韓式醬油炆五花腩 [Eng/Chn Sub]-Korean Soy sauce Pork Belly

做法:
1.先將一磅五花腩切約一公分薄片
2.大火煎約3分鐘出油
3.加入20 g青蔥段和20 g薄薑片,爆香一會
4..轉細火加入半杯(125ml)味醂、4湯匙韓國生抽、1湯匙蜜糖、2茶匙韓國辣醬、1/4杯(63ml)清水和2茶匙老抽
5.蓋著炆煮三十分鐘,中途翻翻
6. 從鑊中取回2湯匙醬汁和1茶匙生粉拌勻,然後將茨水放回鑊中,轉大火煮滾即成
7. 預先切好200g胡蘿蔔薄片,鋪在碟上,將醬汁和腩肉倒下,灑些芝麻作裝飾

Recipe:
1. Cut one pound of pork belly into 1 cm pieces
2. Fry on high heat for about 3 minutes to get oil out
3. Add 20 g green onion pieces and 20 g thin ginger slices, sauté for a while
4. Turn to low heat and add half a cup (125ml) mirin, 4 tablespoons Korean soy sauce, 1 tablespoon honey, 2 teaspoon Korean chilli sauce, 1/4 cup (63ml) water and 2 teaspoons dark soy sauce
5. Cover and simmer for 30 minutes, stir it halfway
6. Take 2 tablespoons of sauce from the wok and mix with 1 teaspoon of potato starch, then put it back in the wok, turn to high heat and bring to a boil.
7. Cut 200g thin carrot slices in advance, spread them on a plate, pour the sauce and pork belly on, garnish with sesame seeds