Pork neck is tender and flavorful when cooked as it has the right amount of lean meat, muscle and fats. The beauty of the pork neck is that it retains moisture very well and hence it is great for slow cooking, roasting and grilling.
| 祭品 | 准备时间 |
| 4 人们 | 2 小时 |
| 厨师时间 |
| 30 分钟 |
|
|
| Pork neck is tender and flavorful when cooked as it has the right amount of lean meat, muscle and fats. The beauty of the pork neck is that it retains moisture very well and hence it is great for slow cooking, roasting and grilling.
|
原料
- 1 公斤 猪肉脖子 （1公共五花肉，靠近猪的颈部）
- 3 汤匙 红糖 (3匙红糖）
- 2 汤匙 蚝油 (2匙蠔油）
- 1 汤匙 鱼露 （1匙鱼露)
- 3 汤匙 橄榄油 （3匙橄榄油）
Dipping sauce: Thai Dried Chili sauce (蘸酱:泰式辣椒酱）
- 2 汤匙 葱 切成薄片（3匙葱，切片）
- 3 汤匙 香菜 切碎（3‰，切碎）
- 2 汤匙 干红胡椒片 粗地（3匙干辣椒片）
- 4 汤匙 鱼露 （4匙鱼露)
- 1 青柠汁 （1个酸柑，把汁挤出）
- 2 茶匙 红糖 (2匙红糖）
指示
猪肉脖子（五花肉）
- Cut the pork neck into wide slabs about 1.5 cm thick. Cut 2-3 slits on each piece of the meat to allow the marinade to penetrate deeper. 将五花肉切开成片约1.5 公分厚。
- Marinade: Mix brown sugar, oyster sauce and fish sauce in a big bowl until the brown sugar fully dissolve. 卤汁：在一个大碗里， 将红糖，蚝油和鱼露混合在一起直到红糖融化。
- Combine meat and marinade, pack them in a re-sealable plastic bags and place them in the refrigerator between 2 - 6 hours. 把五花肉腌泡在卤汁，放入保鲜袋。然后，放入冰箱腌制2 - 6 小时。
- Heat olive oil in frying pan at medium low heat. 在一个平底锅里用中低火将橄榄油煮热。
- Cook the meat thoroughly using medium low heat. Raise the heat to char the surface. 用中低火将五花肉煮熟， 然后用中火把外皮煮稍微焦.
- Slice and serve with dipping sauce. 将煮熟的五花肉切片， 即可和蘸酱上菜！
蘸酱（蘸酱：泰式辣椒酱）
- Mix all ingredients together. 将全部的配料混合在一起。
- Adjust the taste with fish sauce, lime juice or sugar. The taste should be predominantly sour and salty. 酱汁的味道主要是酸和咸。可以用鱼露， 酸柑汁和红糖来调整味道。
食谱笔记
提示
- Marinate in re-sealable plastic bags which allows the meat to be evenly coated with the marinade, giving an all-round flavour to the meat.