優質豬肉

豬腩肉

豬腩肉即從豬隻肚腩部分取得的肉,而從兩側取得的肉則稱爲小排骨。豬腩肉適合文火慢煮,達至入口即溶的質感。豬腩肉此時已可享用,或切成厚片放入焗爐,焗至外皮香脆。亦可塗上蜂蜜或醬汁,進一步增添味道。

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