作法
- 於厚重鍋中加熱油。煎五花肉丁8分鐘至深褐色,脂肪逼出。
- 加入洋蔥丁炒6分鐘。加入大蒜與薑,爆香90秒。
- 加入乾紅辣椒(整根或略掰碎),拌炒60秒。
- 加入白蘿蔔塊、孜然、鹽與水。
- 煮至微沸。加蓋燉煮60分鐘——豬肉應軟嫩,白蘿蔔應軟透。
- 打開蓋子,不蓋鍋再煮15分鐘略收乾湯汁。加入蔥與香菜。搭配不丹紅米飯享用。
Common questions
Can 豬肉蘿蔔燉 be made ahead?
豬肉蘿蔔燉 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 90 minutes.
How spicy is 豬肉蘿蔔燉?
As written this recipe is medium-to-hot. Heat levels vary by cook and region in Bhutan; halve the chili or remove the seeds for less heat, or add more at the finishing stage. The spice can be adjusted during cooking.
Is 豬肉蘿蔔燉 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 豬肉蘿蔔燉 to make at home?
豬肉蘿蔔燉 sits at intermediate difficulty — total time about 110 minutes. The ingredients are not unusual but the timing requires attention.
Can 豬肉蘿蔔燉 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
豬肉蘿蔔燉為不丹豬肉燉品——以大量乾辣椒區別於藏式豬肉料理。此菜與不丹山區村莊密不可分,該地豬肉與辣椒豐沛。各家庭有變化,有些加發酵黃豆(里比),有些加青江菜。
