简易蜜香烧肉Fragrant Grilled Meat

将花肉和酸柑放入滚水里，用中小火煮35分钟，水一定要淹过肉。Blanch pork belly with lime in boiling water and cook over medium-low heat for 35 minutes. The water lever must cover the meat.

捞起花肉抹干，用叉在皮的部位叉洞，皮涂上白醋和盐，肉的一面涂上调味料。Drain meat, pinch holes on the skin with fork, rub the skin with white vinegar and salt, then marinate with seasoning.

在镬里烧热3大匙油，放入花肉，皮向下，快速加盖，中火煎至没有爆啪声和皮金黄酥脆。Heat 3 tbsp oil in wok, sear the meat with skin facing down and cover with lid quickly, sear over medium heat until there is no popping sound and the skin is golden and crispy.

取出，用小刀把烧焦部位刮干净，趁热涂上蜜糖，即可。Remove meat form wok, scrape the burnt area with a knife, and apply honey whilst hot, done.