客家菜脯卤肉Hakka Preserved Radish Braised Pork

将五花肉洗净切块状。甜菜脯洗净切条状。Wash the pork belly and cut it into chunks. Rinse the preserved radish and cut it into strips.

热锅下油，放入葱段、蒜头、红辣椒爆香。Heat oil in a pan, add green onion sections, garlic, and red chili, and sauté until fragrant.

加入五花肉和菜脯一同炒香。Add the pork belly and preserved radish, and stir-fry until aromatic.

加入豆干、卤包和调味料煮滚后，盖上锅盖转小火继续焖煮25分钟至花肉够软。Add dried tofu, spice bag, and seasonings. Bring to a boil, cover with a lid, and simmer over low heat for 25 minutes until the pork belly is tender.

把生菜铺在底部，盛入香喷喷花肉即可享用。Place lettuce on the bottom, then serve the delicious braised pork on top, done!