客家封肉 Hakka Braised Meat

【材料】
五花肉600克、黑酱油 1⁄2汤匙、花生80克（浸泡）、蒜头2大粒、清水1.2公升、适量粟粉水勾芡
【调味料】
生抽3汤匙、蚝油1汤匙、冰糖1汤匙、盐少许
【做法】
1. 将花生和清水预先放入锅中煮滚后转小火继续煮11⁄2小时。
2. 花肉皮向下放入沸水中煮5分钟，取出在皮表面用插针刺上小洞，然后涂抹少许黑酱油，置放1⁄2小时
使之上色。（图1-3)
3. 将花肉皮朝下以少许油煎至金黄，然后取出以清水冲洗油质。(图4）
4. 花肉放入花生汤中连同蒜头和调味料，一起煮40分钟至肉软，汤汁浓稠。（图5-8）
5. 最后以粟粉水勾芡便可。

【Ingredients】
600g pork belly, 1 tbsp oyster sauce, 80g peanut(soaked), 2 whole garlic, 1.2 litre water, some starch
for thickening
【Seasoning】
3 tbsp soy sauce, 1⁄2 tbsp dark soy sauce, 1 tbsp rock sugar, dash of salt
【Method】
1. Boil peanut with water and then simmer in low heat for 11⁄2 hour.
2. Blanch pork belly in boiling water with skin facing down for 5 minutes; and then pinch holes on the
skin and colour with dark soy sauce, set aside for 30 minutes. (pic 1-3)
3. Sear pork belly in hot oil with skin facing down until golden brown; and then rinse with water. (pic 4)
4. Put pork belly into peanut soup, boil with garlic and seasoning for 40 minutes or until meat softens. (pic
5-8)
5. Thicken with starch and serve.