港式豬油渣麵配自制辣菜脯｜Hong Kong-Style Crispy Pork Lard Noodles，

港式豬油渣麵｜Hong Kong-Style Crispy Pork Lard Noodles 材料 Ingredients｜2人份 3肥7瘦豬腩肉 300克 Pork belly, 30% fat & 70% lean – 300g 冬菇 2–3隻 Dried shiitake mushrooms – 2–3 冬菜 20克 Preserved winter vegetables – 20g 辣菜脯 30克 Spicy preserved radish – 30g 上海麵 2份 Whitenoodles – 2 portions 蔥 2條 Spring onions – 2 清水 700毫升 Water – 700ml 調味 Seasoning 生抽 1湯匙 Light soy sauce – 1 tbsp 老抽 ½茶匙 Dark soy sauce – ½ tsp 糖 ½茶匙 Sugar – ½ tsp 白胡椒粉 少許 White pepper – a pinch 做法 Method 1. 豬腩肉切粒。 Cut the pork belly into small pieces. 2. 冬菇浸軟後切粒；冬菜和辣菜脯洗淨、瀝乾後切碎。 Soak the dried shiitake mushrooms until soft, then dice them. Rinse and finely chop the preserved winter vegetables and spicy preserved radish. 3. 鍋中不用加油，放入豬腩肉，用中小火慢慢煎出豬油，煎至金黃香脆。 Add the pork belly to a dry pan. Cook over medium-low heat until the pork releases its fat and becomes golden and crispy. 4. 撈起部分豬油渣備用，鍋中留下豬油。 Remove some crispy pork lard pieces and set aside, leaving the rendered pork fat in the pan. 5. 加入冬菇、冬菜和辣菜脯炒香，再加入清水及調味料，煮約10分鐘。 Add the shiitake mushrooms, preserved winter vegetables and spicy preserved radish. Stir-fry until fragrant, then add water and seasonings. Simmer for about 10 minutes. 6. 麵條另鍋煮熟，瀝乾後放入碗中。 Cook the noodles separately, drain well and place them in serving bowls. 7. 淋上冬菜辣菜脯湯汁，最後放上香脆豬油渣。 Pour the preserved-vegetable broth over the noodles and top with crispy pork lard pieces.