泰式特級豬頸肉(土豬凍肉)
泰式特級豬頸肉-香港做法
材料：
豬頸肉 210g Pork Neck(Pork Jowl)
椰糖 10g Coconut Sugar
魚露 15g Fish Sauce
蒜頭 6g Garlic
醬汁：
青檸汁 25g Lime Juice
魚露 10g Fish Sauce
椰糖 5g Coconut Sugar
蒜頭 10g Garlic
紅蔥頭 1psc Shallot
指天椒 1pcs Hot Pepper
1.魚露、椰糖、和蒜頭切粒，把醃料放在豬頸肉上攪拌至糖融化，並醃三十分鐘以上。
2.青檸榨汁，再加入魚露、椰糖、蒜蓉和指天椒放進攪拌機攪拌，再把紅蔥頭切粒，加進醬汁裡，備用。
3.把豬頸肉上的蒜蓉刮走，在鍋上加入適量油，用油掃把油平衡抹匀
4.加蓋以小火煎熟豬頸肉 5.稍為把豬頸肉放涼，將豬頸肉切片即成。
Thai BBQ Pork Jowl คอหมูย่าง นำ้จิ้มแจ่ว (Hong Kong style)
Ingredients:
- 210g Pork Neck(Pork Jowl)
- 10g Coconut Sugar
- 15g Fish Sauce
- 6g Garlic
For the sauce:
- 25g Lime Juice
- 10g Fish Sauce
- 5g Coconut Sugar
- 10g Garlic
- 1 Shallot
- 1 Hot Pepper
Instructions:
- Dice the garlic and combine it with the fish sauce and coconut sugar to create a marinade. Rub the marinade into the pork neck until the sugar dissolves. Let it marinate for at least 30 minutes.
- Extract juice from the lime, then combine it with fish sauce, coconut sugar, minced garlic, and hot pepper in a blender. Dice the shallot and add it to the sauce. Set this aside.
- Remove the minced garlic from the pork neck. Add a suitable amount of oil to a pan and spread it evenly.
- Cover and cook the pork neck on low heat until it’s done.
- Let the pork neck cool slightly, then slice it. The dish is ready to serve.
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