平時要炆紅燒肉，至少45分鐘至1小時，今次我用一個秘密材料，炆20－30分鐘就煮好，絕對係神乎其技，肉質嫩滑，汁料香甜無比，在家都能做到頂級紅燒肉，做法簡單，人人試過人人讚，包你一吃難忘Video: https://youtu.be/EStrXs19jvE2－4人份量材料 650g 五花腩，切件25g 冰糖碎粒 [fig1]200ml 可樂 [fig2]（**加可樂的話會偏甜，要自行加鹽或豉油作最後調味）（**即份量加倍，可樂份量仍然不變）（** 不加可樂可以加水，但炆煮時間要45分鐘）汁料1 tbsp 紹興酒 [fig3]1 tbsp 印尼甜豉油 [fig4]0.5 tsp 五香粉 [fig5]1 tsp 蒜粉 [fig6]1 tsp 鹽1tsp 雞粉（非必要） [fig7]做法[詳細步驟請看短片]Video: https://youtu.be/EStrXs19jvE1 將五花腩件用中大火煎至兩面金黃，約每面1分鐘，盛起備用2 原鑊，轉細火，加入1tsp油，冰糖碎粒，炒至融化成啡色3 加回豬肉炒勻，轉中火，加入汁料撈勻，然後加可樂（或水）至蓋過一半豬肉（若加可樂不夠蓋過，就加水補充），煮滾4 蓋上蓋轉細火炆15分鐘5 開蓋，轉中大火收汁至汁料杰身即可Ingredient for 2-4 650g pork belly, cut into pieces25g crushed rock sugar [fig1]200ml cola [fig2](** If you add cola, do a taste test. Adjust the the taste as per you liking )(** If using double portion of pork, the portion of cola remains unchanged)Sauce mixture1 tbsp Shaoxing wine [fig3]1 tbsp Indonesian sweet soy sauce [fig4]0.5 tsp Chinese five-spice powder [fig5]1 tsp garlic powder [fig6]1 tsp salt1tsp chicken powder (optional) [fig7]Steps [Please watch the video for detail]Video : https://youtu.be/EStrXs19jvE1 Pan fry pork belly pieces over medium high heat until golden on both sides, about 1 minutes per side, set aside2 With the same pan, turn the heat to low. Add 1 tsp oil and rock sugar. Stir fry until the sugar is melted into brown syrup3 Add the pork and stir well. Turn to medium high heat, add the sauce mixture and stir well. Add cola (or water) until half of the pork is covered (if the cola is not enough to cover, add more water). Bring it to a boil4 Cover with the lid and simmer for 15 minutes over low heat5 Open the lid, turn to the high heat. Reduce the sauce until it is 2 tbsp left in the pan. Mix it well with the pork. Serve it hot.
