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

  1. 把一锅清水煮滚，加入猪脚和猪肉炖煮5分钟。
  2. 把煮好的猪肉和猪脚取出，用冷水洗净。
  3. 把猪肉、猪脚、黑香蒜、香料、盐和糖放进汤锅。
  4. 加入足量清水，盖过食材，然后一起煮滚。
  5. 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

  1. Bring water to a boil in a saucepan, add in pork trotters and pork shoulder to boil for 5mins.
  2. Remove pork from saucepan and rinse with cold water.
  3. Add pork, black fragrant garlic, Braising Spices, salt and sugar in a saucepan.
  4. Add just enough water to cover the meat. Bring to a boil.
  5. 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