材料：
五花肉500克（切约2公分厚片）、豆腐干3块（一开四）、香菇10朵（浸泡）、腐竹3条（浸泡后剪3公分长段）、食油1-2汤匙、白糖2汤匙、蒜头6瓣（连皮拍烂）
卤汁：
八角1粒、桂皮3公分、酱油3汤匙、黑酱油1 1/2-2休匙、盐1茶匙或适量、冰糖1-1 1/2茶匙、胡椒粉1/2茶匙、蚝油1汤匙、清水500毫升
做法：
1.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。（图1-2）
2.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。（图3-4）
3.煮到一半时，加入香菇、腐竹和豆腐干继续焖至肉软。（图5-6）
INGREDIENTS:
500g belly pork(cut into bite pieces abt 2 cm thick slices), 3 pieces firm soya bean cakes(taukwa, cut into quarters), 10 chinese mushroom(soaked), 3 pcs fuchok(soaked & cut into 3cm lengths), 1-2 tbsp cooking oil, 2 tbsps sugar, 6 cloves, garlic(with skins on, lightly smashed)
FOR THE GRAVY:
1 star anise, 3cm length cinnamon stick, 3 tbsp light soy sauce, 1 1/2-2 tbsp dark soy sauce, 1 tsp salt or to taste, 1-1 1/2 tsp rock sugar cubes, 1/2 tsp ground pepper, 1 tbsp oyster sauce, 500ml water
METHOD:
1.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. (pic 1-2)
2.Add in the pork and cook for 4-0-45 minutes over a low simmering boil or until pork is well done(and a little more water should the gravy thicken before the meat is tender.) (pic 3-4)
3.Half way through, add in Chinese mushroom, fu chok and lastly hard bean curb. Continue cooking until meat is tender, adjusting seasonings to taste. (pic 5-6)
