【1mintips】家常東坡肉最下飯 Homemade Dong Po Pork Delicacy

關鍵秘訣：先煮皮再翻面煮肉，入味又不易皮肉分離。
Key Point: Boiling the pork belly first, skin side down, keeps the meat from separating and makes it tastier.

材料：
帶皮五花肉900公克
蔥段60公克
薑片30公克
Ingredients:
Pork belly with skin 900 grams
Green onions 60 grams
Ginger slices 30 grams

調味料：
醬油150㏄
紹興酒800㏄
細糖3大匙
Seasoning:
Soy sauce 150cc
Shaoxing rice wine 800cc
Finely granulated sugar 3 tablespoons

作法：
1.整塊五花肉修成正方塊4塊。
2.燒一鍋開水，將肉塊汆燙後洗淨。
3.鍋中先放入蔥段及薑片墊底，再將肉塊皮面向下放入鍋中。
4.依序加入糖、紹興酒及醬油。
5.蓋上鍋蓋開中火煮開後，關小火煮約1小時翻面使皮面向上再煮40分鐘即可。
Preparation Method:
1. Make 4 cubes from the whole piece of meat.
2. Boil a pan of water, boil the meat for a short time then rinse the meat off afterwards.
3. Pad the bottom of a cooking pot with green onions and ginger slices then put the chunks of meat back in, skin sides down.
4. Add sugar, rice wine and soy sauce in that order.
5. Cover with a lid, turn up the heat, bring to a boil then turn it down to simmer for about 1 hour. Turn the skins up and cook for another 40 minutes.

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