【琉球風味】沖繩炆豬手 Braised pork knuckle in Okinawa style
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！
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1豬手洗淨，去毛，汆水備用 Rinse, remove hair and blanch pork knuckle.
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2大蔥切段，昆布浸軟切長條打結 Cut green onion into sections. Strips kombu and tie knots.
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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.
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4轉小火加蓋炆2小時 Turn to low heat and braise for 2 hours.
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5將多餘的湯汁盛走，僅保留約200毫升 Leave only 200ml sauce in the pot.
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6下所有材料，繼以慢火炆1小時 Add all other ingredients and braise for 1 hour.
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7完成 Done
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