酱焖肥肉 Braised Fatty Pork

材料：

三层肉 - 1公斤 （切片；用少许老抽，盐，味精，糖，生分腌至少40分钟）
老姜 - 200克 （切片）
青葱 - 1把 （扎一束）
金不换 - 1把

调味：

老抽/片糖 - 各少许
水 - 适量
鸡精粉 - 1/2汤匙
胡椒粉 - 1茶匙

做法：

用油把姜葱爆香后推到锅边。
用锅里的油把肉片煎熟后，倒入调味翻炒均匀继续焖煮至肉软。
起锅前撒入金不换炒片刻即可。

小明小贴士:

如果酱汁太干而猪肉还没有软，不要加水。全部取出放进碗里给它蒸到软即可。

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Ingredients:

Pork Belly - 1kg (Marinate with salt/MSG/Sugar/Dark soy sauce/Potato starch powder for 40mins)
Old Ginger - 200gm (sliced)
Spring Onion - 1 handful (tie to a knot)

Seasonings:

Dark Soy Sauce / Sliced Sugar - a little of each (to taste)
Water
Chicken stock powder - 1/2 tbsp
Pepper powder - 1 tsp
Sweet Basil - a handful

Method:

Use a little oil to fry the ginger and spring onions till fragrance; push them to the side of the pan.
Making use of the oil in the pan to pan fried the pork till cooked.
Add in the seasonings and continue to simmer until the pork is soft and tender.
Toss in the sweet basil and mixed well before serving.

Small Ming's Tips:

Do not add water when the stock begin to dries up, instead transfer into a dish and steam it until done. So you will not dilute the flavour when you add in water.