荷蘭風車農場有皮豬腩(件)(約400克)
荷蘭風車農場有皮豬腩(件)(約400克)
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- 優選荷蘭風車農場豬源：產自環境優美、監管嚴格的荷蘭優質農場。豬隻於純淨環境下成長，肉色紅潤、脂肪潔白，肉味清香純粹，完全無一般急凍肉類的腥羶味。
- 黃金比例、層次分明：精選五花（豬腩）部位，呈現出肥瘦相間的完美層次。厚實的瘦肉與滑順的油脂相互交織，烹調後能維持極佳的保水度，口感豐盈，既有肉感的嚼勁又有油脂的甘甜。
- 完整帶皮規格：連皮設計是這款豬腩的精華所在。豬皮富含膠原蛋白，經過正確烹調後能轉化為極致的香脆或軟腍口感，是製作港式脆皮燒肉或上海紅燒肉必不可少的關鍵。
- 整件規格自由發揮：以「件（塊）」狀提供，完整保留了肉塊的天然纖維與肉汁。方便您根據不同菜式，自行切成厚方塊、長條或薄片，靈活滿足各種家常及宴客料理。
- 港式脆皮燒肉（強烈推薦）：在豬皮表面刺孔並抹上海鹽與五香粉，置於雪櫃風乾一夜。以焗爐 200°C 烤至豬皮起「砂爆」狀金黃香脆。這款豬腩皮厚適中，能輕鬆做出外酥脆內多汁的星級水準。
- 經典上海紅燒肉：將豬腩切成大方塊，先煎香表面逼出多餘油脂，再以老抽、冰糖、八角慢火炆煮。有皮豬腩在長時間熬煮後，皮層會變得軟滑如啫喱，口感入口即化。
- 日式厚切豚肉叉燒：將整件豬腩捲起綁繩，以醬油、味醂慢燉，冷卻後切片。適中的油脂比例令叉燒質地柔軟而不油膩，是拉麵的最佳拍檔。
- 白醋鬆皮法：在製作脆皮燒肉時，於烤焗前在豬皮表面塗抹少許白醋。醋酸能分解皮層纖維，令燒肉皮更加鬆化酥脆，不會硬梆梆。
- 低溫解凍鎖汁：烹調前 24 小時由急凍轉放至 0-4°C 冰箱解凍，能避免血水流失，保持肉質原本的彈性與鮮度，令成品更具肉香。
Temperature-Controlled Delivery
Efficient and Effortless
Cost-effective
Curated for Excellence
Direct Supply of Curated Hong Kong Ingredients | G2 Professional Supplier Guide
G2 rigorously selects premium Hong Kong ingredient manufacturers to achieve direct sales from the source. We streamline the traditional supply chain by eliminating intermediary markups, ensuring you receive quality-assured ingredients at the best value. Through live-streamed sessions, we provide a transparent procurement experience, serving as your trusted online partner for ingredient sourcing.
SF Hong Kong provides professional cold chain logistics with end-to-end temperature-controlled delivery.
G2 fully utilizes SF Hong Kong's professional cold chain delivery service. We provide temperature-controlled transportation for all fresh and chilled goods, ensuring that ingredients maintain consistent quality from warehouse departure until they reach your hands, perfectly preserving every ounce of freshness and nutritional value.
