作法
- 厚底鍋中燒熱油，將豬肉丁煎炒8分鐘至上色後取出，再煎香腸與肋排，取出備用。
- 下洋蔥炒8分鐘，加入大蒜與辣椒翻炒60秒，再下孜然與紅椒粉拌炒。
- 所有肉品回鍋，加入瀝乾的黑豆、月桂葉與蓋過食材5公分的水。
- 煮至微滾，加蓋燉煮2.5小時，豆子應軟化、湯汁應變稠。
- 以鹽與胡椒調味，撈出月桂葉，拌入香菜。
- 搭配米飯、橙角與炒青菜上桌——這是東帝汶葡式週日午餐。
Common questions
Can 東帝汶黑豆豬肉燉 be made ahead?
東帝汶黑豆豬肉燉 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 東帝汶黑豆豬肉燉 spicy?
東帝汶黑豆豬肉燉 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 東帝汶黑豆豬肉燉 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 東帝汶黑豆豬肉燉 to make at home?
東帝汶黑豆豬肉燉 sits at intermediate difficulty — total time about 210 minutes. The ingredients are not unusual but the timing requires attention.
Can 東帝汶黑豆豬肉燉 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
東帝汶黑豆豬肉燉是葡萄牙費若達的東帝汶版本，經400年葡萄牙殖民時期的影響演變而來。此菜是天主教東帝汶家庭的週日餐點，搭配米飯與橙子享用。所用豬肉為當地產，各地區有偏愛的香腸變化。
