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  1. 蔥鹽檸檬豬五花
    Lemon Pork Belly with Salted Green Onion Sauce

    料理手札
    豬五花油煎至表面金黃後，建議倒入少許的熱水(每面2湯匙)悶至熟透，同時使口感更軟嫩。

    蔥鹽醬的植物油以小火加熱至些微冒煙即可，建議勿過度加熱，造成蔥鹽醬產生苦味。
    ——
    蔥鹽檸檬豬五花

    食材
    豬五花-500g、檸檬汁-3湯匙、鹽-½茶匙

    蔥鹽醬
    蔥花-30g、植物料理油-3湯匙、鹽-¼茶匙、白胡椒粉-¼茶匙

    步驟
    (1) 將豬五花去皮，並以叉子於表面戳上數個小洞，再均勻塗抹鹽及檸檬汁後備用。

    (2) 將蔥花放入小碗中備用。將植物料理油以小火加熱至些微冒煙，趁熱淋上蔥花，再放入鹽及白胡椒粉拌勻即可。

    (3) 中小火熱鍋，放入1湯匙的食用油，放入豬五花油煎至表面金黃。

    (4) 轉小火，倒入2湯匙的熱水，迅速蓋上鍋蓋悶2分鐘。打開鍋蓋，將豬五花翻面，再倒入2湯匙的熱水，迅速蓋上鍋蓋悶2分鐘。

    (5) 將豬五花放置砧板上靜置5分鐘，使肉汁被完整吸收後，切成小片並放置餐盤上，再將蔥鹽醬放置豬五花上，料理即完成。
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    Lemon Pork Belly with Salted Green Onion Sauce

    Ingredients
    500g pork belly, 3 Tbsp lemon juice, ½ tsp salt

    Salted Green Onion Sauce
    30g chopped green onion, 3 Tbsp vegetable oil, ¼ tsp salt, ¼ tsp ground white pepper

    Instructions
    (1) Remove the skin from the pork belly, then take a fork and prick some holes in the pork belly. Rub the pork belly with salt and lemon juice.

    (2) Add the chopped green onion in a small bowl. Heat the vegetable oil over low heat until it starts to slightly smoke, then pour the hot oil over chopped green onion. Add salt and ground white pepper, stir well.

    (3) Heat the pan over medium-low heat, pour 1 Tbsp cooking oil. Add the pork belly and pan fry until golden brown.

    (4) Turn to low heat. Pour 2 Tbsp warm water and cover the pan to simmer for 2 minutes. Flip the pork belly, pour 2 Tbsp warm water and cover the pan to simmer for 2 minutes.

    (5) Transfer the pork belly to a cutting board. Let it stand for 5 minutes, cut it into small pieces. Transfer the pork belly on a serving dish, then top with salted green onion sauce. Enjoy!

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