預備食材：
五花肉 （約600克）- 切成瘦長條更好（厚度大約半公分）
八角 五顆
米酒 兩大匙
冰糖 兩大匙
生抽 兩大匙
橄欖油 一大匙
清水 10ml
作法：
把水煮滾，用大火川燙五花肉一分鐘
把肉撈起來，用冷水瀝乾，切片（越薄越好）
中火熱鍋，放入八角炒香（免油），接著把五花肉放下去，煎到出油
加入米酒、冰糖、生抽、橄欖油和水，中火3分鐘
大火滾到收汁，中間不停的翻炒，上碟
（切片越薄越好，是因為此菜餚之豬皮較嫩，不容易咬斷，若太大片口感不佳；除非加入更多清水，並燜煮10分鐘，才會把豬皮熬軟，但味道有異，全憑個人喜好。
Honey Pork Belly
Ingredients:
600g pork belly (The best is to get the long and skinny one, approx. ½
cm size)
5 pcs star anise 2 tbsp rice wine
2 tbsp rock sugar
2 tbsp soy sauce
1 tbsp olive oil
10ml water
Method:
Boil a pot of water, add pork belly and boil for 1 minute. Take out
and rinse with cold water. Cut them into pieces.
Rinse star anise, and stir fry them. Place meats in the wok and cook
until the oil comes out. Cook over medium heat about 1 minute, turn over, and
cook for another minute.
Toss rice wine, and add rock sugar, soy sauce, olive oil and water.
Cook for 3 minutes until the gravy is thickened, and it’s ready to serve.
