1·Rinse pork belly, rub skin with dark soya sauce, sear skin until brown.
五花腩原件冲净，用老抽搽抹猪皮，用白镬爆至啡色。
2·A tender braised pork belly stewed in soy sauce is the iconic dish of this region.
以酱油烹制的豚角煮是该地区的特色菜。
3·Local experts believe the price of pork belly in South Korea will continue to soar in a short period of time.
韩国专家表示，韩五花肉价格短期内还将持续走高。
4·South Korea is seeing a spike in the price of pork belly, with 10000 won (RMB52) per kg, Yonhap news agency reported Tuesday.
据韩联社14日报道，韩国五花肉价格最近直线上升，每斤售价突破一万韩元(约52元人民币)。
5·Blanch pork belly in the boiling water, remove and rinse under running cool water, then cut into convenient pieces, keep aside.
把花肉用沸水汆烫过，捞起再用清水冲洗干净，然后切成适宜块状，备用。
6·Mix pork belly slices with "Belacan", shredded ginger, chopped red chillies, water and seasoning, arrange on a heatproof plate.
将花肉片加入巴拉煎、姜丝、红辣椒末、清水及调味料拌匀，排在蒸盘上。
7·Thin-skinned pork belly and fresh, tender spring bamboo shoots are cooked together, tasty and tender, aromatic and glutinous, delicious in flavor and delicate in soup.
此菜选用薄皮五花南肉与鲜嫩春笋同煮，爽嫩香糯、汤鲜味美。
8·Heat up some oil in new pot. Add in dried chilli, Sichuan pepper and stir-fry until fragrant. Add in pork belly, chestnuts, maitake mushroom and Japanese ginkgo. Toss well.
重新加热少许清油，加入干辣椒和花椒炒香，加入五花肉、栗子、舞茸菇和白果一起翻炒均匀。
9·This dish is usually made from pork belly, but last night the guests had a beefsteak instead. The meat is braised in the best soy sauce, and slow cooked to tender perfection.
东坡肉一般取用五花肉为原料，但是昨晚的宾客们吃到的是牛排肉，用最好的酱汁炖煮后，低温慢煮出细腻口感。
10·Even that was short of the average price for pork belly meat in 50 Chinese cities compiled by the National Bureau of Statistics, which had hit a record Rmb32.12 as of the week of April 15.
这还不到中国国家统计局（NBS）汇编的中国50个城市猪五花肉的平均价格——在截至4月15日的那周创下每公斤32.12元人民币的高点。