把自家製煙腩做左一個很濃味的日式叉燒。家人喜愛的情度是爆燈...當然叫做燉五花腩亦很貼切。做日式叉燒並不是齋用日式調味燉腍塊五花腩便可。看過一個日本節目，做叉燒是很花功夫的。煮下，浸下再煮，再浸....最後要放上炭爐燒並掃上秘製醬油。才切開跟拉麵吃。
沒有這樣的功力, 也不清楚秘製醬油，就來過簡易家庭版呢！菜式的重點是把腩肉燉到鬆化而不爛及沒有肥膩感。味道是帶甜，送飯很正啊！
材料: 煙腩肉或去皮五花腩或意大利咸肉(若五花腩，切件，出水，印乾水/風乾一陣)，乾葱頭，蒜頭原球，香葉，八角，辣椒乾1至2隻
#調味: 日本醬油2湯匙，味醂3-4湯匙，黄糖或冰糖
Ingredients: thick cut bacon/pork belly /pancetta (for pork belly, rinse with boiling water and dry), shallot, garlic bulb, bay leaf, anise star, dry chili 1-2pc
#shoyu 2tbs, mirin 3-4tbs, brown sugar or rock sugar
熱油，爆香材料
heat oil, fry the herbs
煎香煙腩
fry the bacon
把所有食材及調味放入煲仔, 試味後再逐少加入糖，味道帶甜
put all ingredients back to the iron pot，taste, add some more sugar if necessary
預熱焗爐，放入煲仔，80度焗4小時或足夠鬆化
preheat oven, bake 4 hours in 80 degree Celsius or until tender enough
取出，把浮面的油隔走，經過4小時的慢煮，豬腩肉很鬆化，帶一點咸香，帶一點辣..很好吃。
remove the oil on the top, the bacon is soft and tender, a bit hot with mild smoky flavor, so good.
Tips:
1. 兩隻乾辣椒帶點辣，怕辣可減少一隻 add one chili for mild hot.
2. 不想太濃，可加1-2湯匙水燉add 1-2 tbs of water for lighter sauce after fry the bacon.
3. 用冰糖較好better to use rock sugar.
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