猪肉砵食谱
家中都离不开猪肉的菜式，而且一定有一道“猪”味十足的家常小菜吗？没错，一般家庭都有一道让人口齿留香的美味佳肴，而这道猪肉砵也不例外。光听名字其实很难想像那是什么一回事，可是一看到摆在桌上就会让你至少添上1-2次的饭。焖的十分柔软如绵的五花肉，减肥也要来一两块，不过这道菜的精华可在于汤汁，香浓美味之余还不油腻，自然而然的饭也多吃了。Pork is a quite common ingredient for Chinese home dishes. Each and every family sure owns a yummy pork recipe that all family members love. This Bean Paste Braised Pork Belly would be one of those. Other than the well braised pork meats, the gravy would be the highlight! Spare your stomach capacity for more rice!
Ingredients A | 材料 A:400g pork belly with skin | 带皮五花肉 400克, 5 garlic cloves (sliced) | 蒜瓣 5粒（切片）, 1 tsp chopped red shallot | 红葱茸 1小匙, 1/2 tbsp salted black bean | 豆豉 1 大匙, 1 tbsp salted bean paste | 豆酱 1 大匙, 500ml water | 清水 500毫升
Ingredients B | 材料 B: 2 bird’s eye chilies (diced) | 朝天椒 2条（切粒）, 2 stems spring onion (diced) | 青葱 2根（切粒）
Seasoning | 调味料:1 tbsp light soy sauce | 生抽 1大匙, 1 tsp caster sugar / or crushed rock sugar | 砂糖/ 或冰碎糖 1小匙
1. Cut pork belly into convenient pieces, blanch in boiling water. Dish out, drain well.
将五花肉切成适宜块状，用沸水氽烫一下，捞起，沥干水份。
2. Heat up 1 tbsp cooking oil in a preheated wok to sauté garlic and shallot over low heat. Add pork belly, salted black bean and salted bean paste, stir well aromatic.
镬里烧热1大匙食油，慢火爆香蒜片和红葱茸，加入五花肉、豆豉和豆酱拌炒香浓。
3. Add water and seasoning, bring to boil over high heat. Cover with lid, reduce to low heat. Let it simmer for 40 minutes until pork belly is tender and the sauce is thick. Remove from heat, sprinkle with diced chilies and spring onion. Serve hot.
注入清水和调味料，大火煮沸，盖上。改用小火焖40分钟至五花肉松软入味至汁浓稠，离火，撒上辣椒粒和青葱粒，即可上桌。
