乳香花肉 Preserved Bean Curd Braised Pork

材料：

五花肉 - 1公斤 （切块）

腌肉料：

南乳 - 1-2块
糖 - 适量
味精 - 少许
酱油 - 1/2杯
水 - 少许

做法：

将腌肉料伴好，加入五花肉伴均匀，腌至少1小时。（如果要腌隔夜，就不要放太咸）
起油锅把五花肉煎透，再把剩余的腌料倒入，继续焖至肉软即可。

小明小贴士：

焖煮时候火不宜太旺，不让容易收干，而且容易烧焦粘锅。

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Ingredients:

Pork Belly - 1kg (cut into pieces)

Marinating Sauce:

Preserved Bean Curd - 1-2 pcs
Sugar - to taste
MSG - a bit
Dark Soy Sauce - 200ml
Water

Method:

Blend well the marinating sauce, add in the pork and mix well. Marinate for at least 40mins. (if you are marinating it overnight, reduce the saltiness)
Heat up the wok and oil.
Pan fry the pork thoroughly.
Pour in the remaining marinating sauce and continue to simmer until the pork is tender.

Small Ming's Tip:

Reduce the flame when simmering the pork.