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I learned this dish from Mommy today, which is one of Mommy's specialties. Everyone likes it at home. Even my sister who doesn't eat bitter gourd likes to eat it. This dish is not good-looking, but it will make the rice suffer. And this dish has a very good feature, that is, it is not afraid to eat every other meal, and the next meal will be more fragrant and delicious.

Braised pork belly with balsam pear

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1

Pork slices

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2

Put it in a pot and fry it slowly until it is golden on both sides, and the lard is forced out. Pick up the fried pork belly and excess lard, and leave a proper amount of base oil in the pot for later use.

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three

Wash bitter gourd, cut it in half, remove seeds and white film, cut into pieces, put it in a bowl, add a little salt, stir well, marinate for 15 minutes, and grasp the bitter water by hand.

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four

Then wash the excess salt and bitter water with water, drain the excess water, slightly chop the lobster sauce and garlic, and heat the oil at the bottom in the pot.

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five

Add lobster sauce and garlic and stir-fry until fragrant, then add bitter gourd and stir-fry for a while.

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six

Add soy sauce and sugar.

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seven

Salt, stir well, add water instead of bitter gourd, and add pork belly.

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eight

Bring the fire to a boil, reduce it to a minimum, cover the pot and stew for about 20 minutes.

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nine

Stew for another 5 minutes, pour in a little water starch and thicken it into juice.