鹹酸菜燜豬肉 Braised pork belly with pickled mustard greens

原意煮客家鹹酸菜燜豬肉，卻買不到客家鹹酸菜。然而，做法是一樣的。這燜餸是小時在村經常吃到的味道，非常好拌飯。


材料：
五花腩 1斤，切件（可飛水)
木耳 適量
客家鹹酸菜或其他 （洗淨浸水1.5小時）
薑 2大片
蒜粒連皮 6粒
八角 2粒
南乳 2湯匙
柱侯醬 1茶匙
冰糖 2粒
五香粉 少許
米酒 1瓶蓋

做法：
1. 爆香薑，蒜粒，八角，加入豬肉炒香，落五香粉。
2. 加入南乳，細火炒香，灒酒。
3. 加入2碗水，冰糖，柱侯醬，大滾起後較細火燜至肉差不多腍。
4. 試味後若太鹹可再加少許冰糖調味。之後加入木耳煮15分鐘。最後加入鹹酸菜，多煮15分鐘，完成。趁熱拌飯食。

Ingredients:
600g pork belly, cut into cubes (blanched)
Wood ear mushrooms
Some pickled mustard greens (soak for 1.5 hrs after rinsed, cut into pcs)
2 ginger pcs
6 cloves of garlic with skin
2 star anise
2 tbsp red fermented beancurd
1 tsp Chu Hou paste
2 cubes of rock sugar
A pinch of five spice powder
1 tsp of Chinese rice wine

Directions:
1. Stir fry the ginger pcs, garlic and star anise. Then add the pork pcs together, continue to fry until the pork pcs are lightly browned.  Season with a pinch of five spice powder.
2. Add red fermented beancurd, stir well. Drizzle with the rice wine then.
3. Pour 2 bowls of hot water inside the pot. Then, add rock sugar, Chu Hou paste. Bring it to a boil, simmer the pork until nearly tender.
4. When the pork pcs are nearly tender, taste and adjust sugar. Then, put the wood ear mushrooms together and continue to cook for 15 mins. Finally,  add the pickled mustard greens and cook 15 mins further. Off heat, serve with rice.