雖說最近西餐魂回歸,但懶神可是不曾退散的,總想著煮個什麼可以多吃幾餐的那種,這次想要試試擺在口袋清單很久卻一直沒做的手撕豬肉
手撕豬肉做法,要嘛煙燻燒烤十幾個小時,要嘛慢燉三四個鐘頭,懶神沒辦法做這麼耗時的事,所以遲遲沒有動手,這回趁著人稱省時天王的快力鍋在手,趕緊煮~起~來
快力鍋就是壓力鍋啦,婆媽界口耳相傳煮起來很快的那種鍋(婆婆都這樣形容)
買了一斤梅花肉,用香料醃上後,直接在WMF Fusiontec快力鍋裡把豬肉煎上色,接著加入醬汁一起,小火燉煮大約四十分鐘,一鍋到底,有夠方便。
洩完壓,開蓋的那一霎那,肉看起來很完整,有點擔心是不是煮不夠久,結果一夾起來,肉就散開啦,非常軟嫩
煮好的豬肉,可以連醬汁一起分裝冷凍保存,配麵包、義大利麵都好。
所需要的材料如下
手撕豬肉食材
豬梅花肉1斤、洋蔥1顆、大蒜6瓣、白酒15cc、水500cc、柳橙汁約200cc(兩顆香吉士的量)
醃料
匈牙利煙燻紅椒粉2大匙、乾燥奧勒岡3大匙、黑胡椒粉2大匙、鹽2大匙
醬汁
砂糖2大匙、伍斯特醬4大匙、醬油2大匙、番茄醬2大匙、黑胡椒粉2大匙、Tabasco辣醬2大匙
至於怎麼煮就讓我們繼續看下去
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這次三明治我用的麵包是布里歐,表面先烙香上色,再夾手撕豬肉、生菜、醋漬紫高麗,最後淋上醬汁、刨點起司,喔喔喔,好好食,太喜歡了
生菜夾肉吃著健康,但不宜多,會搶戲,醋漬紫高麗建議一定要有,酸酸甜甜的關鍵時刻帶來清脆口感還能去油解膩噢
醋漬紫高麗作法簡單說,紫高麗菜切絲,撒點鹽抓醃,待紫高麗絲變軟後,用白開水洗去鹽分,再加糖、米醋浸漬入味即可。
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— Fusiontec德系工藝 千錘百煉 揮灑美食無極限 —
✨德國製造,零養鍋,全鍋抗生鏽抗吃色抗剝落
✨幾近無毛孔,不易串味,清潔省力
✨陶鋼合一,健康無毒,無過敏元素
✨TransTherm® 通用鍋底 (IH爐也可以)
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