腔肉 kong bak

Ingredients:

600g pork belly, 6 eggs, 1 whole garlic (smashed), 8g Sha Jiang (smashed), 10 pcs peppercorn (crushed), 1 tbsp ginger juice, 1 tbsp maltose, 600g water

Seasoning:

3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp dark soy sauce, 2 tbsp sugar, dash salt

Method:

1. Wash meat and marinate with ginger juice for 3-4 hours.
2. Hard boil egg and shelled.
3. Cook sugar in wok until become golden brown, and the toss in other seasoning until fragrant, add in water and bring to boil.
4. Add in meat, egg, Sha Jiang, garlic and peppercorn, once boiled, turn to low heat and simmer unto meat is soften and gravy thicken.
5. Mix in maltose and slice to serve.

[材料]

五花肉600克、鸡蛋6粒、蒜头1粒（去衣拍扁）、沙姜8克（拍扁）、胡椒10粒（压碎）、姜汁1汤匙、麦芽糖1大匙、水600克（大约）

[调味料]

生抽3汤匙、蚝油1汤匙、黑酱油1茶匙、糖2大匙、盐少许

[做法]

1.将五花肉洗净，把姜汁挤入其中搽匀腌置3-4小时。

2.鸡蛋用水煮熟，去壳。

3.把糖下锅煮成金黄色，加入其余调味料炒香，并倒入水煮滚。

4.加入五花肉、鸡蛋、沙姜、蒜头及胡椒粒煮滚后，改小火继续煮至汁稍干且肉够软。

5.最后加入麦芽糖兜匀，便可取出切片排盘。