巴西泰式豬頸肉(1磅約2-4塊)
巴西泰式豬頸肉(1磅約2-4塊)
Available in stock (100)
Couldn't load pickup availability
-
精選巴西豬領精華：
嚴選巴西優質豬頸部位（Jowl Meat），此部位肌肉纖維細密，夾雜著豐富的雪花油脂。烹調後質感爽脆，帶有一種獨有的彈性，是公認最鮮美、最嫩滑的部位之一。 -
地道泰式辛香醃漬：
採用泰國進口香料、魚露、椰糖及多種辛香料調配而成的靈魂醃料。鹹、甜、鮮三味交織，微微的南洋辛香徹底滲入肉質底層，去膩增鮮，帶出濃郁的異國情懷。 -
油潤閃亮、份量剛好：
每包約 2-4 塊，厚薄均勻，確保醃料完全入味。豬頸肉豐富的油脂在受熱後會化作迷人的油光，包裹著彈牙的肉質，每一口都是極致的味覺享受。 -
零失敗泰菜體驗：
已預先完成複雜的泰式醃製程序，解凍後無需刷醬、無需調味。無論是快手小炒還是週末燒烤，都能讓你化身泰式主廚，輕鬆端出餐廳水準的料理。
-
氣炸「炭燒」豬頸肉（強烈推薦）：
以 190°C 氣炸約 12-15 分鐘，至表面呈現微焦的「燶邊」。高溫能逼出多餘油脂，令表皮變得香脆焦香，內裡保持爽滑多汁，神還原泰國街頭的炭燒風味。 -
平底鍋香煎法：
用中火慢煎至兩面金黃。由於醃料中含有微量糖分，煎製時會產生美妙的焦糖化效果，令豬頸肉色澤紅潤誘人，肉香撲鼻。 -
泰式沙律/撈蒙：
將煎好的豬頸肉斜切成薄片，配上青木瓜絲、花生碎及酸辣醬汁。豬頸肉的油潤感與沙律的清爽是絕配，是一道非常開胃的夏日料理。
-
斜切薄片術：
切豬頸肉時，記得要「逆紋」斜切薄片。這樣能切斷肌肉纖維，讓口感更加爽脆，同時增大表面積，沾上更多美味的肉汁或蘸醬。 - 特製泰式酸辣醬：
食用時配上由魚露、青檸汁、辣椒碎及芫荽組成的蘸醬。酸辣的醬汁能瞬間激發豬頸肉的油脂香氣，味道層次更上一層樓。
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.
