腐竹香菇酱油肉 Braised Pork Belly with Fuchok and Mushroom

起锅热油，用深锅煮糖至微黄后加入蒜头煮30秒钟，然后倒入卤汁材料，煮至滚。 Heat up oil, add sugar in a heavy-bottomed saucepan until sugar starts to turn a light golden brown. Put in the garlic and toss around for 30 seconds, then add gravy ingredients. Bring to a boil.

加入猪肉，转小火煮40-45分钟至肉熟透，试味。若汁太干可再加少许水。 Add in the pork and cook for 4-0-45 minutes over a low simmering boil or until pork is well done

煮到一半时，加入香菇、腐竹和豆腐干继续焖至肉软。 Half way through, add in Chinese mushroom, fu chok and lastly hard bean curb. Continue cooking until meat is tender, adjusting seasonings to taste.