【琉球風味】沖繩炆豬手 Braised pork knuckle in Okinawa style

Name: 【琉球風味】沖繩炆豬手 Braised pork knuckle in Okinawa style
Yield: 3-4人
Ingredients: 1磅/Lb 豬手粒 Pork knuckle pieces; 1條/pc 大蔥Green onion; 5湯匙/tbsp 豉油 Soy sauce; 5湯匙/tbsp 沖繩泡盛 Okinawa Awamori; 3湯匙/tbsp 味醂 Mirin; 10克/g 冲繩黑糖 Okinawa muscovado sugar; 1片/pcs 昆布（浸軟）Kombu (Soaked)

2023 年 02 月 27 日發佈列印

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沖繩嘅Agu豬一向聞名，當地亦有好多炮製豬肉嘅地道食譜。今次為大家介紹一道沖繩炆豬手，以當地最著名的泡盛酒同黑糖做佐調，將豬手炆到又腍又滑，骨膠原出晒嚟，食咗皮膚都滑啲！

食譜影片

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食材（3-4人） 1小時以上

- 食材
- 豬手粒 Pork knuckle pieces 1磅/Lb
- 大蔥Green onion 1條/pc
- 豉油 Soy sauce 5湯匙/tbsp
- 沖繩泡盛 Okinawa Awamori 5湯匙/tbsp
- 味醂 Mirin 3湯匙/tbsp
- 冲繩黑糖 Okinawa muscovado sugar 10克/g
- 昆布（浸軟）Kombu (Soaked) 1片/pcs

1豬手洗淨，去毛，汆水備用 Rinse, remove hair and blanch pork knuckle.
2大蔥切段，昆布浸軟切長條打結 Cut green onion into sections. Strips kombu and tie knots.
3鍋內放豬腳及大蔥，加水至蓋過豬手，煮至滾起 Add pork knuckle and green onion in a pot. Add water until cover knuckle and bring to a boil.
4轉小火加蓋炆2小時 Turn to low heat and braise for 2 hours.
5將多餘的湯汁盛走，僅保留約200毫升 Leave only 200ml sauce in the pot.
6下所有材料，繼以慢火炆1小時 Add all other ingredients and braise for 1 hour.
7完成 Done