醬燜豬腩肉
4人份量
零失敗技巧
Successfully Cooking Skills
Q：豬腩肉為何原塊燜煮？
保留肉汁，而且以免切塊後的豬腩肉經燜煮而過度縮小。
Q: Why do you cook the pork belly in whole?
It helps keeping the juice in the meat. The meat also shrinks quite a bit in the cooking process. Cutting or slicing the pork at last makes sure the pieces are of the right sizes.
Q：如何有效令豬腩肉軟腍？
煲一段時間後，加蓋焗20分鐘，然後再煲煮，令豬腩肉容易軟腍，而且節省能源。
Q: How do you make the pork tender?
After cooking for a while, cover the lid and turn off the heat. Leave it for 20 minutes. Then bring to the boil again. Doing this step repeatedly not only saves some fuel, but also makes the pork more tender.
材料：
新鮮豬腩肉1斤
薑6片
味噌番茄醬（看第5頁）
麻油1茶匙
做法
1. 豬腩肉原塊洗淨，飛水備用。
2. 豬腩肉原塊放入浸過面之滾水內，加入薑片用中小火煲45分鐘，傾入醬汁和麻油1茶匙煮滾（注入水蓋過豬腩肉面），用小火煲約30分鐘至豬腩肉軟腍。
3. 食用時，可原塊上桌或切成塊食用。
Stewed Pork Belly in Miso Tomato Sauce
Serves 4
Ingredients
600 g fresh pork belly
6 slices ginger
miso tomato sauce (refer to P.5)
1 tsp sesame oil
Method
1. Rinse the pork belly and keep it in whole. Blanch it in boiling water and drain.
2. Put the pork belly into a pot. Add boiling water to cover the pork. Put in ginger and bring to the boil. Turn to medium-low heat and simmer for 45 minutes. Add miso tomato sauce and bring to the boil. Add water to cover the pork if needed. Cook over low heat for 30 minutes until the pork is tender.
3. Serve the pork belly in whole or slice it up before serving.
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