马铃薯焖五花肉Braised Pork belly With Potatoes

【材料】
五花肉300克（切块）、马铃薯3颗（切块）、杏鲍菇1包（切块）、炸蒜米1汤匙、炸葱头酥1汤匙、椰油适量、纯净水350毫升

【调味料】
日式酱油2汤匙、蚝油1汤匙、黑醋1茶匙、黄糖1茶匙、胡椒粉适量

【做法】
1.锅内热适量椰油，将马铃薯和杏鲍菇炸至金黄，捞起备用。(图1-2)
2.五花肉用滚水略为烫过，取出用冷水洗净表面后，和作法1的炸马铃薯和杏鲍菇放进锅内。(图3)
3.注入清水和调味料，大火煮滚后，再转小火炖煮1个小时。（图4）
4.加入炸蒜米和炸葱油酥、继续煮15分钟后，即可熄火，趁热享用。（图5）

【INGREDIENTS 】
300g pork belly (cut small), 3 potatoes (cut wedges), 1 pct king mushroom (dice), 1 tbsp crispy fried garlic, 1 tbsp crispy fried shallot, some coconut oil, 350ml water

【SEASONING】
2 tbsp Japanese soy sauce, 1 tbsp oyster sauce, 1 tsp black vinegar, 1 tsp brown sugar, some pepper to taste

【METHOD】
1.Heat some coconut oil in wok, deep fry potatoes and mushroom till golden brown, drain.(pic 1-2)
2.Blanch pork belly in boiling water, remove and rinse under cold water, place together with potatoes and mushroom in a pot.(pic 3)
3.Add in seasoning and water, oook with high heat till boiled. Turn to low heat, continue simmer for 1 hour. (pic 4)
4.Add in crispy fried garlic and shallot, stir well and cook for another 15 minutes, off heat and serve warm.(pic 5)