马铃薯扣腩肉Braised Pork Belly with Potatoes

马铃薯去皮洗净，切成长2寸，厚约2公分宽，放入油锅炸至金黄色备用。Peel and wash the potatoes, cut into 2 inches long and 2cm wide. Put in a frying pan fried until golden brown for later use.

五花肉加入清水煮至皮紧后捞出，用叉在表皮插一些小孔，均匀地抹上黑酱油，置放10分钟。Bring pork belly to boil until the skin is tight and remove from pot. Drain with kitchen towel. Make some holes on the pork skin by using a fork. Rub pork belly skin with dark soy sauce, marinate it for 10 minutes.

烧热2汤匙油，将五花肉皮朝下煎至金黄，取出切成约2公分宽的长形肉片，备用。Heat 2 tbsp oil, put the pork into a pan with pork skin placed/faces down, fry with low heat till the pork skin turns to golden brown. Remove from pan and ut the pork belly into slices at about 2cm length rectangle shape, set aside.

以少许油爆香蒜和豆酱，加入调味料和五花肉片拌炒至香，注入适量清水盖过肉片焖煮15分钟。Saute the garlic and bean paste with a little oil, add seasonings and pork belly stir fry until fragrant, pour some water over the pork and simmer for 15 minutes.

把炸好的薯片与五花肉片相间排入大碗中，连同煮肉汤汁倒入，面上盖上一张锡箔纸，隔水蒸30分钟至软。Once the pork cooked, arrange it with potatoes alternately into a bowl with the skin faces down. Add in a little of pork broth and cover with aluminium foil, place it into a steamer and steam over high heat for about 30 minute till pork soften.

取出后倒出汤汁，反扣在盘子上，并以适量生粉水勾芡淋在扣肉上即可。Lastly, carefully tilt the bowl to pour the sauce to another bowl. Then invert the steaming bowl full of pork and potato onto a serving plate, thickening with mixture of cornstarch and water, enjoy!