红烧肉是道经典中式家常菜，五花肉先少油煸炒出油，再炒糖色炖煮，肥而不腻，软糯入味，色泽红亮。一口下去满嘴肉香，配米饭或者夹馒头都超绝。
Braised Pork Belly is a classic Chinese dish. The pork belly is stir-fried with a little oil first to render out excess fat, then braised with caramelized sugar until tender and flavorful. It’s rich, glossy, and not greasy—perfect with steamed rice or stuffed in a bun.
🌴食材 | Ingredients：
五花肉，500g（选带皮五花肉，肥瘦相间）。/ Pork belly, 500g (skin-on, with even layers of fat and lean meat).
鹌鹑蛋，10~15个（煮熟剥壳，可选）。/ Quail eggs, 10-15 (hard-boiled and peeled, optional).
🌴配料 | Aromatics：
姜块，1大块（切片）。/ Ginger, 1 large piece (sliced).
大葱，1段（切段）。/ Scallion, 1 section (cut into sections).
八角，2颗。/ Star anise, 2.
桂皮，1小段。/ Cinnamon stick, 1 small piece.
香叶，2片。/ Bay leaves, 2.
干辣椒，2~3个（可选）。/ Dried red chilies, 2-3 (optional).
🌴调味 | Seasonings：
冰糖，20~30g（炒糖色用，灵魂）。/ Rock sugar, 20-30g (for caramelizing, the soul of the dish).
生抽，3勺（约30ml）。/ Light soy sauce, 3 tbsp (about 30ml).
老抽，1勺（约10ml，上色用）。/ Dark soy sauce, 1 tbsp (about 10ml, for color).
料酒，2勺（约20ml）。/ Cooking wine, 2 tbsp (about 20ml).
盐，适量。/ Salt, to taste.
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，处理五花肉
五花肉切成2~3厘米见方的块，冷水下锅，加姜片和2勺（约20ml）料酒，大火煮开，撇去浮沫，煮3分钟。捞出用温水冲净，彻底沥干。⚠️ 一定要冷水下锅，才能把血水和异味煮出来。捞出用温水冲，肉才不腥。我试过用热水下锅焯，结果血水全锁在肉里，炖出来又腥又腻，千万别学我。
Cut the pork belly into 2-3cm cubes. Blanch in cold water with ginger and cooking wine. Bring to a boil, skim off the foam, and cook for 3 minutes. Rinse with warm water and drain. ⚠️ Starting with cold water removes the blood and odor. I’ve tried using hot water before, and the meat turned out fishy and greasy.
2，少油煸炒五花肉
锅里倒少许油，油热后放入焯好的五花肉，中火煸炒2~3分钟，炒到表面微焦、边缘出油。盛出备用，锅里留底油。⚠️ 我试过干煎，很容易粘锅，肉皮还会溅油，加点底油煸炒，既不容易粘锅，也一样能把肥油逼出来。如果出的油太多，可以倒掉一部分，留一点炒糖色就行。
Heat a little oil in the pan, add the blanched pork belly, and stir-fry over medium heat for 2-3 minutes until slightly golden and some fat is rendered out. Set aside, leaving a little oil in the pan. ⚠️ I’ve tried dry-frying before, and it stuck easily. Using a little oil prevents sticking and still renders the fat.
3，炒糖色
用锅里留的底油，放入冰糖，小火慢慢炒，炒到冰糖融化、变成枣红色，冒起小泡。⚠️ 炒糖色是这道菜的灵魂，一定要小火慢炒，千万别炒糊，糊了会发苦，整锅肉都毁了。我第一次做的时候火太大，糖直接变成黑炭，整锅肉都是苦的，千万别学我。
Using the oil in the pan, add rock sugar and stir-fry over low heat until it melts and turns a deep red color with small bubbles. ⚠️ This is the soul of the dish. Don’t burn it, or the whole dish will taste bitter.
4，煸炒上色
转大火，倒入煸好的五花肉，快速翻炒，让每块肉都裹上糖色。加3勺（约30ml）生抽、1勺（约10ml）老抽、2勺（约20ml）料酒，翻炒均匀。⚠️ 炒到肉块均匀上色，香气四溢。
Turn to high heat, add the pork belly back to the pan, and stir-fry quickly to coat each piece with the caramel. Add light soy sauce, dark soy sauce, and cooking wine. Stir well. ⚠️ Stir until the meat is evenly colored and fragrant.
5，爆香
放入姜片、大葱段、八角、桂皮、香叶、干辣椒，小火炒出香味。⚠️ 香料别炒糊，闻到香味就行。
Add ginger, scallion, star anise, cinnamon, bay leaves, and dried chilies. Stir-fry over low heat until fragrant. ⚠️ Don’t burn the spices.
6，炖肉
倒入没过五花肉的热水（一定要用热水，冷水会让肉变柴），大火烧开后转小火，盖上锅盖炖40~50分钟。⚠️ 水一次加足，中途别加水，实在要加只能加热水。我试过中途加冷水，五花肉瞬间缩紧，口感变得又柴又硬。
Add enough hot water to cover the pork belly (use hot water, or the meat will become tough). Bring to a boil, then reduce to low heat, cover, and simmer for 40-50 minutes. ⚠️ Add enough water at once. If you must add more, use hot water.
7，加鹌鹑蛋
放入煮熟剥壳的鹌鹑蛋，继续小火炖15~20分钟，直到五花肉软糯入味、汤汁浓稠。⚠️ 鹌鹑蛋后放，保持完整，也更容易入味。我试过一起炖，结果鹌鹑蛋全碎了，卖相全无。
Add the boiled and peeled quail eggs and simmer for another 15-20 minutes until the pork is tender and the sauce thickens. ⚠️ Adding them later keeps them intact.
8，调味出锅
加适量盐调味，转大火收汁，边收边搅，让汤汁浓稠裹在肉上。关火，趁热吃，五花肉软糯入味，鹌鹑蛋吸饱了汤汁，配米饭绝了。⚠️ 盐最后放，尝一下再决定加不加，因为生抽和老抽都有咸味。
Add salt to taste, turn to high heat to reduce the sauce, stirring constantly until it thickens and coats the meat. Serve hot. ⚠️ Taste before adding salt.
宝宝们五花肉一定要冷水下锅焯，捞出用温水冲，才不腥。用少许油煸炒五花肉，不容易粘锅，也能把肥油逼出来。炒糖色一定要小火慢炒，千万别炒糊，糊了会发苦。炖肉的水一次加足，中途只能加热水，加冷水肉会变柴。鹌鹑蛋后放，保持完整。盐最后放，尝一下再决定加不加。
Tips: Blanch the pork belly in cold water and rinse with warm water. Stir-fry with a little oil to prevent sticking and render the fat. Caramelize the sugar over low heat. Add enough hot water at once. Add quail eggs later. Taste before adding salt.
这道【红烧肉 | Braised Pork Belly】是经典的中式家常菜。如果你喜欢这种浓郁红亮的口感，还可以试试我之前写的【糖醋里脊 | Sweet and Sour Pork】。想看更多经典家常菜，可以逛逛我的【家常菜 | Home-style】分类。If you enjoy this rich and savory flavor, you should also try my Sweet and Sour Pork. For more classic home-style dishes, check out my Home-style category.
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