东坡肉 Tong Poh Yoke

材料
连皮花肉400克、连皮前腿肉400克
配料A
桂皮5公分长、蓝姜3公分长（稍微拍烂）、
蒜头整粒（连皮）、八角2粒、丁香5粒
调味料B
小葱头4粒（捣烂取汁）、蒜头4瓣（捣烂取汁）、黑酱油2汤匙
调味料C
酱油5汤匙、黑酱油4汤匙、醋2汤匙、盐1茶匙、冰糖或蔗糖80克、
花雕酒2汤匙、清水1.3-1.5公升
做法
1. 把两种猪肉以滚水汆烫4-5分钟，滴干水后待冷却5分钟，然后以调味料(B)腌1个小时，然后再以纸巾抹干。
2. 在锅内热足够的油，把猪肉炸3-5分钟，滴干油后放在水龙头下冲水，以去除多余的油，然后把猪肉切成方块。
3. 在深锅内热油，把配料(A)爆香，然后放入猪肉和调味料(C)，煮至滚后转慢火焖50-60分钟或至肉软身。

Ingredients
400g belly pork with skin on, 400g fore limb pork with skin on
Sub-ingredient
5cm cinnamon stick, 3cm galangal(lightly mashed),
1 whole big bulb garlic with skin on, 2 star anise, 5 cloves
Seasoning B
4 shallostand 4 pips garlic(pounded and squeezed to obtain juice only),
2 tbsp thick soy sauce
Seasoning C
5 tbsp light soy sauce, 4 tbsp thick soy sauce,
2 tbsp vinegar, 1tsp salt or to taste,
80g rock or cane sugar crystals, 2 tbsp Shao Hsing Hua Tiau wine,
1.3-1.5 litres water
Method
1. Put both pieces of pork into a pot of boiling water, scald for 4-5 minutes. Drain and leave aside to cool
for 5 minutes. Put into a bowl and add seasoning (B) to marinate for an hour. Take out and wipe dry
with paper towels.
2. Heat wok with enough oil until hot and deep-fry both pieces of pork for 3-5 minutes. Drain from oil
then wash under running tap water(this is to remove the excess oil). Cut pork into big square pieces.
3. Heat oil in a deep sauce pot, fry ingredients (A) until fragrant. Put in pork pieces and add seasoning
(C). Bring to a boil then reduce the heat and simmer over a medium low fire for 50-60 minutes or until meat is tender.