梅菜扣肉 Braised Pork with Preserved Vegetable

梅菜扣肉是我老公很喜愛的一道菜，但它實在太花心機和時間去煮，從煮肉，炸油，成蒸二個多小時，由始至終要大半日的時間。。。想到都怕怕。

老公這次在香港的潮客酒家食過後，可說是念念不忘，無辨法，半天就半天，在星期天復活節看到他食得很開心時，都忘記了流半天汗的辛苦了！

This braised pork dish has always been one of hubby's favorite. But because it takes so much time and effort to cook it that I have never tried making it myself. This trip to HK, we ate one of the best version of it at a Teochew restaurant that my cousin brought us to. Inspired by that, I told myself that I must try it myself after I return.

Made two portions of it and it sure took one whole day of work because of the boiling, deep frying and then steaming process. But by the look on my hubby's face when he tried it, guess it was worth all the effort!