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【阿元真的來了！】招牌家鄉魯肉飯食譜秘訣

魯肉飯，台灣最具代表性的菜式之一，於一碗小小的米飯上，淋上三分肥七分瘦的豬肉與醬汁，豬後腿肉燜煮過後，香嫩可口，濃濃肉汁包裹着粒粒分明的台灣珍珠米，色香味俱全，令人停不了口。

曾入選米芝蓮車胎人美食餐廳的「阿元來了」，傳授這道南部家鄉魯肉飯的食譜，台灣老闆阿元分享：「在台灣，每家每戶做魯肉飯都是一大鍋煮的，每次做，足20碗的份量，除了配米飯外，無論跟青菜、米粉或其他配菜，加一點進去，就是上等的下飯菜。」做好一大份，放雪櫃備用隨時吃。

材料：(20份)
豬後腿肉1,000g
豬油5茶匙
紅葱頭6顆
蒜頭6顆

油葱酥150g
生抽100cc
老抽5cc
胡椒粉3茶匙
八角2顆
冰糖3茶匙
黑糖3茶匙
蜂蜜 1茶匙
五香粉1茶匙
水 2,000cc

做法：
1. 先把豬後腿肉切條狀，汆水備用。

2. 先開中小火，然後加入豬油與紅葱頭片、蒜片炒香。

3. 待蒜頭顏色轉黃，加入豬後腿肉，並逐一加入調味料，轉大火把材料炒均勻。

4. 把炒好的豬肉和2,000cc水放入燉鍋，燉6個小時，或置於壓力鍋中燉1小時即成。

貼士
1. 豬後腿肉切至5cm條狀，燉煮過後會縮至完美3cm。

2. 以冰糖和黑糖調味的比例是1：1，冰糖不死鹹，黑糖香味足，相輔相乘。

阿元來了
觀塘鴻圖道28號地下後座
營業時間：星期一至六：11am-9pm
電話：37059848

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