香煎檸檬松阪豬｜夏日開胃主菜 Lemon-honey Pork Jowl

#美食 #料理 #食譜

料理手札
松阪豬油煎至表面微焦後，可加入少許的熱水(約1湯匙)並蓋上鍋蓋，使肉質悶熟，口感也更加軟嫩。

松阪豬起鍋後，建議先於砧板上靜置5分鐘，使肉汁被完全吸收後，再以逆紋路方向切成薄片。
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食材
松阪豬(豬頸肉)-200g

調味
鹽-½茶匙、黑胡椒-½茶匙、乾燥迷迭香葉-½茶匙、蒜泥-1小瓣、檸檬汁-1湯匙、蜂蜜-1湯匙

步驟
(1) 以叉子穿刺松阪豬表面。將所有調味料於碗中拌勻，放入松阪豬均勻塗抹，再密封冷藏12小時。

(2) 中小火熱鍋，倒入1湯匙的食用油，放入松阪豬油煎至雙面微焦。

(3) 轉小火，倒入1湯匙的熱水，迅速蓋上鍋蓋悶60秒。打開鍋蓋，將松阪豬翻面，倒入1湯匙的熱水，迅速蓋上鍋蓋悶60秒。

(4) 打開鍋蓋，以叉子穿刺松阪豬表面，確認滲出的肉汁無血色即可起鍋。將松阪豬靜置於砧板上5分鐘，使肉汁被完整吸收後，再逆紋路切成薄片即可。
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Ingredients
200g pork jowl

Seasoning
½ tsp salt, ½ tsp black pepper, ½ tsp dried rosemary leaves, 1 grated garlic, 1 Tbsp lemon juice, 1 Tbsp honey

Instructions
(1) Take a fork and prick some holes into the pork jowl. Combine the seasoning in a bowl, then add the pork jowl and rub in well all over. Cover the bowl and let it stand for 12 hours in the fridge.

(2) Heat the pan over medium-low heat, pour 1 Tbsp cooking oil. Add the pork jowl and pan fry the pork jowl has been charred but not burnt.

(3) Turn to low heat, pour 1 Tbsp warm water and cover the pan to simmer for 60 seconds. Lift the pan lid, flip the pork jowl, pour 1 Tbsp warm water and cover the pan to simmer for 60 seconds.

(4) Lift the pan lid, check the juices from the pork is clear with fork, then transfer the pork jowl to a cutting board. Let the pork jowl stand for 5 minutes, then slice the pork jowl against the grain.