Sichuan style braised pork belly

Sichuan Style braised pork belly 川式红烧肉

This not only tastes wonderful, but I found it rather easy to make it (follow the recipe). It does take a bit of time and care, but it is well worth the effort.

Recommended cookware: Le Creuset wok (here) - This wok definitely measure up to my standards of cooking (good quality, healthy and easy maintenance). The mass of iron in this wok retain a good heat source and make my dishes (especially stir fried ones) come out fantastically. The surface needs to be gently seasoned, as do the surfaces of Le Creuset's grill pans, but once that is done, food rarely sticks to it.

Ingredients:

五花肉一块 (~ 去血水后约 步骤2, 500g / 1.1 lb)

生姜 （quarter size, 5 厚片）

冰糖: 40g / 1.4 oz (recommend Teavana here)

花椒：2g

干辣椒：3个 （不要掰开！如果爱辣，可以适当多几个）

八角：2 个

沙姜：1 个 （又名山奈，一般和花椒八角在一起卖。建议用水冲洗后再放入锅内）

桂皮：小手指大小一块

生抽：3 tablespoon + 1 teaspoon (50 ml)

料酒：1 tablespoon (15 ml)

香醋： 1 tablespoon (15 ml)

水：1 cup (240 ml)

油：1 tablespoon

Steps:

1. 肉切如麻将牌大小的方块。把切好的猪肉用冷水泡20分钟， 洗净。

2. 然后把猪肉和冷水一起放锅里,大火烧开后关火,洗净肉沫。

3. 锅里放一点点油,放冰糖。中火炒到冰糖融化开始发黄,放肉块, 炒到肉块上色. 放所有其他原料和水.大火烧开,转小火,盖上盖子.烧45-60分钟。

4.拿掉盖子,中火收干水汁,可以看到肉逐渐变得亮晶晶,锅内只留下油。

5.装盘子后可以散上芝麻，香葱点缀。