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豉汁南瓜素燒腩仔
Braised Roasted Veggie Pork Belly and Pumpkin in Black Bean Sauce

材料 :
好素素燒腩仔 – 150克
南瓜（切粒）- 60克
唐芹（切段）- 10克
紅椒（切角）- 10克
鮮冬菇（切粒）- 20克
薑（切茸）- 適量
 
調味 :
一口田天然海鹽 – 適量
瑞春醬油阿伯黑豆醬油 – ½茶匙
通用蔭豆豉 – 1茶匙
糖 – 適量
生抽 – 1茶匙
水 – 100毫升
生粉 – 適量
Ingredients:
Soo Good Roasted Veggie Pork Belly – 150g
Pumpkin (diced) – 60g
Chinese celery (sectioned) – 10g
Red pepper (cut to pcs) – 10g
Fresh mushroom (diced) – 20g
Ginger (minced) – 10g
 
Seasoning:
UO Natural Sea Salt
Ruei Chun Grandpa Black Bean Soy Sauce – ½ tsp
TY Black Bean Paste – 1 tsp
Sugar 
Soy sauce – 1 tsp
Water – 100ml
Cornstarch
做法：
  1. 南瓜炸至金黃色後備用。
  2. 將素燒腩仔煎香，備用。
  3. 鮮冬菇、紅椒炒香後同樣備用。
  4. 爆香薑茸及蔭豆豉。
  5. 加入水、南瓜和調味料，中火炆5-6分鐘。
  6. 南瓜煮至稍軟後，放入素燒腩仔、鮮冬菇和紅椒。
  7. 加入生粉水後大火滾起，放入唐芹後即可。
Steps:
  1. Deep-fry pumpkin until golden brown, drain and set aside.
  2. Sear pork belly until fragrant, set aside.
  3. Sauté fresh mushroom and red pepper in the pan, set aside. 
  4. Sauté minced ginger and black bean until fragrant.
  5. Add water, pumpkin and seasoning. Simmer on medium heat for 5-6 minutes.
  6. Add pork belly, fresh mushroom and red pepper when pumpkin turn tendered.
  7. Add cornstarch slurry, bring to boil. Add Chinese celery and stir to combine. Serve.
好素素燒腩仔
素燒腩仔-豉汁南瓜素燒腩仔
完成