胡興正醫生的雲霧肉
絕頂佳餚實為稀有珍品，胡興正醫生所做的雲霧肉正是其一，其做法簡樸，然而風味儒雅，耐人細嚼回味，原來食譜出自古老的安徽省會。Wayne將之發掘出來，加以發揚光大。
Wayne確是一位目光敏銳、觀察入微的良廚，一看到這道食譜，即洞悉其稀珍之處，若非如此，我們難有機會一嘗箇中美味。這款菜式與Wayne可說是天作之合，他的廚藝無師自通，烹飪之道在乎簡單樸實，卻又不失儒雅詩意。希望大家與我一樣都喜歡這道菜。
胡興正醫生
雲霧肉 / Smoked Pork a la Cloud and Mist
| 材料 | Ingredients |
| 連皮五花腩 1/2斤 | Belly pork with skin 1/2 catty |
| 花椒 20粒 | Chinese red peppercorns 20 |
| 八角 2粒 | Star anise 2 |
| 草果 1粒 | Black cardamom（tsao kuo） 1 |
| 鹽 2茶匙 | Salt 2 tsp |
| 煙燻料 | Smoking Ingredients |
| 黃糖（golden coffee sugar crystals） 1/4杯 | Golden coffee sugar crystals 1/4 cup |
| 生米 1茶匙 | Raw rice 1 tsp |
| 龍井茶葉 1至1 1/2滿湯匙 | Longjing tea 1-1 1/2 heaped tbsp |
備註Notes：
1.胡的愛妻Emma（是胡家的買手），喜好於灣仔街市的「健味豬」品牌購買豬肉。
2.黃豆醬於「有食緣」有售（地址：中環砵甸乍街22號，電話：2523 6565）。
1. Emma（Wayne's wife and buyer for the Hu family）buys the pork from「健味豬」in Wanchai Market.
2. Yellow bean sauce can be purchased at "Bon Bon Bon Fine Foods"（Address ：22 Pottinger Street, Central, Tel：2523 6565）
Preparing the belly pork 準備腩肉
Step 1
豬腩肉放入鑊，再注入自來水。煲滾水，並將豬腩肉汆水10分鐘。
Place belly pork in wok and fill with cold running tap water. Bring water to boil and blanch the belly pork in boiling water for 10 minutes.
豬腩肉放入鑊，再注入自來水。煲滾水，並將豬腩肉汆水10分鐘。
Place belly pork in wok and fill with cold running tap water. Bring water to boil and blanch the belly pork in boiling water for 10 minutes.
Step 2
撈出豬肉，放水龍頭下以自來水沖去潺污。
Remove and rinse the pork well under cold running tap water to get rid of all the slime and dirt.
撈出豬肉，放水龍頭下以自來水沖去潺污。
Remove and rinse the pork well under cold running tap water to get rid of all the slime and dirt.
Step 3
用潔淨毛巾徹底抹乾豬肉，然後放入砂鍋內，再加水蓋過肉，煮滾，加花椒、八角、草果和兩茶匙鹽。
Dry the pork thoroughly with a clean towel, and place in a Chinese clay pot. Fill the pot with enough water to just cover the pork, and bring to a boil. Add the red peppercorns, star anise, black cardamom and 2 tsp salt.
用潔淨毛巾徹底抹乾豬肉，然後放入砂鍋內，再加水蓋過肉，煮滾，加花椒、八角、草果和兩茶匙鹽。
Dry the pork thoroughly with a clean towel, and place in a Chinese clay pot. Fill the pot with enough water to just cover the pork, and bring to a boil. Add the red peppercorns, star anise, black cardamom and 2 tsp salt.
Braising the belly pork 燜腩肉
Step 1
蓋上，以中火燜兩小時（肉質軟腍）或1 1/2小時（肉質爽口）。
Cover and simmer the pork over medium heat for 2 hours (for a soft texture) or 1 1/2 hours (for a crispy texture).
蓋上，以中火燜兩小時（肉質軟腍）或1 1/2小時（肉質爽口）。
Cover and simmer the pork over medium heat for 2 hours (for a soft texture) or 1 1/2 hours (for a crispy texture).
Step 2
當豬肉燜至理想的程度，取出，稍為放涼。
When the belly pork has been braised to your desired texture, take the pork out and allow to cool slightly.
當豬肉燜至理想的程度，取出，稍為放涼。
When the belly pork has been braised to your desired texture, take the pork out and allow to cool slightly.
Smoking the belly pork 燻腩肉
Step 1
在鑊內鋪上錫紙。將米、糖和茶葉略為混合，放在錫紙中央。
Line a large wok with aluminium foil. Lightly combine the rice, sugar and tea in the centre of the foil.
在鑊內鋪上錫紙。將米、糖和茶葉略為混合，放在錫紙中央。
Line a large wok with aluminium foil. Lightly combine the rice, sugar and tea in the centre of the foil.
Step 2
放入蒸架，將豬腩肉置架上，豬皮向上。
Place a steamer rack in the wok and rest the belly pork on it, skin side up.
放入蒸架，將豬腩肉置架上，豬皮向上。
Place a steamer rack in the wok and rest the belly pork on it, skin side up.
Step 3
蓋好鑊蓋，開大火，直至蓋邊開始冒出煙，先以大火加熱5分鐘，然後改為慢火燻10分鐘，即總共煙燻豬肉15分鐘。
Cover the wok and heat over high heat until smoke starts to seep out around the lid. Heat over high heat for the first 5 minutes, then turn heat to low, and smoke the pork for a further 10 minutes. Altogether the pork is smoked for 15 minutes.
蓋好鑊蓋，開大火，直至蓋邊開始冒出煙，先以大火加熱5分鐘，然後改為慢火燻10分鐘，即總共煙燻豬肉15分鐘。
Cover the wok and heat over high heat until smoke starts to seep out around the lid. Heat over high heat for the first 5 minutes, then turn heat to low, and smoke the pork for a further 10 minutes. Altogether the pork is smoked for 15 minutes.
Serving the smoked belly pork 上碟
Step 1
切除腩肉底層粗韌的瘦肉。
Trim the bottom layer of tough lean meat from the belly pork.
切除腩肉底層粗韌的瘦肉。
Trim the bottom layer of tough lean meat from the belly pork.
Step 2
將豬肉切成中等厚度片狀。
Cut the pork into medium sized pieces.
將豬肉切成中等厚度片狀。
Cut the pork into medium sized pieces.
Step 3
伴以頭抽或台灣黃豆醬享用。
Serve with either first grade light soy sauce or yellow bean sauce from Taiwan.
伴以頭抽或台灣黃豆醬享用。
Serve with either first grade light soy sauce or yellow bean sauce from Taiwan.
