客家封肉Hakka Braised Meat

【材料】
五花肉600克、黑酱油 1⁄2汤匙、花生80克（浸泡）、蒜头2大粒、清水1.2公升、适量粟粉水勾芡

【调味料】
生抽3汤匙、蚝油1汤匙、冰糖1汤匙、盐少许

【做法】
1.将花生和清水预先放入锅中煮滚后转小火继续煮11⁄2小时。
2.花肉皮向下放入沸水中煮5分钟，取出在皮表面用插针刺上小洞，然后涂抹少许黑酱油，置放1⁄2小时使之上色。（图1-3)
3.将花肉皮朝下以少许油煎至金黄，然后取出以清水冲洗油质。(图4）
4.花肉放入花生汤中连同蒜头和调味料，一起煮40分钟至肉软，汤汁浓稠。（图5-8）
5.最后以粟粉水勾芡便可。

【Ingredients】
600g pork belly, 1 tbsp oyster sauce, 80g peanut (soaked), 2 whole garlic, 1.2 litre water, some starch for thickening

【Seasoning】
3 tbsp soy sauce, 1⁄2 tbsp dark soy sauce, 1 tbsp rock sugar, dash of salt

【Method】
1.Boil peanut with water and then simmer in low heat for 11⁄2 hour. 2.Blanch pork belly in boiling water with skin facing down for 5 minutes; and then pinch holes on the skin and colour with dark soy sauce, set aside for 30 minutes. (pic 1-3)
3.Sear pork belly in hot oil with skin facing down until golden brown; and then rinse with water. (pic 4)
4.Put pork belly into peanut soup, boil with garlic and seasoning for 40 minutes or until meat softens. (pic 5-8)
5.Thicken with starch and serve.