21 食谱使用猪肉 — 牛肉面、葱油饼、臭豆腐——大胆的街头小吃和舒适的烹饪。
这些21台湾猪肉食谱平均准备时间约91分钟，每份提供280-680 kcal，29%评级容易足以平日。每个食谱包括精确食材数量、分步说明和完整每份营养。
台湾菜系 — 牛肉面、葱油饼、臭豆腐——大胆的街头小吃和舒适的烹饪。 — 对它接触的每个食材带来自己独特的技法和调味。当台湾厨师使用猪肉时，他们伸向它自己地区芳香、脂肪和签名香料混合，并且这些食谱中最常出现的技法是炖, 煎, 煮沸 和 蒸。
温和、甜蜜的肉，从快速排骨和培根到长煮肩部和肋骨。在这个集合中最常见的是与soy sauce, dark soy sauce, five-spice powder, neutral oil, garlic 和 steamed white rice一起烹饪。这里的菜肴跨越台湾经典在仅仅30分钟准备到更慢、更复杂烹饪酬报放松下午。
读者收藏： Lu Rou Fan — Taiwanese Braised Pork Rice 是这个集合中评分最高菜肴在4.9★来自5,432评分。
Meltingly tender soy-braised pork belly with five-spice, rice wine and crispy shallots over steamed rice — Taiwan's ultimate comfort food and the nation's most beloved bowl.
Thick rice vermicelli in a glossy sweet potato starch sauce with oysters, offal and coriander — Taipei's most iconic night market soup.
Taiwan's beloved braised pork rice — fatty pork belly slow-braised in soy sauce, five-spice, and fried shallots until meltingly tender, spooned over white rice in lacquered glory.
A Taiwanese street food specialty from central Taiwan — a large, translucent starchy dumpling filled with pork, bamboo shoots, and mushrooms, topped with sweet-savory sauce.
Thick, savory Taiwanese night market noodle soup with oysters, offal, and a distinctive sweet potato starch sauce.
Tender, caramelized braised pork belly over white rice with a sticky soy-and-five-spice sauce — Taiwan's ultimate comfort bowl.
Taiwan's ultimate comfort food — meltingly tender minced pork belly braised in soy and five spice, ladled over steamed rice with pickled radish.
Taiwanese braised pork rice — slowly braised fatty pork in soy, rice wine and star anise, served over white rice.
Sticky rice cooked inside bamboo tubes with pork, mushrooms, and chestnuts — a mountain feast.
Crispy-outside, creamy-inside taro dumplings filled with savory meat and served in a light broth.
Pillowy steamed buns folded around slow-braised pork belly, pickled mustard greens, crushed peanuts, and coriander — Taiwan's most photogenic street snack.
Fatty minced pork belly slow-braised in soy sauce, five-spice and shallots, spooned over steamed rice.
Soft steamed folded buns stuffed with braised pork belly, pickled mustard greens, cilantro and crushed peanuts.
Pan-fried or boiled dumplings filled with seasoned ground pork and garlic chives, served with a soy-vinegar dipping sauce.
A small-bowl Tainan specialty of thin noodles in a light shrimp broth, topped with minced pork sauce and a single shrimp.
Silky braised pork belly simmered slowly with napa cabbage in a savory, slightly sweet soy braise, a homestyle winter favorite.
A clear, restorative soup of pork ribs and bitter melon simmered with black beans, valued in Taiwan for its cooling, refreshing quality in hot weather.
Taiwanese-style fried rice with minced pork, five-spice, soy sauce and fried shallots, built on day-old rice for a proper chewy-crisp texture.
Taiwan's iconic lu rou fan — pork belly slow-braised in soy, five-spice and rock sugar until silky, spooned over steamed rice.
Bell peppers stuffed with a Taiwanese-seasoned pork and rice filling flavored with five-spice, soy sauce and rice wine, baked until tender.
A Taiwanese-style baked rice casserole (jiao kao fan), five-spice pork and rice topped with a savory tomato-cream sauce and melted cheese.
寻找粉红红色、坚实的肉质，有少量大理石纹理。腰肉和里脊是精瘦快速；肩部（波士顿对接）和腹部油腻，为慢煮而生。
腌渍使精瘦切割保持多汁。低温慢火油腻切割，使胶原蛋白变丝滑；先烧制以获得风味外壳。
现代猪肉在63°C / 145°F后短时间静置是安全的，中心略微粉红和多汁；肩部和肋骨达到~90°C+以获得易拉能拉出的嫩度。
蛋白质、硫胺和B族维生素的良好来源；选择腰肉切割以保持饱和脂肪较低。
大多数这些21台湾猪肉食谱从开始到完成准备好约91分钟。最快的，Taiwanese Five-Spice Pork Fried Rice，采用约30分钟，而较慢煮菜肴运行至210分钟。
跨越这个集合他们范围从约280至680 kcal每份，平均473 kcal — Bā Wán是最清淡选择在280 kcal。
Lu Rou Fan — Taiwanese Braised Pork Rice是开始一个好地方 — 评级easy和在约105分钟汇聚。29%食谱这里初学者友好。
在这些食谱中，猪肉最常与soy sauce, dark soy sauce, five-spice powder, neutral oil, garlic 和 steamed white rice配对。台湾厨房也依靠它自己地区芳香、脂肪和签名香料混合。
现代猪肉在63°C / 145°F后短时间静置是安全的，中心略微粉红和多汁；肩部和肋骨达到~90°C+以获得易拉能拉出的嫩度。
