♡五香卤花肉和鸡蛋 Five Spice Braised Pork Belly & Eggs ♡

新的一年到来又开始忙忙忙，
再忙也得为家人做饭。
今晚就煲办一锅熟黑噜噜的*五香卤花肉和鸡蛋*
大家一起来开动吧！

材料：
五花肉 1公斤
小红葱 5颗，去皮洗净剁碎
八角 5颗
丁香 3颗
五香粉 1茶匙
鸡蛋 4个，预先煮熟后去壳备用
水 250 毫升
薯粉 1大匙+1大匙水（勾芡用）

调味料：
酱油 4~5大匙
黑酱油 1 1/2 大匙
冰糖 3小颗
幼糖 1茶匙
（调味料依自己口味自行调整份量）

做法：
1.预先讲五花肉用热水汆烫去肮脏，再以自来水冲洗干净，抹干。
2.将五香粉和少许酱油涂抹在五花肉上。
3.锅内倒入2大匙食油，爆香红葱碎、八角和丁香。
4.加入清水，让它滚开再把五花肉和调味料放入锅内，以中小火让它卤约30分钟。
期间如果水份少了可以再添加。
5.放入水煮蛋再卤约20分钟,即可熄火，取出五花肉和鸡蛋，待凉。
6.将五花肉切片，鸡3蛋切半摆在碟子上。
7.开火将锅内的卤肉汁弄热，倒入薯粉水勾芡即可淋在卤肉和鸡蛋上，配上白饭趁热享用。

Ingredients：
1kg of pork belly
5 shallots, chopped
5 star anise
3 cloves
1 teaspoon of five spice powder
4 boiled eggs
50ml water
1 tablespoon starch +1 tablespoon water（for thickening the gravy）

Seasoning：
4~5 tablespoon of soya sauce
1 1/2 tablespoon of dark soya sauce
3 small cubes of rock sugar
1 teaspoon sugar (optional)

Method：
1.Blanch the pork belly in the boiled water to remove dirt, washed with tap water, drained and dry it with kitchen towel.
2.Rub some soya sauce and five spice powder on the pork belly.
3.Preheat 2 tablespoon cooking oil, saute chopped shallots, star anise & cloves until fragrant.
4.Add in water, bring it to boil. Add in pork belly and seasoning, braise it for 30 minutes under medium low heat. You can add water if you found the water is less.
5.Add in boiled eggs and bring it to braise for another 20 minutes. After 20 minutes, off the heat and ladle out the pork belly and eggs, set aside bring it to cool.
6.Slice the pork belly, cut the eggs into half and put on the plate.
7.Reheat the remain braise gravy in the pot, add in starch thicken the gravy. Pour the gravy on the pork belly and eggs. Best served with hot rice.