⬇️⬇️English recipe follows⬇️⬇️
自家製鹹腩片伴意大利粉
材料：
豬花腩1磅
意大利粉（已出水）500g
雜豆
處理：
1. 豬花腩，清水解凍。
2. 用粗鹽乸豬花腩10分鐘，去除雪味、豬腥味及加入少許鹹味。
3. 清水沖洗豬花腩，擎乾水，用廚紙索乾。
4. 豬花腩，1開2。
5. 預備保鮮紙1張，加入粗鹽1茶匙，放豬花腩，封好保鮮紙，放入冰格，儲存4日，就是鹹腩肉。
6. 取出一條已醃了1星期的鹹腩肉，清水洗乾淨，廚紙索乾，切薄片。
烹調：
1. 大火在鑊中加入腩片煎香，轉中火。
2. 腩片，煎了1分鐘，反轉繼續煎。
3. 兩面已煎至金黃色，推向鑊邊，加入蒜蓉1湯匙在腩片中。
4. 加入已烚好的意大利粉，炒勻。
5. 加入：
a. 鹽半茶匙
b. 雞汁1湯匙
c. 雜豆
炒勻。
6. 完成，上碟，可享用。
Homemade salted pork belly with spaghetti
Ingredients:
Pork belly 1 lb
Spaghetti (boiled) 500g
Mixed vegetables
Preparation:
1. Pork belly, defrost with tap water.
2. Season the pork with cooking salt for 10 minutes to remove unpleasant smells and tastes, and add some salty taste to the pork.
3. Rinse the pork thoroughly. Hang dry. Dry with kitchen towel.
4. Pork belly, divide into 2 shares.
5. Prepare a piece of cling wrap, wrap the pork properly with cooking salt 1 tsp. Put it in freezer. Store for 4 days. This is salted pork belly.
6. Take out a piece of pork belly which has been seasoned for a week. Rinse thoroughly. Dry with kitchen towel. Thinly slice.
Steps:
1. Heat up a wok at high flame. Put pork belly frying well. Turn to medium flame.
2. Pork belly, has been fried for a minute, flip over and continue frying.
3. The belly, both sides have been fried into golden yellow, push it to side of wok. Put garlic sauce 1 tbsp in it.
4. Put boiled spaghetti, fry well.
5. Add:
a. Salt 0.5 tsp
b. Chicken sauce 1 tbsp
c. Mixed vegetables
Fry well.
6. Complete. Put on plate. Serve.
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