這是一道平常吃或是拿來當年菜都很適合的料理，半筋半肉的口感相當特別，這是冰箱第一回使用這款豬肉做料理，口感跟口味都還不錯喔。
🇺🇸 Read in English
This is a dish suitable for an everyday meal or as a special dish for the Lunar New Year. The texture of the half-tendon, half-meat cut is quite unique. This is my first time using this specific type of pork for cooking, and both the texture and the taste are pretty good.
食材介紹：天然健康的天麴豬
天麴豬是由第一名店跟台中外埔的高登牧場開發契作出品，可是吃天然日本酵素跟綠茶長大的豬仔。在 210 天的育成期間，全程人道飼養，不但每天帶到戶外散步運動，還有聽音樂做休閒喔。這樣吃得天然吃得好又快樂長大的豬仔，這個肉質一定比一般飼養法的豬來得好。
天麴豬一樣是宰殺之後分切冷凍包裝，解凍之後發現這個豬肉的色澤特別紅潤，那表示豬仔在生長過程之中相當健康。這部位店家管它叫做半筋半肉，確切的部位是哪個其實我也不清楚，反正先煮就對了。
🇺🇸 Read in English
Tian-Qu Pork is a contracted product developed by Top 1 Store and Gaodeng Pasture in Waipu, Taichung. These pigs are raised on natural Japanese enzymes and green tea. During their 210-day growth period, they are raised humanely, taken outdoors for walks and exercise every day, and even listen to music for relaxation. Pigs that eat naturally, eat well, and grow up happily definitely have better meat quality than conventionally raised pigs.
Tian-Qu Pork is also portioned, frozen, and packaged after slaughter. After thawing, I noticed the pork had a particularly rosy color, indicating the pig was very healthy during its growth. The store calls this cut "half-tendon, half-meat." I'm not exactly sure which part it is, but anyway, let's just cook it first.
準備材料 (Ingredients)
🛒 準備材料
- 天麴豬半筋半肉 (Pork Half-tendon/Half-meat)： 500g
- 紅蘿蔔片 (Sliced Carrot)： 少許
- 西芹 (Celery)： 3 根
- 蒜末 (Minced Garlic)： 2 大匙
- 米酒 (Rice Wine)： 2 大匙
- 蠔油 (Oyster Sauce)： 2 大匙
- 雞粉 (Chicken Bouillon Powder)： 2 小匙
- 糖 (Sugar)： 1 小匙
- 太白粉 (Potato/Corn Starch)： 少許 (勾芡用 / For thickening)
作法步驟 (Instructions)
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食材前處理：將半筋半肉切塊並汆燙備用。
(Cut the pork into chunks and blanch them in boiling water, then set aside.)
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爆香調味：起油鍋先小火爆香蒜末，接著加入糖一起炒。等糖都融化之後倒入蠔油一起爆香。
(Heat a pan with oil, sauté the minced garlic over low heat until fragrant, then add the sugar. Once the sugar has melted, pour in the oyster sauce and sauté together.)
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下肉翻炒與燉煮：接著把剛剛汆燙好的半筋半肉下鍋翻炒均勻，並嗆點酒。接著加入雞粉調味，然後加水淹過食材，蓋上鍋蓋慢慢燒約 30 分鐘。
(Add the blanched pork into the pan, stir-fry evenly, and deglaze with rice wine. Season with chicken bouillon powder, add enough water to cover the ingredients, cover with a lid, and let it simmer slowly for about 30 minutes.)
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準備配菜：燒肉的同時可以利用時間將西芹與胡蘿蔔先汆燙。燙好的蔬菜過冷水洗過冰鎮後，就可以排在盤底備用。
(While the meat is simmering, take the time to blanch the celery and carrots. After blanching, rinse them with cold water to chill, then arrange them at the bottom of the serving plate.)
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大火收汁與勾芡：約莫小火滷 30 分鐘左右，豬肉本身就已經滷透了，接下來就是開大火收汁。最後可以勾點薄芡，這樣肉的視覺會比較亮，當年菜比較好看。如果是平常自己要吃的，則可以省略勾芡的步驟。
(After simmering over low heat for about 30 minutes, the pork should be tender. Turn to high heat to reduce the sauce. Finally, you can add a thin starch slurry to thicken the sauce; this makes the meat look glossy and more presentable for a holiday dish. If it's just for an everyday meal, you can skip the thickening step.)
成果與心得分享 (Conclusion)
最後把燒好的半筋半肉淋在剛剛汆燙好的蔬菜上面，稍加裝飾就是一道又好吃又好看的年菜囉。
🇺🇸 Read in English
Finally, pour the braised half-tendon, half-meat pork over the blanched vegetables. Add a little garnish, and you have a delicious and beautiful dish perfect for the Lunar New Year!
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歡迎大家在這邊留言，如對料理作法有任何問題，我將盡量
為各位做解答!!!