Kopi-O Pork Belly in Apple Blueberry Sauce 咖啡蓝梅东坡肉 (创新)


Pork Belly 1.2kg
Straw-rope sufficient amount

Kopi-O Less 35% Sugar 2pkts
Rock sugar 30g
Salt 3/4 tsp
Water 1200ml
Tomato juice 75g
Sugar 1 tsp
Frezfruta Apple Blueberry Jam 100g
Dark Soya Sauce 1 tsp
Vegetarian G Powder 1 tsp

1. Wash the pork belly, cut it into 1 1/2 – 2 inch.
2. Wash the straw thoroughly, tie the pork belly into a cross sign, placed it into hot water and cook it for 5 minutes. Drain the water, set aside.
3. Pour 2 spoon of oil into the pot, melt the rock sugar until it turns yellow. Add in water, cook the pork belly until it boils. Turn to small fire, and continue to cook it for the next 1 hour. Add in the gravy ingredients and cook it for 1 1/2 hour. Off the fire, do not lift the cover for the next 1 hour.
4. Pour out the gravy. Use high heat and cook it until the gravy turns thick. Then pour it over the meat.

Tips: You may dip it in yellow mustard.

三层肉 1.2 公斤
草绳 适量

金麒麟咖啡乌(35%少糖) 2包
冰糖 30克
盐 3/4茶匙
水 1200 毫升
茄汁 75 克
糖 1 茶匙
富达苹果蓝梅果酱 100 克
陈年老抽 1 茶匙
鲜G粉 (Vegetarian G Powder) 1 茶匙

1. 三层肉洗净, 切成1 1/2-2寸方块。

2. 草绳用热水浸软洗净, 十字型将三层肉绑紧, 放入热水中煮5分钟.沥干水份, 备用。

3. 锅内, 下油2汤匙, 下碎冰糖炒溶成金黄色, 加入水, 三层肉煮滚, 改用小火煮1小时, 加入味汁再用小火煮1 1/2小时, 关火, 不要开盖再炆1小时。

4. 倒出焖肉原汁, 以大火将汁煮至浓稠或打献.再淋在东坡肉上。吃时沾上黄芥 末酱(可免)。