松板肉是豬頸肉，含油肉質扎實，餐廳ㄧ班是切斜刀很Ｑ．家庭料理，我們建議是有點燉煮，或是溫控64-68c 再煎，免的咬不動
480分
4人
100+
主要食材
松板黑豬
300
克
三星蔥油
1
大匙
胡椒粒
10
粒
泡菜
適量
1
68 ℃ / 40 分鐘
松阪豬放入Ziploc袋中，把蔥油與胡椒粒也放入，舒肥設定68度 40鐘，完成後 改成第2段保溫。
電鍋
烹煮
2
60℃ / 480 分鐘
第2段保溫，是專門為上班族設計得，Remy 自動有第2 段設定60度99小時，下班時回家後取出。
電鍋
烹煮
3
乾鍋大火，煸香即可．記得切 斜刀．
電鍋
烹煮
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100+