菜脯红烧肉Braised meat with Preserved Radish

【材料】
大条菜脯200克、花腩肉300克、大葱⁄个（切片）、蒜头1茶匙（剁碎）、姜茸1茶匙、青红辣椒各1条（切菱片）、芹菜梗少许（切段）

【花肉腌料】
花雕酒1汤匙、酱油1汤匙

【调味料】
黑酱油1茶匙、酱油⁄茶匙、糖1茶匙、鱼露⁄茶匙、花雕酒1汤匙

【做法】
1. 菜脯洗净，泡烧水10分钟去咸味。
2. 花腩肉洗净切方块，以花雕酒和酱油腌制备用。（图1）
3. 把五花肉以大火过油，捞起沥干油备用。（图2）
4. 锅子留少许油，爆香大葱、蒜、红辣椒和姜。（图3-4）
5. 将五花肉回锅快炒，下菜脯兜匀，加入盖过材料的水份。（图5）
6. 再用以上调味料调好味道；倒入锅中盖好以大火煮滚。
7. 转小火焖煮，间中要断续的搅拌以免粘锅；至到收汁后加入青红椒片捞匀。（图6）
8. 取砂锅把肉盛起，回炉热一热即可撒上芹菜梗和葱花盛起享用。

【Ingredients】
200g preserved radish, 300g pork belly, ⁄ onion(slice), 1 tsp chopped garlic, 1 tsp chopped ginger, 1 each of green & red chili(cut wedges), some chinese celery stem(cut in blocks)

【Condiments for pork】
1 tbsp chinese cooking wine, 1 tbsp soy sauce

【Seasoning】
1 tsp dark soy sauce, ⁄ tsp soy sauce, 1 tsp sugar, ⁄ tsp fish sauce, 1 tbsp Chinese cooking wine

【Method】
1. Rinse radish and soak in hot water for 10 minutes to reduce saltiness, and then slice thinly.
2. Wash pork belly, cut into cubes and then marinate with wine and soy sauce.(pic 1)
3. Blanch pork belly in hot oil and drain; keep some oil in wok, sauté garlic and ginger until fragrant.(pic 2)
4. Heat oil in wok, saute onion, ginger, garlic and red chilli till fragrants.(pic 3-4)
5. Return the pork belly to wok, stir-fry briskly, toss in preserved radish, and then pour in water to cover the ingredients.(pic 5)
6. Add in seasoning, cover the lid and bring to boil with high heat.
7. Turn to low heat, simmer until gravy reduced, stir in interval to prevent burning at wok.(pic 6)
8. Sift dish to clay pot, reheat a while and sprinkle Chinese celery and spring onion on top to serve.