桂花陳檸樂滷肉 Pork with Lemon Cola and Wine Sauce

五花腩640克

檸檬(榨汁)1個

可樂1量杯

桂花陳酒1/4量杯

薑(去皮)20克

八角2粒

老抽少許


1.五花腩切成大塊,汆水,用老抽塗勻上色,抹乾後放入沸油中炸成金黃,備用。

2.燒熟油,爆香薑和八角,加入五花腩爆片刻,轉置真空內煲中,加入可樂、檸檬汁和調味料,注入過肉面清水,以中火煮滾約1/2小時,加蓋斷熱,即移進真空外煲內。

3.約2小時後,便可取出放入桂花陳酒,再以明火燜至汁液濃稠,可用時蔬伴碟。





fatty pork belly 640g

lemon(squeezed) 1

cola 1 cup

sweet osmanthus wine 1/4 cup

ginger, peeled 20g

star anises 2

dark soy sauce little


1.Cut the pork belly into large chunks. Parboil and remove. Rub all over with dark soy sauce. Wipe away any remaining liquids and deep fry in boiling oil. Set aside.

2.Heat some cooked oil in a wok. Panfry the ginger and star anises until brown and add the pork belly. Saute for a moment and move to the interior pot of a thermal cooker. Add the cola, lemon juice and the seasonings. Pour in enough water to cover all the meat. Bring to a boil over medium heat and let boil for 1/2 hour. Cover and move to the external thermal cooker.

3.Let simmer for about 2 hours and pour in the sweet osmanthus wine. Remove and simmer over an open flame until the sauce thickens. Serve on a plate with any seasonal vegetables.


hd