作法
- 厚底鍋中小火熱油與冰糖，攪至糖融化呈深琥珀色——約4分鐘。色澤應如濃茶；再深就會變苦。
- 下豬五花丁用力翻炒5分鐘——肉應上色，油脂融入焦糖。台式招牌正在這「細丁」——絞肉做出來的口感太均一。
- 下紅蔥與蒜末炒4分鐘至軟，廚房瀰漫紅蔥油香。
- 倒入紹興酒煮30秒，加淡醬油、黑醬油、五香粉與白胡椒粉，拌勻使肉裹滿。
- 下香菇末與水（或高湯），煮至微滾，加蓋以最小火燉60分鐘。豬肉應極軟，醬汁收為光亮、近乎糖漿狀。
- 最後20分鐘下水煮蛋，蛋會吸色轉為深桃花心木色。滷肉淋在熱飯上，旁邊配半顆滷蛋與一小堆酸菜蘿蔔。隔夜後風味更佳，回溫時用小火即可。
Common questions
Can 滷肉飯 be made ahead?
滷肉飯 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 90 minutes.
Is 滷肉飯 spicy?
滷肉飯 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 滷肉飯 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 滷肉飯 to make at home?
滷肉飯 is approachable for a home cook with basic stove skills — total time about 105 minutes, no special technique required.
Can 滷肉飯 be scaled up or down?
This recipe is written for 4 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
滷肉飯是台灣最常吃的午餐，也是定義台式comfort food的料理。每個家庭的醬—糖—香料比例略有不同；這道菜帶著親密的個人記憶。「切細丁」（而非絞）是用心台式廚師的標記；絞肉做出來太均勻、缺乏層次。台北的滷肉飯店家彼此較勁，金峰魯肉飯與鬍鬚張為箇中代表。這道菜在台灣人心中所佔的位置，幾乎沒有別的料理能取代。
