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生薑豚肉燒經常在日式餐廳吃到
它的魔力在於那甜甜的、帶少少薑味的汁料
看似煮法很複雜
原來非常簡單
材料：(2人份)
豬肉 (梅頭肉切片)
栗粉 1茶匙
汁料：
日本醬油 3湯匙
清酒 2湯匙
味琳 2湯匙
糖 1/2茶匙
薑蓉 2茶匙
蒜蓉 2茶匙
做法：
1. 豬肉買回來洗淨瀝乾水備用；
2. 把薑和蒜磨蓉；
3. 把(2)加入汁料拌勻；
4. 把一半汁料和栗粉加入豬肉拌勻，醃30mins；
5. 利用醃肉時間，把洋蔥切條；
6. 把鍋燒熱，加少許油，轉中小火，放入豬肉片煎至一邊金黃，反轉另一邊再煎，此時加入洋蔥；待豬肉煎至9成熟時，加入餘下的一半汁料煮1-2mins至醬汁開始稍微收水，便可熄火。
備註：
1. 在外邊吃的豚肉燒，都是用半肥瘦的腩片，但我不喜歡吃肥肉，所以改用了梅頭肉切片；如果用腩片煮，只需煎1-2分鐘，便加入汁料，煮太久會很柴皮；
2. 可加入椰菜絲拌食，風味更佳。