🟢食材：
豬腩肉 500 克
蒜頭 適量
米酒 2 湯匙
魚露 1 湯匙
生抽 1 茶匙
老抽 1 茶匙
糖 1 茶匙
鹽 1/2 茶匙
五香粉 1/2 茶匙
胡椒粉 適量
🟢步驟：
1️⃣ 豬腩肉洗淨吸乾水(如做鹹肉放急凍格存放3-6個，豬肉不要清洗)，放入2湯匙米酒中揉捏一下。
2️⃣ 加入蒜蓉、胡椒粉、1/2茶匙五香粉、1湯匙魚露、1茶匙生抽、1茶匙老抽、1/2茶匙鹽和1茶匙糖，將調味料均勻地塗抹在肉上。
3️⃣ 將調味好的豬腩肉放入雪櫃醃製2天，每12小時反轉一次。
4️⃣ 豬腩肉用平底鍋煎至兩面金黃，每邊扣蓋２至３分鐘讓豬肉熟透，如有汁的話收乾汁至腩肉表面金黃。豬腩肉亦可用烤箱焗熟。
5️⃣ 煎好豬腩肉切件裝盤，可佐以生菜享用。
🟢Ingredients:
Pork belly 500 grams
Garlic, as needed
Rice wine 2 tablespoons
Fish sauce 1 tablespoon
Light soy sauce 1 teaspoon
Dark soy sauce 1 teaspoon
Sugar 1 teaspoon
Salt 1/2 teaspoon
Five-spice powder 1/2 teaspoon
White pepper powder, as needed
🟢Cooking Directions:
1️⃣ Rinse the pork belly and pat dry. Rub the pork belly with 2 tablespoons of rice wine.
2️⃣ Mix minced garlic, pepper, 1/2 tsp Five Spice powder, 1 tablespoon of fish sauce, 1 tsp light soy sauce, 1 tsp dark soy sauce, 1/2 teaspoon salt, and 1 tsp sugar, then evenly apply the seasoning to the pork belly.
3️⃣ Marinate the seasoned pork belly in the refrigerator for 2 days, flipping every 12 hours.
4️⃣ Fry the pork belly in a flat pan until both sides are golden brown, cover and cook for 2-3 minutes on each side until fully cooked. If there is any juice, reduce it until the surface of the pork belly turns golden brown. Pork belly can also be baked in the oven.
5️⃣ Slice the pork belly and serve with lettuce.
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