🟢材料： 豬頭肉 – 2 公斤 滷水包 – 2 個（或自行調配滷水料） 薑 – 適量 蔥 – 適量 冰糖 – 80 克 生抽 – 120 毫升 老抽 – 60 毫升 紹興酒 – 30 毫升 鹽 – 適量 🟢做法： 1️⃣ 豬頭肉沖洗乾淨，加薑片、蔥段和紹興酒，汆水 5 分鐘，洗淨。 2️⃣ 大鍋中加水蓋過豬頭肉，加入薑片、蔥段、生抽、老抽、紹興酒、鹽、冰糖和滷水包，滾起後小火滷約 45 分鐘，關火靜置 30 分鐘，若時間允許，浸泡 3 小時更入味。豬頭肉切件，淋上滷水汁即成。 🍋請開啓字幕：屏幕右下角👉設定👉CC字幕 Turn on captions in the bottom right corner of the screen： 👉Settings👉CC Captions🌲 🇬🇧 English 🟢 Ingredients: Pork head meat – 2 kg Master stock spice pack – 2 packs (or mix your own) Ginger – to taste Spring onions – to taste Rock sugar – 80 g Light soy sauce – 120 ml Dark soy sauce – 60 ml Shaoxing wine – 30 ml Salt – to taste 🟢 Cooking Directions: 1️⃣ Rinse the pork head meat thoroughly. Blanch with ginger slices, spring onion sections, and Shaoxing wine for 5 minutes. Remove and clean. 2️⃣ In a large pot, add enough water to cover the pork head meat. Add ginger slices, spring onion sections, light soy sauce, dark soy sauce, Shaoxing wine, salt, rock sugar, and the spice packs. Bring to a boil, then simmer over low heat for about 45 minutes. Turn off the heat and let sit for 30 minutes. For deeper flavor, soak for up to 3 hours if time allows. Slice the pork head meat and serve with the braising liquid as sauce. ______________________________________________________________________________________________ 🇮🇩 Bahasa Indonesia（印尼語） 🟢 Bahan-bahan: Daging kepala babi – 2 kg Bumbu rebusan siap pakai (bumbu rebusan ala Tiongkok / Chinese master stock spice pack) – 2 bungkus (atau racik sendiri) Jahe – secukupnya Daun bawang – secukupnya Gula batu – 80 g Kecap asin – 120 ml Kecap hitam – 60 ml Arak Shaoxing – 30 ml Garam – secukupnya 🟢 Cara Memasak: 1️⃣ Cuci bersih daging kepala babi. Rebus sebentar dengan irisan jahe, potongan daun bawang, dan arak Shaoxing selama 5 menit. Angkat dan bersihkan. 2️⃣ Dalam panci besar, tambahkan air hingga menutupi daging kepala babi. Masukkan jahe, daun bawang, kecap asin, kecap hitam, arak Shaoxing, garam, gula batu, dan bumbu rebusan. Didihkan, lalu kecilkan api dan rebus sekitar 45 menit. Matikan api dan diamkan selama 30 menit. Untuk rasa lebih meresap, rendam hingga 3 jam jika memungkinkan. Iris daging kepala babi dan sajikan dengan kuah rebusan sebagai saus. ______________________________________________________________________________________________ 🇵🇭 Tagalog / Filipino（菲律賓語） 🟢 Mga Sangkap: Karne ng ulo ng baboy – 2 kg Master stock spice pack (Chinese master stock / Chinese-style braising spice pack) – 2 pakete (o maghalo ng sarili) Luya – ayon sa panlasa Dahon ng sibuyas – ayon sa panlasa Rock sugar – 80 g Light soy sauce – 120 ml Dark soy sauce – 60 ml Shaoxing wine – 30 ml Asin – ayon sa panlasa 🟢 Paraan ng Pagluluto: 1️⃣ Hugasan nang mabuti ang karne ng ulo ng baboy. Blanch gamit ang hiniwang luya, hiwa ng dahon ng sibuyas, at Shaoxing wine sa loob ng 5 minuto. Alisin at linisin. 2️⃣ Sa malaking kaldero, magdagdag ng sapat na tubig upang matakpan ang karne ng ulo ng baboy. Idagdag ang luya, dahon ng sibuyas, light soy sauce, dark soy sauce, Shaoxing wine, asin, rock sugar, at ang spice packs. Pakuluan, pagkatapos ay hinaan ang apoy at pakuluin nang mga 45 minuto. Patayin ang apoy at hayaan muna nang 30 minuto. Para sa mas malalim na lasa, ibabad hanggang 3 oras kung maaari. Hiwain ang karne ng ulo ng baboy at ihain na may kasamang sabaw bilang sarsa. ______________________________________________________________________________________________