正宗德國鹹豬手
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遊覽德國，除了暢飲啤酒，當然還要一嘗名菜鹹豬手。豬手皮脆肉嫩，鹹香惹味，通常佐以酸椰菜，有助消化，所以吃多了也不用怕油膩，而且豬手大大隻，極之適合與朋友齊齊分享。
名廚檔案
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陳忠健師傅現任職景樂集團旗下King Ludwig Beerhall德國餐廳副總廚，除德國菜外，亦擅長烹調法國、西班牙等地的菜式。他說德國菜味道頗濃，像名菜鹹豬手，只要吃時佐以啤酒和酸菜，即能起中和作用。 |
添加麥啤 香脆提升
正宗德國鹹豬手，皮層脆卜卜，肉質幼滑，雖然外表看來略為乾身，但入口就知道肉汁豐盈。皮層之所以香脆惹味，秘訣是烤焗期間反覆噴上麥啤，因為麥啤糖分高，可令表皮變得金黃焦脆，口感更佳。烹調這道菜式時不可心急，應先用白醋煲水，再以極慢火浸烚豬手約四十五分鐘，因為猛火會令豬皮爆裂，影響賣相。烤前再用啤酒浸十分鐘，入爐後同樣不可貪快使用高溫，否則外熟內生，外皮亦容易燒燶。
烤約四十五分鐘後，鹹香脆卜卜的豬手便大功告成；配以冰凍的德國啤酒和酸菜同吃，更添風味。
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製法
1 清水注煲內，加入白胡椒慢火煮三分鐘至出味。
Pour water into a pot. Add the white pepper and simmer for 3 minutes.
Pour water into a pot. Add the white pepper and simmer for 3 minutes.
2 於滾水加入月桂葉，略滾後調慢火，再煲約十分鐘至出味。
Add bay leaves in boiling water, then simmer for another 10 minutes.
Add bay leaves in boiling water, then simmer for another 10 minutes.
3 放入已解凍鹹豬手，加白醋，水滾後再以慢火烚豬手四十五分鐘。
Stewed the pork knuckle, add the white vinegar, then bring to boil, simmer for 45 minutes.
Stewed the pork knuckle, add the white vinegar, then bring to boil, simmer for 45 minutes.
4 鹹豬手在白醋水內烚至轉淺棕色後，熄火，浸在溫水內十小時。
Simmer the pork knuckle until turns into light brown, turn off the heat, soak for 10 hours.
Simmer the pork knuckle until turns into light brown, turn off the heat, soak for 10 hours.
5 取出鹹豬手，瀝乾。預熱焗爐至攝氏220度。
Remove and drain the pork knuckle from the white vinegar water. Preheat oven to 220℃.
Remove and drain the pork knuckle from the white vinegar water. Preheat oven to 220℃.
6 將一罐麥啤倒進大碗中，加入百里香，拌勻。
Pour 1 can of wheat beer into a big bowl, then add thyme, mix well.
Pour 1 can of wheat beer into a big bowl, then add thyme, mix well.
7 將鹹豬手放入百里香麥啤內，浸約十分鐘。
Add in the pork knuckle, and then soak for 10 minutes.
Add in the pork knuckle, and then soak for 10 minutes.
8 以麥啤浸泡豬手時，可同時為它按摩兩分鐘，再取起，瀝乾。
Message the pork knuckle for 2 minutes when soaking, remove and drain later.
Message the pork knuckle for 2 minutes when soaking, remove and drain later.
9 鹹豬手垂直置焗盤上，放入焗爐，以攝氏220度烤四十五分鐘。
Place the pork knuckle horizontally on a baking tray. Bake to 220℃ oven for 45 minutes.
Place the pork knuckle horizontally on a baking tray. Bake to 220℃ oven for 45 minutes.
10 將一罐麥啤倒入噴壺，每二十分鐘在鹹豬手表面噴射。豬皮烤至金黃香脆，趁熱上桌。
Add I can of wheat beer in a sprinkling can, spray the beer on the pork knuckle surface in every 20 minutes until golden brown, serve hot.
Add I can of wheat beer in a sprinkling can, spray the beer on the pork knuckle surface in every 20 minutes until golden brown, serve hot.
小貼士
● 鹹豬手與白醋加入鍋中，水滾後即調慢火，以免皮層裂開。
● Add pork knuckle and white vinegar in to boiling water, cook slowly after boiled otherwise the skin will split.
● Add pork knuckle and white vinegar in to boiling water, cook slowly after boiled otherwise the skin will split.
