东坡肉 *Braised 'Dong Po' Pork

近来上中国馆子都爱叫这一道菜 - 东坡肉。看到那一层层的肥肉，说真的我避而远之。但说到是东坡肉，我忍不住想夹掉飞油的部份，多吃几口瘦肉。

这一道菜是小华的拿手菜，我自己还未尝试煮。但听他述说，好像应该不会太复杂，也不会太简单。基本上只要根葱、花雕酒、酱油、老抽、黑酱和一些糖而已。

虽然肉很肥，但因为长时间焖在锅子里，即使吃下肥肉也不会觉得腻。




食材：
姜片.... 适量(要足够盖满锅底就好)
青葱.... 3-4 根(切节，大概1-2寸长)
五花肉... 适量
花雕酒.... 适量(要足够盖满在锅子里的猪肉)
酱油.... 2 汤匙
老抽.... 1-2 汤匙
糖....... 适量
热水.... 适量

做法：
1. 先把一整块的五花肉用热水煮5分钟，然后再把肉切成2X2寸大的猪肉块。
2. 把姜片垫在最锅底下，然后再垫青葱，然后再把五花肉放在最上层。要记得放五花肉时猪皮要先向下。
3. 把花雕酒倒入锅内，酒的分量一定要把五花肉盖满。再加入其它食材如：酱油、老抽和糖。
4. 加盖后用大火先把肉煮大概1/2个小时。1/2个钟后改用慢火慢慢煮2-3小时。最好是在每30分钟翻一次五花肉，另外也该勤力做捞油/去油的动作。
5. 焖好后，提出来，然后再拿去蒸至猪皮晶莹剔透。(最后的这个步奏可免)

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Ingredients:
slices of ginger
3-4 spring onions, cut into 1-2 inches
pork belly
Chinese 'Hua Diao' rice wine
2 tbsp soy sauce
1-2 tbsp another type of soy sauce, darker in color
sugar
hot water/boiling water

Instructions:
1. Boil pork belly in hot water for 5 minutes. Rinse and cut it into smaller pieces, about 2X2 inches each.
2. Place ginger at the most bottom of the pot, then follow by spring onion. Place pork belly on the most top. Make sure the skin should be facing downward.
3. Add Chinese 'Hua Diao' rice wine, then add both types of soy sauce and sugar. Make sure the pork belly is fully soak with rice wine.
4. Cook with medium high heat for the first 30 minutes, then switch to medium low heat and cook for at least another 2-3 hours. It's important to turn over the pork in every 30 minutes, to make sure both surface (the skin and the meat) absorb the gravy. It's also best to often remove the layer of fat that floats on the gravy.
5. After step (4) is done, steam it for another 15-30 minutes. (or you could also skip this step).