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客家鹹豬肉是早期客家人用鹽來保存豬肉所做出來的一種好吃的料理。現在有冰箱可以協助冰豬肉，所以我這裡沒有醃得非常鹹，大家可以按照個人口味調整鹹淡。這裡要跟大家分享的料理方式是炒蒜苗鹹豬肉，這也是臺灣很常見的客家鹹豬肉料理方式，很香、很下飯。（文末附影片）
如果不想炒蒜苗，第二種料理方式是把鹹豬肉用兩百度大約烤二十分鐘，要記得在烤到一半的時候翻面。第三種料理方式，可以用電鍋加一杯水蒸熟，用小火將兩面煎成金黃色後，再切一片一片配白醋與薑絲一起吃。如果用蒸或烤的料理方式，也可以把五花肉換成松坂肉，吃起來會有不一樣風味。吃剩的鹹豬肉可以拿來做披薩、沙拉、義大利麵的配料，或者拿來炒青菜，每樣都很好吃哦。
Hakka salted pork is a delicious dish which dates back to the olden days when Hakka people preserved pork with salt. Now that we have fridges to help preserve the pork, the pork I made here is not as salty as before, but the seasoning can be adjusted as desired. The cooking method I demonstrate here is to stir-fry the pork with green garlic, which is a very common way to cook Hakka salted pork in Taiwan and is really delicious to go with steamed rice. (Watch the video tutorial at the end.)
If you don't like stir-fry, the alternative cooking method is to bake the salted pork at 200℃ for about 20 minutes. Remember to flip the pork halfway. Another alternative method is to steam the salted pork in a Taiwanese rice cooker with a cup of water (about 180ml) in the outside pot. Pan-fry both sides of the pork until they become golden-brown. Then slice the pork and eat them with white vinegar and shredded ginger. If you intend to steam or bake the salted pork, the pork belly can be replaced with pork neck, which has a different delicious flavour. The leftover salted pork can also be used as an incredible ingredient for pizza, salad, pasta, or vegetable stir-fry.
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| 製作鹹豬肉的食材一覽。圖片來源：cooking23s.blogspot.com |
(1)
把切碎的蒜頭、黑胡椒粉、五香粉、甘草粉、花椒粉、細砂糖、臺式醬油充分混合拌勻，備用。
Mix well the finely chopped garlic, ground black pepper, five-spice powder, licorice powder, Sichuan pepper powder, castor sugar, and Taiwanese soya sauce. Set aside the marinade.
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| 拌勻後的醃料。圖片來源：cooking23s.blogspot.com |
(2)
用約三十公克的米酒把五花肉洗一洗，用廚房紙巾擦乾。
Wash the pork bell with about 30g of rice wine. Wipe the pork belly with a piece of kitchen paper.
(3)
把肉用小刀或叉子插一插，把鹽抹遍整塊肉。
Prick the pork all over with a small knife or fork. Spread the salt all over the pork and rub the pork thoroughly.
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| 用小刀在五花肉上插一些小洞。圖片來源：cooking23s.blogspot.com |
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| 抹鹽巴。圖片來源：cooking23s.blogspot.com |
把醃料抹遍整個五花肉，仔細搓揉後，置入保鮮盒密封冷藏三天。
Spread the marinade all over the pork and rub thoroughly. Leave the pork in a food container in a fridge for 3 days.
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| 抹好醃料後的樣子。圖片來源：cooking23s.blogspot.com |
(5)
把蒜苗與青蔥切段，把蒜白、蔥白與蒜綠、蔥綠分開放。洋蔥切粗絲，辣椒切三片。把醃好的鹹豬肉切片。
Chop the green garlic, spring onion, onion, and chilli pepper. Separate the white parts of the green garlic and spring onion from the green parts of the green garlic and spring onion. Slice the marinated pork belly.
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| 把鹹豬肉切片。圖片來源：cooking23s.blogspot.com |
(6)
把鹹豬肉放入炒鍋，開中火，把肉片的兩面煸香至金黃色後，加入切好的洋蔥、蒜白與蔥白，繼續拌炒。
Leave the pork in a frying pan over medium heat and stir-fry it. After the pork has turned golden-brown, add the chopped onion and the white parts of the green garlic and spring onion. Keep stir-frying.
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| 豬肉加熱後會出油，不用另外倒油，但要小心別燒焦，並隨時調整火侯。圖片來源：cooking23s.blogspot.com |
(7)
當蒜白與蔥白炒軟後，加入蒜綠、蔥綠、辣椒，繼續拌炒幾秒後，加入清水，再繼續拌炒約一分鐘後起鍋。
After the vegetables have been stir-fried and softened, add the chopped chilli pepper and the green parts of the green garlic and spring onion. After keep stir-frying for a few seconds, add the water. It will be ready to serve after keep stir-frying for another 1 minute or so.
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| 炒好後的蒜苗鹹豬肉。圖片來源：cooking23s.blogspot.com |
旁白配樂版影片 Video Tutorial With Talking & Music:
原音重現版影片 Video Without Talking or Music (ASMR):
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(1)
如果是第一次做，最好先用我這裡原來的材料與方法來做，較容易成功，等成功幾次後再依自己喜好調整食譜內容。
If you are making it for the first time, it's best to follow my original recipe here and only adjust the recipe after you are experienced.
(2)
也可以把黑胡椒粒用小火稍微炒香，用機器打碎再使用，但是用現成的黑胡椒粉來做就很好吃了，也較方便。
You can also stir-fry black pepper over low heat and grind it instead. But the ready-made black pepper powder is already tasty enough and very convenient.
(3)
醃之前，先把豬肉用小刀或叉子插一插，鹹味較會進去。每個地方要搓到調味料，揉久一點會比較好吃。
Prick the pork all over with a small knife or fork to help it marinate better. Rub the seasoning all over the pork. The longer you rub it, the tastier it will be.
(4)
如果有抽空氣的機器，把肉放入真空袋，醃的時間可以縮短一點。
If you have a vacuum packing machine, you can keep the pork in an airtight bag to shorten the marinating period.
(5)
醃好後可以冷藏保存三天，或冷凍保存三個月，但要先醃好再冷凍，不然會不夠入味。
After being marinated, the pork can be preserved for 3 days in a fridge or 3 months in a freezer. Remember to keep it in a freezer only after it has finished its marinating period, otherwise it won't be tasty enough.
(6)
炒鹹豬肉的配料可以按照個人喜好調整。
The other stir-fry ingredients can be adjusted according to personal preference.
(7)
最好直接用生的鹹豬肉切一片一片去炒，吃起來會較嫩，不需要先蒸過再炒。
The texture will be tender if you slice the raw salted pork and stir-fry them directly without steaming them beforehand.
(8)
炒的時候，要自己視情況斟酌調整大小火，以儘量不燒焦為原則。
To avoid it getting charred, the heating level should be adjusted when necessary.
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