I got fatback , salt pork , vienna sausage , ham slices , 我加了五花肉、咸猪肉奥地利香肠、火腿片
2.
Streaky pork with skin and bones attached 鲜带皮猪五花肉一方
3.
Please use the upper part of chump which will be more soft , or the lean part of the rib 选用五花肉上方的子排骨质较嫩，或用肋条中间较瘦的部分，质地较好，里脊边的小排比较硬。
4.
This is " boiled pork " . this is eaten with soy - bean sauce or orange sauce . it will be especially delicious if the meat of wild - pigs is used 这是白切肉，是猪肉切片用水烫过后沾酱油或是桔酱来吃。若是用野山猪的三层肉（五花肉）来做那更是人间一大美味。
5.
Burn the skin of the pork on an open flame , soak in warm water for half an hour , scrape away the burnt skin , drop into boiling water , bring to the boil , simmer till cooked , bone while hot , when cool cut into thin slices , place on a plate 带皮猪五花肉皮朝下用明火把皮烧焦,在温水中泡半个小时取,刮净焦皮,下开水锅中煮开后,用小火煮透,趁热抽去肋骨,晾凉后切薄片装盘。
6.
Burn the skin of the pork on an open flame , soak in warm water for half an hour , scrape away the burnt skin , drop into boiling water , bring to the boil , simmer till cooked , bone while hot , when cool cut into thin slices , place on a plate 带皮猪五花肉皮朝下用明火把皮烧焦,在温水中泡半个小时取,刮净焦皮,下开水锅中煮开后,用小火煮透,趁热抽去肋骨,晾凉后切薄片装盘。
