我不是豬膶的忠實粉絲，但我媽媽則非常喜愛吃豬膶。在家𥚃傳統澳葡菜食譜中也有一個以豬膶為主要食材的菜式。這是一個正宗的傳統澳葡菜，媽媽總是喜歡在一大班aunties來訪時做這個菜和大家分享。媽媽告訴我，豬膶對女士來說是上等佳餚，特別是每月的生理期。黃薑經常被應用在澳葡料理之中 ，這是由於澳葡料理包含了中國、葡萄牙、印度和馬來西亞烹飪的元素。黃薑不等如咖喱料理, 做出來的食物不會是辛辣的感覺。黃薑本身則有很大的藥用價值, 包括抗炎 、也能夠促進心臟的功能。
4人份量
材料
新鮮豬膶 切片 500克
橄欖油 2湯匙
蒜頭切碎 8瓣
乾蔥切碎 4粒
薑切片 50克
月桂葉 2塊
白酒 240毫升
檸檬汁 1湯匙
鹽和胡椒粉 適量
雞湯 80毫升
黃薑粉 2茶匙
做法
將豬膶 一直沖洗，直至沒有血水流出，水變清澈，而豬膶變成略帶深紅色，約10分鐘。
將1湯匙橄欖油倒入長柄煎鍋中以中高火加熱。加入蒜頭、乾蔥、薑片和月桂葉，炒至軟身。加入豬膶 ，煎至兩面金黃色，每邊半分鐘。加入白酒和檸檬汁，灑上適量鹽和胡椒粉調味。
調低至中火。用一個小碗，放入剩餘的1湯匙橄欖油、雞湯和黃薑粉並攪勻。倒入煎鍋，炒熟豬膶。如果豬膶略乾，可加少許水或湯，再輕輕翻炒，直到豬膶煮熟。
Makes 4 servings
Fresh pork liver, sliced 500g
Olive oil 2 tablespoons
Garlic cloves, chopped 8
Shallots, chopped 4
Fresh ginger, sliced 50g
Bay leaves 2
White wine 240ml
Lemon juice 1 tablespoon
Salt and pepper to taste
Chicken broth 80ml
Turmeric powder 2 teaspoons
Put the liver under running tap water to rinse the blood until the water runs clear and the liver turns a slightly dark red brown, about 10 minutes.
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the garlic, shallots, ginger, and bay leaves and sauté until softened. Add the liver slices and cook, turning, until golden brown, 30 seconds on each side. Add the wine and lemon juice and season with salt and pepper.
Reduce the heat to medium. In a small bowl, mix together the remaining 1 tablespoon olive oil, the broth, and turmeric. Add to the skillet and stir fry. If the liver looks dry, add some water or more broth and lightly stir fry until the liver is cooked through.
