东坡肉 Braised Pork Belly “Tung Poh” meat

材料A：

花肉800克

腌料：

五香粉1茶匙、黑酱油1 1/2汤匙、姜汁1汤匙

炸油适量

材料B：

清水1公升、八角2粒、桂皮5公分长、冰糖20克、盐1茶匙、干贝20克、蓝姜25克(拍烂) 、蚝油1汤匙、花雕酒2汤匙、腰豆100克

勾芡：

薯粉1汤匙+清水2汤匙

花卷10个(蒸热)

做法：

• 把花肉连皮切成2大方形。
• 把花肉洗净抹干后以腌料腌2小时，收在冰箱。
• 起锅热油，把花肉煎至两边微黄，然后移到牛头牌气压煲里。
• 把所有材料B放入气压煲里，水要盖过肉。
• 盖紧煮35分钟。
• 把盖掀开取出肉，切片。
• 配热花卷吃。

Ingredients A:

800 g pork belly, with skin

Condiments:

1 tsp Chinese 5 spice powder

1 ½ Tbsps dark soya sauce

1 Tbsp ginger juice

cooking oil for searing meat

Ingredients B:

1 litre water

2 star anise

1 stick cinnamon [5cm]

20 g rock sugar

1 tsp salt or to taste

20 g dried scallops

25 g galangal , bruised

1 Tbsp oyster sauce

2 Tbsps chinese wine

100 g dried chestnuts

1 Tbsp tapioca flour + 2 Tbsps water [for thickening]

10 pcs flower buns, steamed

Method

1. Cut pork belly into 2 large square pieces.
2. Wash the pork belly and pat dry with kitchen paper towels. Marinate the pork belly for 2 hours in the refrigerator.
3. Heat oil in a pan and sear the pork belly until light browned on all sides. Remove from wok and place pork into BUFFALO’s pressure cooker.
4. Add the rest of the ingredients B into the pressure cooker. Note that liquid must cover the pork pieces.
5. Cover lid, and simmer for 35 minutes.
6. Open the pressure cooker lid and slice pork belly into pieces.
7. Serve with steaming hot flower buns.