无花果红烧肉
Fresh figs braised pork
好喜欢秋天熟透了的无花果。熟到有几滴汁水渗透出紫红色表皮的那种最甜，一口咬下去，类似蜂蜜的甘甜香气在口中爆炸，细腻的种子颗粒和多汁果肉一起在口中缠绵。我心想，那么甜的当季水果代替糖来做红烧肉一定不错！
于是我就尝试了。嚯，新鲜水果带来的天然甜味可真是让普通的红烧肉不普通！！
Perfectly ripe fresh figs are like little "bombs" - plump, juicy, bursting with sweetness. I like to feel the tiny seeds and the jammy flesh mélange on my tongue, so sensual. Lately I decided to cook with fresh figs, playing with the Chinese red braised pork recipe. The result was a good surprise. Fork tender pork coated with a luscious, sweet-savory sauce, it's absolutely mouth-watering!
2-3人份材料
Serves 2-3
五花肉 600克
熟透无花果 150-200克
酱油 1-1.5汤匙
料酒1汤匙
一颗中等洋葱
大蒜2-3瓣
香叶 1-2片
红葱酥 半汤匙
600g pork belly
150-200g ripe figs
1-1.5 tbs soy sauce
1tbs cooking wine
1 medium onion
2-3cloves garlic
1-2 bay leaves
1/2 tbs fried shallots
步骤 Instructions
五花肉洗净切块放入炖锅，加入漫过肉的冷水、料酒（大概一汤匙，菜谱用量外），中火煮沸后继续煮5分钟，捞出备用。
Place pork belly in a pot, pour in cold water and cooking wine (extra, about 1tbs), bring to boil and continue cooking for 5 min. Remove pork from pot and let stand.
深口锅加入适量油，中火烧热后加入切丝洋葱、蒜头、红葱酥翻炒至洋葱变软，约2-3分钟。
Heat about 2tsb oil in the pot / dutch oven over medium heat, sauté sliced onion, garlic cloves, fried shallot until onion is softened, about 2-3 min.
掰开熟透的无花果吃掉加入锅中翻炒一下，大概1分钟
Tear super ripe figs and toss into the pot, sauté for 1 min.
五花肉回锅，加酱油、料酒、香叶，以及漫过食材的滚水。转文火盖盖子炖2小时。
Add pork belly, soy sauce, cooking wine, bay leaves, and pour in hot water that submerges all the ingredients. Cook over medium low heat, covered, for 2 hours.
五花肉炖到酥软（按肉的大小、个人口味调整时间），开盖，转高火收个汁，直到酱汁晶莹浓稠。
Once the pork belly is cooked till tender (or to your liking), remove the lid, reduce the sauce over high heat.
装盘的时候加几颗无花果美化一下，家常红烧肉好像也变得不平凡。炖的酥烂的五花肉包裹在晶莹剔透的浓稠的酱汁里，看着就很诱人，仔细看还能发现无花果黄色的迷你种子。用熟透当季无花果代替糖，能吃出一股天然的，结合蜂蜜和浆果的甜，提升肉类的鲜。太下饭了，简直想让人就酱连干三碗饭！
很有趣的实验，你也试试吧~
不平凡的家常菜
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