CHINESE PORK 6 -Tung Ball Pig Belly. 東坡肉. (紅皮赤壯，身體健康）

Ingredients:-
1 big square pc. of Pig belly. (800g)
1 cup Dark soy sauce, 2 cups Chinese wine, 3/4 cup Rock sugar,
1 bunch of Spring onion, few pcs. Ginger.

材料：-
豬腩 1 大塊 （約800克）
草菇老抽1 杯，紹興酒 2 杯，3/4 杯冰糖，
䓤 1 扎，羌數片。

Method : -
1) Pig belly put in boiling water for 10 minutes, take out & cut into big square pcs.
2) Put the whole punch of spring onion on the bottom of a non-stock cooking pot.
Put pig belly pcs on top of the spring onion (skin down), few big pcs ginger around.
3) Add in all the wine, dark soy and the rock sugar, bring to boil and turn low heat,
cover and stew for 2 hours.
4) Bring the pork out, put in a nice serving pot (skin up), pour the sauce on top,
steam for an other hour. Serve in hot.

做法：-
1) 豬腩放滾水中煮 10 分鐘，取出切斉整大方塊。
2) 取易潔煲，放一大扎原條䈡墊底，豬腩皮向下排好，旁邊放羌片。
3) 倒入所有酒、老抽及冰糖，煮至滾轉細火冚蓋炖煮 2 小時。
4) 取出豬腩，排好在一上桌用之煲仔內，皮向上，淋上濃汁，再隔水蒸 1 小時。
上桌趁熱享用。