紅燒番茄燉肉，簡單又開胃！超級下飯！Taiwanese Braised Pork Belly in Chili Bean Sauce

料理手札：
白蘿蔔的外層富含芥子油，因此具有苦味及辣味，料理前可使用料理刀或削皮刀去除。
-------------------
食材
豬五花-450g、大蒜-3小瓣、薑片-10g、青蔥(切小段)-2小支、蕃茄(切塊)-400g、紅蘿蔔(去皮切塊)-350g、白蘿蔔(去皮切塊)-350g、八角-2顆、月桂葉-2片、熱水-1200ml或蓋過食材

調味
醬油-50ml、番茄醬-2湯匙、辣豆瓣醬-2湯匙、白砂糖-1湯匙、白胡椒粉-½茶匙

步驟
(1) 中火熱鍋，倒入1湯匙的食用油，放入五花肉油煎至金黃後，起鍋備用。

(2) 放入大蒜、薑片及青蔥段拌炒至香氣呈現，再放入油煎好的五花肉拌勻。

(3) 倒入醬油、蕃茄醬及辣豆瓣醬拌勻，再放入八角、糖及白胡椒粉拌勻。

(4) 放入蕃茄、紅蘿蔔、白蘿蔔及月桂葉，倒入熱水蓋過食材，以中火煮至沸騰，並撈除表面浮渣。蓋上鍋蓋，以小火悶煮60分鐘即可。
-------------------
Ingredients
450g pork belly, 3 cloves garlic, 10g slice ginger, 2 green onion, 400g tomato, 350g carrot, 350g white radish, 2 star anise, 2 bay leaves, 1200ml warm water

Seasoning
50ml soy sauce, 2 Tbsp ketchup, 2 Tbsp chili bean sauce, 1 Tbsp sugar, ½ tsp ground white pepper

Instructions
(1) Heat the pot over medium heat, pour in 1 Tbsp cooking oil. Add the pork belly and pan fry until golden brown, then lift out of the pot.

(2) Add in garlic, slice ginger and green onion, then stir well. Add in cooked pork belly and stir well.

(3) Add in soy sauce, ketchup and chili bean sauce, stir well. Add in star anise, sugar and ground white pepper, stir well.

(4) Add in tomato, carrot, white radish and bay leaves. Pour in warm water and stir well. Boil over medium heat, then turn to low heat and cover the pot to simmer for 60 minutes.