產品）：
無激素西班牙杜洛克豬頸肉（肩肉）無皮烤肉（1 公斤）
準備：
準備時間： 120分鐘
烹飪時間： 120 分鐘
份量： 6-8
原料：
- 2kg/4lb 8oz 豬肩肉或豬頸肉
- 50 毫升/2 液量盎司植物油或菜籽油
- Little Gem 生菜葉，洗淨瀝乾，即可食用
- 辣涼拌捲心菜，服務
- 3 湯匙 新鮮香菜 裝飾（可選）
對於馬薩拉醃料
- 1 湯匙碎肉桂或肉桂皮
- 15 丁香
- 2個大干紅辣椒
- 5 厘米/2 英寸新鮮生薑根，切碎
- 4 瓣大蒜
- 2 個小紅洋蔥，粗碎
- 1 條青辣椒
- ½ 茶匙 薑黃粉
- 2.5 湯匙羅望子醬
- 100ml/3½fl oz 蘋果醋
- 1½ 茶匙 紅糖
- 25ml/1fl oz 葵花籽油或菜籽油
- 1½ 茶匙 鹽
指示：
首先製作馬薩拉醃料。用杵和研缽將肉桂（或肉桂皮）和丁香粗略地壓碎。在乾燥的煎鍋中用小火輕輕烘烤這種混合物，直到平底鍋散發出辛辣的香味。將紅辣椒撕成碎片，放入鍋中。繼續將混合物乾炒一會兒，但不要燒焦。放在一邊冷卻。
將冷卻的香料混合物放入攪拌機中。添加所有剩餘的馬薩拉成分並將混合物混合成相對精細的糊狀物。如果你喜歡，可以品嚐並調整調味料。
將馬薩拉抹在豬肉上，然後將肉放入盤中，使其緊貼。把剩下的馬薩拉放在一邊。把肉蓋上，放在冰箱裡，如果可能的話，放置幾個小時。
將烤箱預熱至 180C/350F/煤氣 4. 將油倒入烤盤中，並在爐灶上用中火加熱。從醃製的豬肉上刮掉多餘的馬薩拉，將豬肉放入烤盤中，四面都烤焦。轉移到烤箱中煮 30 分鐘。
將烤箱熱量降至最低。 （你現在可以在豬肉上倒幾湯匙醃料來增加味道。任何剩下的醃料都可以放在一邊用來做另一道菜。）用鋁箔紙把豬肉蓋緊，塞進去，這樣豬肉在罐子裡蒸肉在煮熟時會脫落。如果使用滾動關節，則再煮 3–3.5 小時，儘管可能需要長達 5 小時。如果使用較小的塊或單獨的排骨，請相應地調整您的烹飪時間。
將豬肉從烤箱中取出，用兩把叉子切碎。
服務時，將一些豬肉放在生菜葉上。上面放一些涼拌捲心菜和/或一些香菜。
由 Aussie Meat 發布，對於這個絕妙的食譜，我們感謝 The Incredible Spice Men & BBC 的 Cyrus Todiwala 提供的食譜，鏈接是https://www.bbc.co.uk/food/recipes/pulled_pork_with_66521
如何準備果阿拉豬肉？
準備時間：
2小時
烹調時間：
2小時
總耗時：
4小時
供食用：
8人份
材料：
- 2kg/4lb 8oz rolled pork shoulder or collar
- 50ml/2fl oz vegetable or rapeseed oil
- Little Gem lettuce leaves, cleaned and well drained, to serve
- spicy coleslaw, to serve
- 3 tbsp fresh coriander, to garnish (optional)
For the masala marinade
- 1 tbsp broken pieces cinnamon or cassia bark
- 15 cloves
- 2 large dried red chillies
- 5cm/2in piece fresh root ginger, roughly chopped
- 4 garlic cloves
- 2 small red onions, coarsely chopped
- 1 green chilli
- ½ tsp ground turmeric
- 2½ tbsp tamarind paste
- 100ml/3½fl oz cider vinegar
- 1½ tsp brown sugar
- 25ml/1fl oz sunflower or rapeseed oil
- 1½ tsp salt
製作說明：
- First make the masala marinade. With a pestle and mortar, coarsely crush together the cinnamon (or cassia bark) and cloves. Gently toast this mixture in a dry frying pan over a low heat until a spicy fragrance emanates from the pan. Tear the red chillies into pieces and add to the pan. Continue to dry-fry the mixture for a short while but do not burn. Set aside to cool.
- Put the cooled spice mixture in a blender. Add all of the remaining masala ingredients and blend the mixture to a relatively fine paste. Taste and adjust seasoning if you like.
- Rub the masala all over the pork, and place the meat in a dish in which it fits snugly. Set aside any remaining masala. Cover the meat and set aside in the refrigerator, if possible for a few hours.
- Preheat the oven to 180C/350F/Gas 4. Pour the oil into a roasting tin and heat on the hob over a medium heat. Scrape any excess masala from the marinated pork, place the pork in the roasting tin and brown well on all sides. Transfer to the oven and cook for 30 minutes.
- Reduce the oven heat to minimum. (You can now pour a few tablespoons of marinade over the pork for extra flavour. Any leftover marinade can be set aside to use for another dish.) Cover the pork tightly with aluminium foil, well tucked in so that the pork steams in the tin and the meat literally falls off when cooked. Cook for a further 3–3½ hours if using a rolled joint, although it may take as long as 5 hours. If using smaller pieces or individual chops, adjust your cooking time accordingly.
- Remove the pork from the oven and shred using two forks.
- To serve, put some pork on top of a lettuce leaf. Top with some coleslaw and/or some coriander.
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作者
Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.