豆油肉 / Pork Belly Braised In Soy Sauce (Tau Yew Bak)

豆油肉是福建话（方言）翻译过来的，意即酱油肉，和台湾的卤肉有点相似，是一道很普遍的家常菜。这道菜肴可以加入自已所喜欢的配料，如香菇、豆卜和鸡蛋等，可下饭或配粥，真是百吃不厌。我家老爷最喜欢沾叁峇酱吃！

材料 ：

五花肉...........................350克

整颗蒜头……................1 个

八角...............................1 个

月桂叶............................1片

白胡椒粒........................10多粒，拍碎

干葱头............................3 个，去皮，拍扁

清水...............................500～600毫升

配料 ：

水煮蛋.............................4 粒

豆卜.................................12粒

调味料 ：

老抽……..........................1汤匙

生抽.................................3汤匙 

米酒.................................1汤匙

冰糖.................................2小片（指甲片大）

麻油..................................几滴

做法 ：

1. 将锅烧热，倒入少许油爆香干葱头，加入五花肉条（皮朝下）、蒜头、八角、月桂叶和胡椒粒，小火煸至五花肉皮微微焦黄。

2.加入调味料和配料，同时加入水烧开，然后转小火焖煮45分钟至1个小时。（水煮沸后会有泡沫浮上来，要撇净。）

3.将五花肉取出切片后和其它配料装盘，即可享用。

叁峇酱

材料 ：

新鲜辣椒...............................150克

小辣椒...................................10克

峇拉煎....................................30克

糖...........................................1小匙

盐...........................................适量

做法 ：

1. 将新鲜辣椒和小辣椒泡淡盐水半个小时，洗净，控干。将一半新鲜辣椒籽去掉，其余的辣椒剪小段。

2. 用一平底锅把峇拉煎烤香。

3. 把全部用料放到石舂里舂碎即可。

Pork Belly Braised In Soy Sauce ( Tau Yew Bak)

Tau Yew Bak is literally translated as "pork braised in soy sauce "in Hokkien dialect.It is a typical  homely dish that tastes so good with steam white rice.

Ingredients :

Pork Belly...........................350g

Whole Garlic……................1 pc

Star Anise...........................1 pc

Bay Leave............................1 pc

White Peppercorn...............10pcs,lightly smashed

Shallots...............................3 pcs, skinned and lightly smashed

Water...................................500～600ml

Hard Boiled Egg.................4 pcs

Tofu Puffs............................12 pcs

Seasonings :

Dark Soy Sauce……...........1 tbsp

Soy Sauce ..........................3 tbsp

Rice Wine ...........................1 tbsp

Rock Sugar ........................2 small pc

Dash of Sesame Oil

Method :

1. Heat a heavy bottom pot and sauté the shallots with some oil until fragrant. Add the pork belly (with skin side down),garlic, star anise,bay leave and peppercorns and pan fry until the pork skin turns slightly browned.

2. Add in the seasonings , eggs and tofu puffs and water and bring to a boil, skim and discard the scum, then turn to low fire to simmer for 45 minutes to an hour until tender.

3. Cut the cooked meat into pieces and serve with sambal belancan.

Sambal Belacan

Ingredients :

Fresh Chilies.........................150 g

Chili Padi ...............................10g

Belacan/Shrimp Paste............30 g

Sugar.......................................1 tsp

Salt to taste

Method :

1. Soak the fresh chilies and chili padi in lightly salted water for half an hour. Wash and drain well. Discard the seeds from half the fresh chilies and cut the rest into smaller pieces.

2. Use a pan to roast the belancan until fragrant .

3. Place all ingredients in a pestle and mortal and pound until smooth.