最後更新於3月 27, 2025

慢烤豬頸肉食譜

由 Aussie Meat
Slow Roast Collar of Pork | Danish Free Range Pork Collar (Shoulder) Rindless Roasts

產品）：

歐盟無激素豬頸肉（肩肉）無皮烤肉（1公斤）

歐盟無激素豬領（肩）無皮烤肉（1公斤）|買9送1

歐盟無激素無皮豬頸肉（2Kg）

準備時間： 20 分鐘烹調時間： 4 小時 10 分鐘份量： 8

原料：

  • 2.5 公斤頸圈或肩肉 豬肉，如果使用肩肉，則將脂肪劃出
  • 鹽和現磨黑胡椒
  • 1 顆紅洋蔥，切成四等分
  • 1 根胡蘿蔔，去皮切碎
  • 1 根芹菜，切碎
  • 2 顆大蒜，切成兩半
  • 幾枝迷迭香
  • 2 顆檸檬，大致切碎
  • 1 湯匙。麵粉
  • 600毫升水或高湯
  • 1 份甜點紅醋栗果凍

指示：

  1. 將烤箱加熱至 220°C (425°F)
  1. 烹飪豬肉：將豬肉放入烤盤中，用鹽和胡椒調味。如果您使用的是豬肩肉，請將其帶皮的一面朝上，然後將一湯匙鹽擦到豬皮上。
  1. 放入熱烤箱中，不蓋蓋子，烤 30 分鐘。然後將熱量降至 170°C (325°F)。用錫箔紙蓋住肉，再烤3小時
  1. 將烤盤從烤箱中取出並除去錫箔。將鍋底的汁舀到肉上，然後將蔬菜、香草和檸檬放在肉塊周圍。讓烤盤不蓋蓋子，然後將其放回烤箱再烤一個小時。
  1. 豬肉煮熟後，將其從烤箱中取出，放在一個大盤子或木板上。蓋上錫箔紙，讓其在製作肉汁時休息。
  1. 製作肉汁：從烤罐中濾出一些脂肪，然後將麵粉攪拌到剩餘的果汁中。用中火加熱並繼續用木勺攪拌。逐漸加入高湯或水並煮沸。煮幾分鐘，然後透過篩子濾入鍋中。
  1. 丟棄在烤盤中與豬肉一起煮熟的蔬菜。將紅醋栗果凍加入過濾後的液體中，煮沸幾分鐘，直到肉汁變稠。

由 Aussie Meat 發布，對於這個美妙的食譜，我們感謝愛爾蘭食品委員會 Bord Bia提供的食譜鏈接https://www.bordbia.ie/recipes/pork-recipes/slow-roast-collar-of-pork/

準備時間：
20分鐘

烹調時間：
3小時30分鐘

總耗時：
3小時50分鐘

供食用：
8人份

材料

  • 2½kgs collar or shoulder Pork, fat scored if using a shoulder
  • Salt and freshly ground black pepper
  • 1 red onion, quartered
  • 1 carrot, peeled and chopped
  • 1 stick celery, chopped
  • 2 bulbs of garlic, cut in half
  • Few sprigs of rosemary
  • 2 lemons roughly chopped
  • 1 tbsp. flour
  • 600mls water or stock
  • 1 dessertsp. redcurrant jelly

製作說明

  1. Heat the oven to 220°C (425°F)
  2. To cook the pork: Place the pork in a roasting tin and season with salt and pepper. If you are using a shoulder of pork place it skin side up and rub a tablespoon salt into the skin.
  3. Place in the hot oven and roast, uncovered, for 30 minutes. Then reduce heat to 170°C (325° F). Cover the meat with tin foil and roast for a further 3 hours
  4. Take the roasting tin out of the oven and remove the tin foil. Spoon the juices from the bottom of the pan over the meat then place the vegetables, herbs and lemons around the joint. Leave the roasting tin uncovered and return it to the oven for another hour.
  5. When the pork is cooked remove it from the oven and place on a large plate or board. Cover with tin foil and allow to rest while you make the gravy.
  6. To make the gravy: Strain off some of the fat from the roasting tin then stir the flour into the remaining juices. Place over medium heat and continue stirring with a wooden spoon. Gradually add in the stock or water and bring to the boil. Simmer for a couple of minutes then strain through a sieve into a saucepan.
  7. Discard the vegetables that were cooked in the roasting tin with the pork. Add the redcurrant jelly to the strained liquid and boil for a couple of minutes until the gravy thickens.
Aussie Meat
Aussie Meat

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.