滷肉飯 TAIWANESE BRAISED PORK RICE BOWL
材料 Ingredients
五花腩肉 300克 / 300g pork belly
冰糖 1湯匙 / 1 tablespoon rock sugar
生抽 2湯匙 / 2 tablespoons light soy sauce
老抽 1茶匙 / 1 teaspoon dark soy sauce
油蔥酥 少許 / fried shallots, to taste
水 少許 / water, to adjust
花生醬 1湯匙 （有助乳化）/ 1 tablespoon peanut butter (to help emulsify)
做法 Method
1. 五花腩洗淨， 將一煲水連同五花腩用中大火煲滾，迫出五花腩中多餘油分。煲至水有油，熄火，盛起五花腩並沖水洗淨。
Rinse the pork belly. Put the pork belly into a pot of water and bring it to a vigorous boil over medium high heat to release the excessive oil from the pork belly. Blanch the pork until the oil comes to the surface of the water. Remove the pork belly and rinse it under running water.
2. 將五花腩切成小條狀。
Cut the pork belly into small strips.
3. 在鑊中加入油，開中大火加熱，將五花腩放入，炒至肉略微焦黃並有香味。
Add oil to the wok, heat over medium-high heat. Add the pork belly and stir-fry until the meat is slightly golden and aromatic.
4. 加入冰糖 ，冰糖主要具有上色效果，待溶化後，再加生抽和少許水煮滾。
Add rock sugar, Rock sugar helps colouring. After it melts, add light soy sauce and a little water, then bring to a boil.
5. 加入油蔥酥、花生醬和老抽拌勻。
Add the peanut butter, fried shallots and dark soy sauce, mix well.
6. 蓋上鑊蓋，用中大火煮至氣閥門跳動，便轉至細火，共炆煮約90分鐘，煮時保持氣閥門跳動。煮好的滷肉伴與白飯一起享用！
Put on the lid, cook over medium-high heat until the Vapo-valve starts to click. Turn to low heat. Simmer for around 90 minutes. Keep the valve clicking. Serve over steamed white rice.
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