Ming Gu Wo Hong Bak Braised Pork

Post by Chiefeater Steven C T Tea

再次回到仁嘉隆幸福村，走进天灵道堂里的这家福建封肉档，心里竟然有种熟悉感。这次不是老板娘，而是老板亲自出面招待，热情又亲切。他笑着对我说：“最重要是你喜欢我家封肉的味道。”
When I returned to Jenjarom, I walked into Ming Gu Wo Hong Bak and I felt a sense of familiarity. This time, it was not the boss’s wife, but the boss himself who came out to entertain me, warm and friendly. He smiled and said to me: “The most important thing is that you like the taste of my braised pork.”

这次特别尝试了他家一道隐藏版菜单：酸辣封肉。封肉加入了老醋和小辣椒，酸香中带点微辣，开胃又不抢戏，依然保持肉质软糯、胶质满满的特色。这种创意做法，是在传统里加入一点个性，非常适合喜欢酸醋风味的你们。
This time I especially tried a hidden version of his menu: sour and spicy Fengrou. Fengrou added old vinegar and chili peppers, sour and fragrant with a little spiciness, appetizing but not stealing the show, still maintaining the characteristics of soft and glutinous meat and full of gelatin. This creative method is to add a little personality to tradition, which is very suitable for you who like sour vinegar flavor.

老板还偷偷塞我一碗古早味肉骨茶，一喝，香菇味扑鼻，汤头温润甘甜，不是浓黑胡椒型，而是带着中药香和小时候回忆的那种老滋味。
The boss also secretly stuffed me a bowl of old-fashioned Bak Kut Teh. When I drank it, the mushroom smell was fragrant, and the soup was warm and sweet. It was not a strong black pepper type, but with the fragrance of Chinese medicine and the old taste of childhood memories.

当然，经典的福建封肉拼盘还是少不了：有我最喜欢的猪脚扎、脚弯、肥肠、鸡爪、猪筋——通通慢火焖到入口即化。那浓到发亮的卤汁，一勺淋在炸葱饭上，香气瞬间爆发，叫人欲罢不能。
Of course, the classic Fujian Fengrou platter is indispensable: there are my favorite pig’s trotters, leg bends, pig intestines, chicken feet, and pig tendons – all slowly stewed until they melt in your mouth. The thick and shiny marinade, a spoonful of it poured on the fried shallot rice, bursts with fragrance instantly, making people unable to stop.

老板坚持保留最传统的焖煮方式，不靠捷径，不用调味粉，用的只有时间与经验。这碗封肉饭，看似平凡，却藏着老味道的深度。对我来说，这不是打卡，而是一种再见熟悉味道的满足。
The boss insists on retaining the most traditional stewing method, without shortcuts, without seasoning powder, only time and experience. This bowl of Fengrou rice, although seemingly ordinary, hides the depth of the old taste. For me, this is not a check-in, but a satisfaction of seeing the familiar taste again.

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