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梅乾菜燒肉/Stir-fried Pork with Preserved Mustard Greens

材料
五花肉1200g pork belly
梅干菜350g pickled mustard
薑片60g ginger
辣椒段30g chili

調味料
醬油120g soy sauce
黃酒(或米酒)60g Shaoxing wine
冰糖50g rock sugar
水800㏄ water

作法
1.梅乾菜用水清洗3～4次(至水不烏黑渾濁)。擠乾後切約3公分段狀。
2.熱鍋，乾炒梅乾菜至香味溢出，取出。
3.熱油鍋，放入五花肉以大火煸煎出香氣，煎至表面金黃。
4.放入薑片煸炒一下，再加入辣椒段、醬油、米酒、冰糖拌炒均勻，煮滾後蓋上鍋蓋，燜煮10分鐘。
5.開蓋放入梅乾菜和水，拌勻煮滾再蓋鍋蓋，中小火煮20分鐘。
6.開蓋再燒煮20分鐘至略收汁即可。
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Ingredients:
Pork belly
Preserved mustard greens (350g)
Ginger slices (60g)
Chili segments (30g)

Seasoning:
Soy sauce (120g)
Yellow rice wine (or rice wine) (60g)
Rock sugar (50g)
Water (800ml)

Instructions:

Rinse the preserved mustard greens with water 3-4 times until the water is no longer dark and murky. Squeeze dry and cut into 3 cm sections.
Heat a dry pan and stir-fry the preserved mustard greens until fragrant. Remove from the pan.
Heat some oil in a pan, add the pork belly and stir-fry over high heat until the surface is golden brown and fragrant.
Add the ginger slices and stir-fry briefly. Then, add the chili segments, soy sauce, rice wine, and rock sugar. Mix well and bring to a boil. Cover with a lid and simmer for 10 minutes.
Remove the lid, add the preserved mustard greens and water. Mix well and bring to a boil. Cover with a lid and simmer over medium-low heat for 20 minutes.
Remove the lid and simmer for another 20 minutes until the sauce has slightly thickened.
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