Home dish
by CookWhatHK0 saved
Braised Pork Belly with Preserved Mustard Greens fries and slices pork belly, then steams it with mui choy in a fermented bean curd sauce.
Scrape and rinse the pork belly clean, then boil in a pot of fresh water until cooked through. Remove and brush dark soy sauce evenly over the skin.
將豬五花肉仔細刮洗乾淨，再放入清水鍋中煮至熟透，撈出備用。在煮好的五花肉肉皮上均勻地塗抹一層深色醬油。
Heat a wok with oil to about 70 percent hot. Add the pork, cover with a lid, and deep-fry until the sizzling subsides, then lift it out.
燒熱炒鍋，倒入適量食用油，待油燒至七成熱時，將塗好醬油的五花肉放入鍋中。蓋上鍋蓋，炸至鍋內聽不到響聲（表示水分已炸幹），即可將肉撈出。
Let the fried pork cool, then slice into pieces about 8 cm long, 4 cm wide, and 0.5 cm thick. Arrange in a steam bowl in a windmill pattern.
將炸好的肉塊放在一旁晾涼。待肉塊冷卻後，將其切成長度約8釐米、寬度約4釐米、厚度約0.5釐米的薄片。將切好的肉片整齊地排放在一個扣碗內，擺成風車狀。
Mash the fermented black beans, garlic, and red fermented bean curd in a bowl. Add Sichuan peppercorn wine, salt, sugar, dark soy sauce, and ginger slices, and mix into a seasoning sauce.
取一個碗，將豆豉、蒜頭和紅腐乳一同壓爛。然後，加入川椒酒、鹽、白糖、深色醬油和薑片，拌勻，調配成味汁。
Pour the seasoning sauce over the pork slices in the bowl. Place the bowl into a steamer and steam over water for about 40 minutes, then remove.
將調好的味汁均勻地倒在扣碗中的肉片上。將整個扣碗連同肉片一起放入蒸籠中，隔水蒸煮大約40分鐘後取出。
Rinse the preserved mustard green hearts, slice lengthwise, and toss with sugar and light soy sauce. Spread the mustard greens over the pork and steam for another 5 minutes, then remove.
將梅菜心洗淨，切成長片。加入白糖和淺色醬油拌勻。將拌好的梅菜鋪在蒸好的肉片上，再次放入蒸籠中，繼續蒸5分鐘後取出。
Strain the juices from the steamed pork, then invert the bowl onto a serving plate so the pork sits on top.
將蒸肉時產生的原汁濾出，再將蒸好的扣肉倒扣在盤子中。
Bring the strained juices to a boil, thicken with a corn starch slurry, and pour over the pork to serve.
將濾出的原汁燒滾，用生粉水勾一個稀芡，最後將勾好的芡汁均勻地淋在扣肉上即可。
