不久前和妈妈视频时说起买了一块非常棒的五花肉，妈妈就说好的五花肉应该拿来做控肉，去台湾玩时最让她念念不忘的美食之一就是控肉。
于是我就趁工作不忙的时候煮了一大锅加了鸡蛋和豆干一起卤的控肉。真是美味得不行，控肉炖好先别忙着吃，等几个小时再吃更美味噢！
I bought a box of real good pork belly last week, I was so excited that I told mom about it. She told me the best way to use a good block of pork belly is to make Taiwanese Kong Bah.
I couldn't agree more and putting it to work the moment I had a break from my busy work schedule! I added some five spiced bean curd and hard boiled eggs into the stew, both turned out superb!
控肉材料：
600 克 五花肉
3-4 只 红葱头
2-3 根 青葱
1-2 头 蒜
1 只 八角
1 大勺 糖
1/2 杯 酱油
1/4 杯 酱油膏 或 2 大勺 晒油/黑酱油
1 杯/250 克 米酒
食盐 适量
1/2 小勺 白胡椒粉
水 适量
其他：
6 颗 鸡蛋
12 颗 鹌鹑蛋
6 块 豆腐干
酸菜：
500 克 酸菜
2-3 片 姜片
2-3 根 辣椒干
2-3 勺 卤控肉上头的油
1 小勺 糖
For Kong Bah：
600 g Pork belly
3-4 medium size shallot
2-3 Spring Onion/Scallion
1-2 head of garlic
1 Star Anise
1 tbsp of sugar
1/2 Cup of Soy Sauce
1/4 Cup of Dark Soy Sauce
1 cup/250 ml of Rice wine
Salt to taste
1/2 tsp of white pepper powder
Water around 1200 ml
Other：
6 Hard boiled eggs
12 Hard boiled quail eggs
6 five spiced pressed tofu/bean curd
For the Mustard pickle：
500 g of Green mustard pickle
2-3 slices of giner root
2-3 dried chili
2-3 tbsp of oil from cooking the Kong Bah
1 tsp of Sugar
1. 把五花肉洗净，切成1公分厚的肉片。可按自己的喜好切肉的大小，别太薄或太小块了，会容易炖烂了不成形。
2. 把平底锅或镬热好，直接把五花肉入锅两面稍微煎黄，煎至出油即可把肉取出放到锅里。
3. 平底锅里的油留着，把青葱、红葱头和八角入平底锅里煸炒一下，加入一大勺的糖，把糖炒至琥珀色之后，往锅里倒入1大杯水。把炒好的材料和水一起倒入刚刚放有肉块的锅里。
1. Clean the pork belly and cut it into 1 cm thick slices. You can cut it into any sizes you like, just make sure it is not too thin or small in size that it may break and won't retain its shapes during the simmering process.
2. Heat a frying pan, place the pork belly in the heated pan without oil, brown both sides and place the browned meat into a cooking pot. There should be some fat releases from the pork during this process.
3. Add scallion, shallot and star anise into the frying pan with a tablespoon of sugar, cook until the sugar turn brown, add 1 cup of water and bring to boil. Pour the whole content into the pot with pork belly.
4. 煸炒五花肉的时候可以先把鸡蛋和鹌鹑蛋蒸熟去壳备用。
5. 把大蒜放入锅里，加入胡椒粉、米酒、酱油、酱油膏和没过肉块的水。加盖大火煮滚之后转中小火炖45分钟。
6. 45分钟之后加入豆干和蛋，这个时候可以加盐调味。加盖中小火再炖45-60分钟即可，间中可以试试味道，不够咸可以加点盐或者酱油。
4. Boiled and remove shells of the eggs.
5. Add 2 head of garlic into the pot, add white pepper powder, rice wine, soy sauce and dark soy sauce to the pot, then add enough water to submerge all ingredients, it should be just barely covering the meat and all. Bring to boil with lid on and turn to medium low to simmer the meat for 45 minutes.
6. Add the tofu and eggs after 45 minutes, add salt to taste, continue to cook on medium low for another 45-60 minutes until the meat becomes tender. Taste in between, adjust the level of saltiness with salt or soy sauce.
7. 炖肉的时候可以把配菜酸菜炒好，把买来的酸菜泡水10-15分钟，洗净后切成1公分大小。
8. 锅里加一点控肉锅里炖出来的油，把姜片和辣椒干煸炒香，把酸菜加入煸炒至水份变干。间中可以再加一点控肉油和汤汁，加点水和糖稍微焖煮5分钟即可。
9. 煮好一锅白米饭，淋上一点控肉汤汁，夹上两块控肉、鸡蛋和酸菜，美味的一顿饭就好啦！
7. When the meat is cooking, prepare the pickle mustard. Soak the pickled mustard for 10-15 minutes, drained and cut into 1 cm pieces.
8. Take some oil on the surface of Kong Bah pot and use it to stir fry sliced ginger and dried chili, add the pickled mustard and cook for 5 minutes, add some broth and oil again from the Kong Bah, add 1 tsp of salt in between to balance the sourness of the pickle.
9. Server the Kong Bah with steamed rice, an egg and some pickled mustard.
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