♡回锅五花肉 Twice Cooked Pork Belly♡

*回锅五花肉*
先将五花肉汆烫然后切片，
再回锅与辣椒，大蒜和豆干一起炒，
加入豆瓣酱和绍兴酒，
足以带出独特的香味，吃起来肥而不腻，
非常下饭的一道菜肴。

食谱与做法参考于 Guai Shu Shu 的回锅肉
感谢 Kenneth Goh 师傅的分享

材料：
五花肉 1大块 （500克）洗净沥干水
黄豆干 1块 每块切成8小块
大蒜 2棵，洗净切段（大蒜白色部份与叶子分开）
青、红辣椒 各1条，浸泡15分钟后，洗净去籽切丝
蒜头 2瓣，切片
姜 4~5片
水 适量

调味料：
豆瓣酱 1大匙
酱油 少许
胡椒粉 少许
绍兴酒 2大匙

做法：
1.首先准备一锅水，将洗净的五花肉放入锅内。再开火将五花肉汆烫至七、八分熟约15~20分钟。取出待凉后切薄片，约3厘米厚，备用。
2.将黄豆干炸至金黄色，捞起备用。
3.将锅内多余的油盛起来，里面留约半大匙的油。倒入五花肉、姜片和蒜片快速翻炒，这是可以看见五花肉开始出油。
4.加入豆瓣酱翻炒均匀后加入青、红辣椒和白色部份的大蒜，翻炒至软约一分钟。
5.加入酱油、胡椒粉和少许水，再将其余的青色部份的大蒜、黄豆干加入一起翻炒。
6.加入绍兴酒快速翻炒均匀即可上桌。
*食谱与做法参考于Kenneth Goh 的回锅肉，材料与调味料方面我自行调整一些。

Ingredients：
500g Pork belly, washed & drained
1 piece of yellow bean curd (dao kua),slice into 8 small pieces
2 Chinese leek，washed & cut into section (separate the white portion and green leaves)
1 green chilli or red chilli, soaked for 15 minutes, removed seeds & shredded
2 cloves of garlic, sliced
4~5 pieces ginger
100g water

Seasoning：
1 tablespoon fermented bean paste
1 tablespoon soya sauce
dash of pepper
2 tablespoon Shao Xing wine

Method：
1.Put the pork belly into a pot with cold water, on the heat and let it boil for about 15~20 minutes or until the pork 70%~80% cooked . Drained the pork belly and set aside.Slice the pork belly after cool.
2.Deep fried the bean curd until golden color, drained and set aside
3.Left 1/2 tablespoon cooking in the pan and add in sliced pork belly, sliced ginger and garlic, stir fry well under high heat. At this time, you may see more lard will be secreted out.
4.Add in fermented bean paste, stir fry well and add in chillies and white portion of Chinese leek, continue to stir fry for bout a minute.
5.Add in soya sauce, pepper, some water. Following add in green portion of Chinese leek and fried bean curd, stir fry well.
6.Add in cooking wine and have a quick stir well, off the heat.
*Recipe adapted from Kenneth Goh's Twice Cooked Pork. I make some adjustment on the ingredients. I used fermented bean curd instead of chilli fermented soya bean curd.