美食二三事　Cooking23s

客家鹹豬肉是早期客家人用鹽來保存豬肉所做出來的一種好吃的料理。現在有冰箱可以協助冰豬肉，所以我這裡沒有醃得非常鹹，大家可以按照個人口味調整鹹淡。這裡要跟大家分享的料理方式是炒蒜苗鹹豬肉，這也是臺灣很常見的客家鹹豬肉料理方式，很香、很下飯。（文末附影片） 如果不想炒蒜苗，第二種料理方式是把鹹豬肉用兩百度大約烤二十分鐘，要記得在烤到一半的時候翻面。第三種料理方式，可以用電鍋加一杯水蒸熟，用小火將兩面煎成金黃色後，再切一片一片配白醋與薑絲一起吃。如果用蒸或烤的料理方式，也可以把五花肉換成松坂肉，吃起來會有不一樣風味。吃剩的鹹豬肉可以拿來做披薩、沙拉、義大利麵的配料，或者拿來炒青菜，每樣都很好吃哦。 Hakka salted pork is a delicious dish which dates back to the olden days when Hakka people preserved pork with salt. Now that we have fridges to help preserve the pork, the pork I made here is not as salty as before, but the seasoning can be adjusted as desired. The cooking method I demonstrate here is to stir-fry the pork with green garlic, which is a very common way to cook Hakka salted pork in Taiwan and is really delicious to go with steamed rice. (Watch the video tutorial at the end.) If you don't like stir-fry, the alternative cooking method is to bake the salted pork at 200℃ for about 20 minutes. Remember to flip the pork halfway. Another alternative method is to steam the salted