白萝卜花腩煲 Clay Pot Pork Belly with Radish

【材料】
白萝卜200克（去皮切菱形）、带皮五花腩400克 、辣
椒干8条（浸泡）、蒜米6瓣、八角3粒
【调味料】
生抽皇4汤匙、黑酱油1茶匙、冰糖1茶匙
【做法】
1. 把猪肉洗净切小方块备用。 （图1）
2. 煮滚清水，把猪肉汆烫去血水，捞起备用；白萝卜
也用滚水汆烫备用。（图2-3）
3. 热锅以少许油爆香蒜头、八角和辣椒干；下猪肉拌
炒至有点焦黄为止。（图4）
4. 加入白萝卜，倒入盖过材料两倍的上汤，用大火煮滚。
5. 调小火下调味料捞匀，盖上锅盖；焖煮2小时。（图5）
6. 焖至收汁为止，熄火盛盘享用。（图6）

【Ingredients】
200g radish (peeled & cut wedges), 400g pork
belly with skin, 8 dried chili (soaked), 6 pips garlic
(chopped), 3 pcs star anise
【Seasonings】
2 tbsp premium soy sauce, 1 tsp dark soy sauce, 1
tsp sugar
【Method】
1. Wash and cut pork belly into small cubes.(pic 1)
2. Blanch meat in boiling water. Blanch radish as well.
(pic 2-3)
3. Heat some oil in wok, sautéginger, garlic, star
anise and dried chili until fragrant; toss in meat, stir
fry until light brown.(pic4)
4. Add in radish, pour in stock of 2 folds then the
ingredients and bring to quick boil.(pic 5)
5. Turn to low heat, add in seasoning and cover with
lid, simmer for 2 hours.
6. Dish out to serve when gravy thicken.(pic 6)