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韓式料理簡單學！香滷豬軟骨

iCook 愛料理
2025/04/09 | 1分鐘閱讀

香滷豬軟骨

韓式料理很喜歡用豬軟骨的部位來做菜～經過時間的滷煮，口感會很好～喜歡吃軟骨的朋友別錯過了！

食材

  • 豬軟骨, 兩斤
  • 蒜頭, 十顆
  • 月桂葉, 3~4片
  • 調味料
  • 日式醬油（淡口味的醬油即可）, 100ml
  • 紹興酒, 100ml
  • 糖, 兩大匙
  • 醬油膏, 兩大匙
  • 水量, 1500ml

    • 料理步驟image步驟 1：準備食材＊豬軟骨用流動水，清洗一下＊蒜頭去皮整顆image步驟 2：豬軟骨、蒜頭放入鍋中，煎到金黃上色image步驟 3：上色後加入調味料，稍微拌炒一下image步驟 4：食材都裹上醬色，再加入水量，轉小火燒煮＊期間水量太少時，可以補水避免燒焦image步驟 5：煮到醬汁有點收稠！就完成＊豬軟骨要滷的時間至少一個小時以上！這樣口感才會好！＊有壓力鍋可以用壓力鍋，煮約20分鐘即可軟嫩

    若對該食譜有任何疑問，請到原始文章內頁詢問食譜作者喔！

    完整食譜這邊看：韓式料理簡單學！香滷豬軟骨

    台灣最大料理生活平台 iCook 愛料理，給你滿滿料理靈感！立即加入 iCook LINE 官方帳號

    #料理
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    #美食
    #iCook 愛料理
    #豬肉料理
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