豉汁蒸肉

豉汁排骨是我們去吃港式飲茶時一道很普片的小點，既然這個肉有肥有瘦，心想就拿豉汁排骨的做法來試試看！

過去因為烹調器具的關係，冰箱比較少用蒸的方式來料理。家裡整理好後，因為添購了蒸鍋，所以方便不少。這道菜因為用蒸的方式，所以做法相當簡單。只要將材料預先拌好，放入蒸鍋裡蒸個 25 分鐘就完成了。肉汁伴隨著豆豉的香味，是一道既方便又相當下飯的菜唷！

🇺🇸 Read in English

This weekend, De-ma, De-pa, and De-mei all stayed in Taichung to celebrate Father's Day together. Of course, I was the head chef for dinner these past few days. Due to the typhoon, we relied heavily on some ingredients De-ma brought up from Tainan.

I stir-fried some pork with scallions yesterday, and wanted to change the flavor today using this "number one" pork from the market. If you don't pre-order it from the butcher, you can't even buy it! It looks similar to pork belly with its mix of fat and lean meat, but with a finer texture.

I decided to cook it using the classic dim sum "Black Bean Sauce Spare Ribs" method. Since I recently bought a steamer, cooking this way has become much more convenient. It's incredibly easy: just mix the ingredients and steam for 25 minutes. The savory meat juice combined with the aroma of black beans makes it a perfect dish to go with rice!

📋 本文段落導覽

• 1. 準備材料 (Ingredients)
• 2. 作法步驟 (Instructions)
• 3. 成果美味上桌

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準備材料 (Ingredients)

🛒 準備材料

• 豬五花肉 (Skinless Pork Belly)： 去皮約半斤 (亦可以用豬小排代替)
• 蒜末 (Minced Garlic)： 約半碗
• 蔥花 (Chopped Scallions)： 半碗
• 豆豉醬 (Black Bean Sauce)： 4 匙
• 醬油 (Soy Sauce)： 1 大匙
• 紅糖 (Brown Sugar)： 4 匙
• 米酒 (Rice Wine)： 1 大匙

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作法步驟 (Instructions)

• 切片備用：將豬肉切片備用。
• 均勻醃製：將所有材料連同豬肉充分拌勻。
• 入鍋蒸煮：接著放在調理鋼碗入蒸鍋以「大火蒸 25 分鐘」，期間須打開鍋蓋用筷子將豬肉稍微翻動數次，使導熱較均勻，避免熟度不均。
• 倒扣上桌：將蒸好後的肉倒扣於碗裡，灑上點新鮮蔥花，即可上桌。

🇺🇸 Read in English: Instructions

1. Slice: Slice the pork belly and set aside.
2. Marinate: Mix all the seasonings (minced garlic, scallions, black bean sauce, soy sauce, brown sugar, rice wine) thoroughly with the sliced pork.
3. Steam: Place the mixture into a stainless steel bowl and steam over high heat for 25 minutes. Open the lid occasionally and stir gently with chopsticks to ensure even cooking.
4. Serve: Invert the steamed pork onto a serving plate, sprinkle with some fresh chopped scallions, and it's ready to serve!

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成果美味上桌

這道菜的精華在於豬肉本身的油脂與豆豉醬、蒜末在蒸煮過程中完美融合，底下的湯汁千萬不要倒掉，拿來拌飯絕對會讓人忍不住多吃兩碗！大家下次如果買了五花肉或排骨，不妨也試試這道簡單又道地的港式風味吧！

🇺🇸 Read in English: Tasting Notes

The essence of this dish lies in the perfect fusion of the pork's natural fats with the black bean sauce and minced garlic during the steaming process. Whatever you do, don't throw away the broth at the bottom! Mixing it with rice will definitely make you want to eat two more bowls!

Next time you buy pork belly or spare ribs, why not try this simple and authentic Hong Kong-style dish!

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