黑蒜卤猪脚(无酱油)

材料
樱花猪脚1千克,斩件
带皮樱花猪颈肉1千克,斩件
黑香蒜20瓣
糖1大匙
盐1小匙
卤味香料
肉桂2条
八角4个
芫荽籽1小匙
孜然1小匙
甘草1条
大块陈皮2片
花椒1大匙
胡椒1大匙
丁香2个
做法
- 把一锅清水煮滚,加入猪脚和猪肉炖煮5分钟。
- 把煮好的猪肉和猪脚取出,用冷水洗净。
- 把猪肉、猪脚、黑香蒜、香料、盐和糖放进汤锅。
- 加入足量清水,盖过食材,然后一起煮滚。
- 把火转小,加盖焖煮60分钟,期间若水量减少,可以适当添加清水。
Braised Sakura Pork Leg and Shoulder with Black Fragrant Garlic (Soy Sauce Free)
Ingredients
1 kg sakura pork trotters, chop into pieces
1 kg sakura pork shoulder (skin on), chop into pieces
20 cloves black fragrant garlic
1 tbsp sugar
1 tsp salt
Braising Spices
2 cinnamon sticks
4 star anise
1 tsp coriander seeds
1 tsp cumin
1 stick liquorice root
2 pieces large tangerine peel
1 tbsp Sichuan peppercorn
1 tbsp peppercorn
2 clove
Method
- Bring water to a boil in a saucepan, add in pork trotters and pork shoulder to boil for 5mins.
- Remove pork from saucepan and rinse with cold water.
- Add pork, black fragrant garlic, Braising Spices, salt and sugar in a saucepan.
- Add just enough water to cover the meat. Bring to a boil.
- Lower heat to a simmer, cover with a lid and braise for 60mins. You may top up with more water if the level of liquid falls below meat.
食谱提供
Black Garlic by Lilac
黑蒜怎么吃?当成零食、涂酱,或是入菜,甚至还能做甜品!
上个月刚刚进驻FairPrice的“丁香”牌黑蒜,以精选的上等品质蒜头在控温环境下自然发酵,发酵后的蒜头营养成分含量不减,但少了呛鼻味道,口感软糯而酸甜,滋味更醇厚。
本期分享4道黑蒜食谱,让你了解原来黑蒜还能这么吃,实在是大开眼界!
TEXT 若昕 PHOTOS Black Garlic by Lilac