人間美食的豬脚筋或是豬蹄筋是由膠原蛋白和膠原纖維所組成。單睇都知含很高的膠質, 是滋補食材。能强筋活血通經絡及美顏呢！嚴格來說一隻豬得2條較粗的豬蹄筋, 是後腿趾和關節之間的一條。曬乾可成為湯料, 像鹿筋。當然肉檔不只起兩條筋賣, 但一隻豬一定不多!
買豬脚筋並不像牛筋那麼易。它數量不多, 通常被食肆預留。我訂健營豬的, 頭一次訂豬脚筋等了2個月。嘩一聲, 所以之後想吃就落單, 撞下彩數(通常一份筋要從幾隻豬收集)。及後見到沙田街市有1pack pack 急凍脚筋, 可能是進口的。
那麽煮豬脚筋要注意什麼? 怎麼煮才好吃?
脚筋含豐富膠質, 太大滾, 湯汁變得很杰, 好滯口。部份筋之間有肉(好似豬展仔), 會先腍但其他浄筋部份不夠腍, 所以煮法同時間要配合。有些食譜紅燒, 有些煮薑醋, 我吃過火鍋, 煮過車仔麵。愈簡單煮法愈食到脚筋本身的肉香。食譜選用焗爐慢煮, 不擔心筋腍但肉散, 也不用先後時間放入蘿蔔而保持完整。最重要不想湯汁太杰。
材料: 豬脚筋(先出水10分鐘, 剪去脂肪), 白蘿蔔
湯料: 大件薑, 香葉 3片, 八角 3粒, 丁香 5粒, cumin seed 半茶匙, 白胡椒粒 1湯匙, 少許白胡椒碎, 紹興酒 1瓶蓋, 鹽 1茶匙, 冰糖少許, 清雞湯 400ml
Ingredients: pork tendon (remove fat after blanch for 10mins), Radish
Soup: big chunk of ginger, 3 pc of bay leaf, 3pc of star anise, 5 pc of clove, 1/2 teaspoon of cumin seed, 1 tbsp of whole white peppercorn plus a little bit of ground white pepper, 1 bottle cap of Chinese wine, 1 tsp of salt, a bit rock sugar and 400ml chicken stock
落油, 爆香薑, 香葉, 丁香, 八角和原粒孜然( cumin seed), 加入豬脚筋, 炒一炒, 落少許鹽, 白胡椒粉, 之後酒
Add oil, saute ginger, bay leaves, clove, star anise and cumin seed, then the pork tendon. Sprinkle with some salt and ground white pepper, drizzle with a bottle cap of wine at last
加入清雞湯
Add chicken stock
之後白蘿蔔, 白胡椒粒和少許冰糖
Then radish, whole white peppercorn and a dice of rock sugar
預熱焗爐 90度3-3.5小時
Preheat oven, bake at 90 degrees Celsius for 3-3.5 hours
焗爐取出, 隔走浮面的油, 開中火煮2-3分鐘, 落鹽調味
Take out from the oven, skim the fat , boil for 2-3 mins in moderate heat, season with salt
湯很清, 渗着淡淡胡椒香, 微微興(hot), 不辣, 豬脚筋和蘿蔔好吃不在講, 最喜歡那啖湯撈飯。吃完嘴唇黏着...那就是膠原啦！
Tips:
1. 豬脚筋飛完水再冲洗, 才易分辨脂肪和筋。
2. 不想慢煮可用細火炆, 淨筋部份先落, 半小時後才放入有肉部分。
3. 焗爐慢煮只用雞湯, 不用加水, 蘿蔔會出水且原汁原味。
4. 若放上火炆, 蘿蔔易炆腍所以遲一㸃落但水份因此不夠。所以可加多半碗水炆。
5. 原粒胡椒不辛辣, 想辣一㸃, 可磨碎部分。
Tips:
1. It is more easy to cut out the fat from the pork tendon after blanch at the beginning.
2. If cooking on the stove top, cook the plain pork tondon first, add the remaining with meat 1/2 hour later.
3. No need to add extra water for slow cook in the oven as there is radish essence during cooking.
4. Add 1/2 bowl of water with chicken stock if cooking on the stove top as radish should be added a bit later to minimize overcook.
5. For more spicy soup, crush some white peppercorn.
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