菜封肉Braised Pork Belly with Cabbage

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 garlic, set aside.

五花肉搽盐，用黑酱油、生抽及料酒腌制30分钟备用。Rub the pork belly with some salt, marinate it with dark soy sauce, light soy sauce and Shaoxing wine for 30 minutes for later use.

取土沙锅或不锈钢锅加入五花肉3倍的水量，倒入五香八角、姜葱蒜，开大火煮滚后，调小火熬煮30分钟。Take a claypot or stainless steel pot, pour in 3 times the amount of water to cover pork belly, pour in the five-spice star anise, ginger, onion and garlic, bring to a boil over high heat, and simmer for 30 minutes on low heat.

把五花肉皮割开数刀（不能切断），放入卤料汤里卤20分钟熄火。Cut the pork belly several times, but don't cut it completely, put in the brine soup and marinate for 20 minutes then turn off the heat.

包菜烫软，取叶子铺好在蒸碗内。To blanch the cabbage until soft, place the leaves into the steaming bowl.

取出卤过的五花肉，把猪皮朝碗底，摆入包菜碗中包扎好。Take out the marinated pork belly, facing down the pork skin and put in the cabbage bowl, wrap well.

烧热蒸锅，把蒸碗端入锅里，盖好，大火蒸40分钟即可。Heat the steamer and put the steaming bowl into the pot, cover the lid and steam for 40 minutes on high heat.

取出包菜肉倒扣盘中，用剪刀剪开包菜成荷花狀。Take the cabbage bowl then upside down into a plate, cut it into a lotus shape with scissors.

把汤汁以小火勾芡后，淋上五花肉上，再滴上热香油即可享用。Thicken gravy in wok with starch solution . Drizzle gravy over pork belly, add hot sesame oil then serve.