做法
- 厚底锅烧热油,把猪肉块煎8分钟至上色,盛出;再把香肠与肋排煎香,盛出。
- 下洋葱炒8分钟,加入大蒜与辣椒翻炒60秒,再加孜然粉与红椒粉炒匀。
- 把所有肉类回锅,加入沥干的黑豆、月桂叶,倒入清水,没过食材5厘米。
- 煮沸后转小火,加盖慢炖2.5小时——豆子应软烂,汤汁变稠。
- 用盐与黑胡椒粉调味,捞出月桂叶,撒入香菜拌匀。
- 搭配米饭、橙瓣与炒青菜上桌——正是东帝汶葡式风格的周日午餐。
Common questions
Can 东帝汶黑豆炖猪肉 be made ahead?
东帝汶黑豆炖猪肉 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 180 minutes.
Is 东帝汶黑豆炖猪肉 spicy?
东帝汶黑豆炖猪肉 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 东帝汶黑豆炖猪肉 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 东帝汶黑豆炖猪肉 to make at home?
东帝汶黑豆炖猪肉 sits at intermediate difficulty — total time about 210 minutes. The ingredients are not unusual but the timing requires attention.
Can 东帝汶黑豆炖猪肉 be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
东帝汶黑豆炖猪肉是这个国家版本的葡萄牙feijoada——经400年葡萄牙殖民影响后改良而成。这道菜是东帝汶天主教家庭的周日聚餐,搭配米饭与橙子食用。汤中使用本地东帝汶猪肉;各地区都有偏爱的香肠款式。
