做法
- 五花肉块入沸水焯5分钟。沥干冲洗。
- 在厚底锅中以中小火加热油和棕榈糖。搅拌至糖溶解、焦糖化呈深琥珀——约4分钟。
- 小心加入鱼露、酱油和焯过的五花。翻拌;肉块应裹上深琥珀色。
- 加姜、葱、蒜、桂皮、八角、丁香和干辣椒。倒入水;水位刚没过肉。
- 煮至微沸;加盖以最小火慢炖60分钟。加入白煮蛋。再煮20分钟;蛋会吸色变成深红木色。
- 若汤汁太多,开盖收10分钟——汤汁应糖浆状,五花软糯。撒香菜。配糯米饭享用。
Common questions
Can 老挝焦糖卤五花 be made ahead?
老挝焦糖卤五花 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 90 minutes.
Is 老挝焦糖卤五花 spicy?
老挝焦糖卤五花 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 老挝焦糖卤五花 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 老挝焦糖卤五花 to make at home?
老挝焦糖卤五花 is approachable for a home cook with basic stove skills — total time about 105 minutes, no special technique required.
Can 老挝焦糖卤五花 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
老挝焦糖卤五花是老挝的卤五花——最近的越南表亲是thit kho(用椰水),中国表亲是红烧肉。老挝版用清水而非椰水,加入老挝通用的桂皮、八角、丁香三件套(经贸易从中国南下)。这道菜与周末家宴和Boun节庆相关。每个老挝地区有微小变种:琅勃拉邦多放糖,万象多放酱油,南部占巴塞可能加香茅。
