@100lunchboxes: 鹽麴松阪豬 最近才開始愛上鹽麴， 真是相見恨晚！ 食材（3人份） 松阪豬 250g 醃料 鹽麴 1.5大匙、蒜泥 1大匙、白胡椒粉 ¼小匙 料理步驟 1. 松阪豬擦乾，用叉子在表面均勻戳洞。加入鹽麴、蒜泥與白胡椒抓勻按摩，冷藏醃漬至過夜。 2. 將松阪豬取出，稍微抹掉表面過厚的鹽麴（避免高溫過度焦黑）。 2. 將松阪豬平鋪放入，以 180°C 氣炸15分鐘逼出油脂，中途翻面一次。 3. 將溫度調升至 200°C，續炸 3-5 分鐘，直到表面呈現誘人的金黃微焦色澤。 4. 取出後靜置 3 分鐘鎖住肉汁，再逆紋切薄片。 Ingredients (Serves 3) • 250g pork jowl Marinade • 1.5 tbsp salt koji • 1 tbsp grated garlic • 1/4 tsp white pepper Instructions 1. Pat the pork jowl dry and use a fork to poke small holes evenly across the surface. Add the salt koji, grated garlic, and white pepper, then massage well. Marinate in the refrigerator overnight. 2. Remove the pork from the marinade and lightly wipe off any excess salt koji from the surface to prevent burning during high-heat cooking. 3. Place the pork jowl flat in the air fryer. Cook at 180°C (350°F) for 15 minutes, flipping halfway through to render the fat evenly. 4. Increase the temperature to 200°C (390°F) and continue cooking for another 3–5 minutes, until the surface becomes golden brown with lightly charred edges. 5. Remove from the air fryer and let rest for 3 minutes to retain the juices, then slice thinly against the grain before serving. #氣炸松阪豬 #鹽麴 #懶人料理 #鹽麴松阪豬
