客家咸菜红烧肉Hakka Braised Pork with Pickled Vegetables

将五花肉洗净沥干备用。姜切片拍烂，蒜头洗净备用。Wash and drain the pork belly for later use. Smashed ginger slices and wash the garlic for later use.

五花肉搽盐，用黑酱油和生抽以及料酒腌制30分钟备用。Salt the pork belly, marinate it with dark soy sauce, light soy sauce and cooking wine for 30 minutes for later use.

取土沙锅或不锈钢锅加入淹盖过五花肉3倍的水量，倒入五香料包、姜葱蒜，开大火煮滚后，调小火熬煮30分钟。Take a claypot or stainless steel pot and add water that covers 3 times of the pork belly, pour in Adabi Rib soup spices, ginger, onion and garlic then bring to a boil over high heat, and simmer for 30 minutes on low heat.

锅内加入五花肉，以大火煮滚后转小火，盖上锅盖焖煮20分钟或个人喜欢的软度即可。Add the pork belly to the pot, bring to a boil over high heat, then turn to low heat, cover the pot and simmer for 20 minutes or the softness you like.

咸菜切粗条，飞水过冷河，挤干水份，免油下锅炒干水捞起备用。Cut the pickled vegetables into thick strips, blanch in boling water and rinse under cold river, squeeze out the water, fry the dry water in a pan without oil and set aside.

取出卤制好的五花肉，切大块备用。热上油锅，爆香姜葱蒜，把五花肉回锅炒金黄色。Take out the marinated pork belly and cut into large pieces for later use. Heat oil in a pan, sauté ginger, onion and garlic until fragrant, return pork belly to pan and fry until golden brown.

把咸菜倒入锅内大火翻炒均匀，倒入适量上汤或清水大火煮滚后调小火焖至收汁，下调味料，撒少许白糖，炒拌均匀便可出锅，摆盘上桌享用。Pour the pickles into the pot and stir fry evenly. Pour in an appropriate amount of soup or water and bring to a boil over high heat. Then reduce the heat and simmer the sauce thickened and absorbed. Add the seasoning, sprinkle a little sugar and stir evenly then serve.