酸甜扣肉Steamed Sweet and Sour Pork Belly

猪肉洗净，用清水加入五香八角香料煮6分熟捞起沥干水备用。Rinse the pork and add into a pot, put stew herbs and spices packet in water and cook until 60% cooked, drain and set aside.

姜、蒜头和干葱剁碎备用。咸菜切碎，飞水后浸泡。Mince ginger, garlic and dry shallots for later use. Chopped preserved vegetables and soaked in water.

腌制柠檬剁碎加入南乳调好酱料，加少许花雕酒搅拌均匀。To chop the pickled lemon, add fermented red beancurd to make the sauce, add a little Huadiao wine and stir well.

猪肉皮抹均匀黑酱油，热锅加入盖过猪肉份量的油，把猪肉皮炸金黄色后捞起，泡冰水。Spread the dark soy sauce evenly on the pork skin, add enough oil to cover the pork in a hot wok, fry the pork skin until golden brown, remove and soak in ice water.

泡凉后的猪肉切成食指头般厚度的肉片，再泡冰水去油，让猪肉吸收水份后更弹牙。如果有上汤浸泡肉片就会更加鲜美入味。After soaking, slices the pork as thick as the index finger, then soaked in ice water to remove the oil, so that the pork can be more elastic after absorbing the water. It will be more delicious if can soak the meat slices into broth.

热锅烧油，加入调味料翻炒均匀，开大火煮滚，加入肉片炒拌均匀大约5分钟，调好味道，熄火。Heat oil in a hot wok, add seasonings and stir-fry evenly, bring to a boil over high heat, add sliced meat and stir-fry for about 5 minutes, adjust the taste and turn off the heat.

把炒好的肉片排入蒸碗，猪皮必须往下，再把剩余的酱汁装满碗内，压紧。Arrange the fried meat slices into the steaming bowl, the pork skin must be down, then fill the bowl with the remaining sauce and press it tightly.

大火烧开蒸锅（可以放入卤汁的锅里一起蒸，更加香浓够味），把扣肉端入大火蒸滚后，中火蒸45分种即可。Bring the steamer to a boil over high heat, put the pork belly in and steam over high heat, then turn to medium heat steam for another 45 minutes.

扣肉蒸软后，便可出锅，倒扣入碟子，摆盘上桌享用。After the pork belly is steamed until soft, take out and put upside down into a plate and serve.