材料：連皮豬腩肉500克
Ingredients: pork belly with rind 500g
調料： 大蔥2大片，薑2大片，八角一顆，生抽2湯匙， 老抽1湯匙，冰糖50克，紹興酒1.5杯，五香粉少許，白胡椒粉少許
Seasoning: leek 2 big slices, ginger 2 slices, 1 star aniseed, soy sauce 1 tbsp, rock sugar 50 g, Shaoxing wine ( or sherry) 1.5 cup, five spice powder, white pepper, salt to taste
豬腩肉切成2釐米丁方塊，備用
Pork belly cut into 2 cubic cm pieces
第一歩：Step 1:
炒糖 fry sugar
煱中放少量油，中火 heat pan over medium heat, add oil
放入糖 不斷的炒 add sugar, fry continuously
讓當糖溶化及轉焦黃 when sugar is melt and caramelized
加入三分一杯沸水 add one third cup boiling water
與糖混合 mix with sugar
成為糖醤 to form syrup
備用 set aside
第二步：Step 2
煱中放少量油, 中火 add oil to pan over medium heat
豬腩肉置煱中 put in pork
煎至表面金黃 fry until caramelized
撈起備用 set aside
第三步：Step 3
煱中放少量油，中火 add oil to pan over medium heat
下薑片，大蔥，八角 put in ginger, leek, star aniseed
略炒 fry slightly
轉小火 switch to low heat
下生抽，老抽略炒 add soy sauce dark, soy sauce
下豬腩肉 add pork
下酒，下糖醬 add wine and syrup
讓汁液蓋過豬肉 （如有需要，可加酒或水）juice to fully cover the pork (add wine or water as necessary)
蓋上煱蓋 lid on
慢火煮1小時 simmer 1 hour over low heat
第四步：Step 4
1小時後 one hour later
打開煱 lid off
調至中火 switch to medium heat
輕力略炒 將汁液變濃稠 stir gently to dehydrate the juice
提示：
炒糖讓糖變成焦紅的糖醬是傳統的作法
這讓豬肉色澤紅潤且帶有焦糖香味，卻略為煩覆
簡易的作法是省去炒糖（完全省略第一步）
於第三步下酒時同時下糖