妈蜜东坡肉Marmite Braised Pork

将五花肉皮向下放入沸水中川烫5分钟，捞起趁热在皮上搽少许黑酱油，然后把皮煎至醺黄取出备用。Blanch pork belly in boiling water with skin facing down for 5 minutes; drain and colored with some dark soy sauce and then sear until the skin turns browned.

把酱汁A全部混合备用。Combine all sauce ingredients A in a measurement jar.

烧热1汤匙油炒香南乳，跟着五花肉回锅，注入酱汁A煮滚。Sauté red fermented bean curd with 1 tbsp oil until fragrant, return the pork belly into wok, pour in sauce ingredients A, bring to a boil.

加盖以中火焖煮40分钟至肉酥软汁浓稠。Cover with lid and simmer with medium heat for about 40 minutes or until meat is tender and gravy reduced.

最后加入蜜糖及绍兴酒焗片刻便可。Add in honey and wine, simmer briefly then dish out.