今天忙忙忙外送,到煮dinner前才發現唔就得左買肉類,好彩家中冰箱常備黑毛豬豬鞍,在冰箱中取出兩件,放份鑄鐵鍋解凍,半預時就攪掂。然後又打開廚櫃,看看用甚麼來煮,取出了檸檬葉粉、乾莞茜碎和蜜糖。再到雪櫃拎埋honey mustard同牛油,在腦中諗下是咩味道,左想右想,應該不錯,就亂咁來整個西泰fushion烤豬鞍啦!
用較低爐溫來焗,非常juicy呀!
![](https://daphnema.kitchen/wp-content/uploads/2020/03/img_5816-scaled.jpg)
材料:黑毛豬豬鞍2件、牛油約5g、蜜糖少許
醃料:honey mustard 1茶匙、椰糖1/3茶匙、檸檬葉粉1/3茶匙、魚露少許、鹽少許
![](file:///var/mobile/Containers/Data/Application/C6ED6993-FE3D-4735-8151-5C57A4F2A5F4/Library/Caches/Media/thumbnail-p5276-2436x2436.jpeg)
步驟
1.黑毛豬鞍解凍後洗淨,抺乾後以醃料醃最少30分鐘
![](https://daphnema.kitchen/wp-content/uploads/2020/03/img_5823-scaled.jpg)
- 預熱焗爐150度
- 在grill pan中溶掉牛油,放豬鞍煎香,每邊約2分鐘
- 把豬鞍放入已預熱的焗爐中烤7分鐘,反轉再烤7分鐘,掃上蜜糖再烤1分鐘即可,吃時伴以honey mustard ,有效消除肥膩感,為豬鞍味道加添層次!
![](https://daphnema.kitchen/wp-content/uploads/2020/03/img_5825-1-854x1024.jpg)