材料 (Ingredient)
五花肉 500g (pork belly - 500g)
芋头 1粒 (yam - 1)
八角 2个 (star anise - 2)
大蒜 2瓣 (garlic - 2 slices)
汁料 (Sauce)
(A)
生抽 3大匙 (soy sauce - 3tbsp)
(B)
绍兴酒 1大匙 (siew hing wine - 1tbsp)
酱油 2大匙 (soy sauce - 2tbsp)
糖 1/2大匙 (sugar - 1/2tbsp)
(C)
水淀粉 1/2大匙 (starch water - 1/2tbsp)
做法 (Method)
（1） 五花肉先整块煮熟。
Cook whole pork belly.
（2） 取出五花肉，用汁料(A)腌10分钟，使外皮均匀蘸上酱油后，放入热油中炸至上色捞出，立刻泡冷水。
Remove pork belly and marinate in sauce (a) for 10 minutes till skin dipped sauce evenly. Then, put into hot oil and deep fry until golden. Soak in cold water immediately.
（3） 芋头去皮、切厚片，用油炸过捞出。
Peel yam and cut in thick pieces. Deep fry until golden.
（4） 五花肉切与芋头等宽的厚片后，用热油略炸。
Cut pork belly same thickness with yam slices. Then slightly fry in hot oil.
（5） 以一片肉一片芋头的排列方式放入蒸碗内，并淋上调匀的汁料(B)、1/2杯清水、八角和大蒜。
Use a piece of meat and a slice of yam arrangement to put in the a steam bowl. Pour in the well-mixed sauce (b), 1 / 2 cup water, star anise and garlic on top of the arrangement.
（6） 放入锅以大火蒸40分钟。取出时先将汤汁倒入锅内。再将八角和大蒜拣除，五花肉和芋头扣入盘内。
Steam with high heat for 40 minutes. Remove the sauce into the wok first then pick out the star anise and garlic. Buckle meat and yam into the plate.
（7） 汤汁以水淀粉勾芡后，淋回肉面上即成。
Put sauce (c) into cooked sauce and stir-fry into thicken sauce. Pour back to the meat and yam.
五花肉 500g (pork belly - 500g)
芋头 1粒 (yam - 1)
八角 2个 (star anise - 2)
大蒜 2瓣 (garlic - 2 slices)
汁料 (Sauce)
(A)
生抽 3大匙 (soy sauce - 3tbsp)
(B)
绍兴酒 1大匙 (siew hing wine - 1tbsp)
酱油 2大匙 (soy sauce - 2tbsp)
糖 1/2大匙 (sugar - 1/2tbsp)
(C)
水淀粉 1/2大匙 (starch water - 1/2tbsp)
做法 (Method)
（1） 五花肉先整块煮熟。
Cook whole pork belly.
（2） 取出五花肉，用汁料(A)腌10分钟，使外皮均匀蘸上酱油后，放入热油中炸至上色捞出，立刻泡冷水。
Remove pork belly and marinate in sauce (a) for 10 minutes till skin dipped sauce evenly. Then, put into hot oil and deep fry until golden. Soak in cold water immediately.
（3） 芋头去皮、切厚片，用油炸过捞出。
Peel yam and cut in thick pieces. Deep fry until golden.
（4） 五花肉切与芋头等宽的厚片后，用热油略炸。
Cut pork belly same thickness with yam slices. Then slightly fry in hot oil.
（5） 以一片肉一片芋头的排列方式放入蒸碗内，并淋上调匀的汁料(B)、1/2杯清水、八角和大蒜。
Use a piece of meat and a slice of yam arrangement to put in the a steam bowl. Pour in the well-mixed sauce (b), 1 / 2 cup water, star anise and garlic on top of the arrangement.
（6） 放入锅以大火蒸40分钟。取出时先将汤汁倒入锅内。再将八角和大蒜拣除，五花肉和芋头扣入盘内。
Steam with high heat for 40 minutes. Remove the sauce into the wok first then pick out the star anise and garlic. Buckle meat and yam into the plate.
（7） 汤汁以水淀粉勾芡后，淋回肉面上即成。
Put sauce (c) into cooked sauce and stir-fry into thicken sauce. Pour back to the meat and yam.
香芋扣肉 (Steam Pork Belly with Yam)
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