Roast Pig Neck Waterfall
Menu Roast Pig Neck Waterfall
🥩 raw materials
Pig neck 300-400 grams
1 tablespoon soy sauce
1 tablespoon seasoning sauce
Beep sugar (or granulated sugar) 1 teaspoon
Crushed black pepper. A little.
1-2 tablespoons roasted rice
1-2 teaspoons cayenne pepper (adjusted according to spiciness)
2 tablespoons fish sauce
2 tablespoons lemon juice
Alley shallots 2-3 heads
Scallion + parsley alley as you like
Peppermint leaves for sprinkles
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🔥 How to do
1. Marinate the pig's neck
Wash the pig's throat thoroughly. Liner it dry.
Marinate with soy sauce, seasoning sauce, beep sugar and pepper. Leave for 30 minutes - 1 hour.
2. Roast a pig's neck
Roasting with a charcoal stove is the most fragrant, but if not, oil-free frying pan / fryer can be used instead.
Grill until cooked, fragrant and slightly charred and cut into pieces.
3. Make a waterfall
Put the sliced pork neck into the mixing bowl.
Add fish sauce, lemon juice, cayenne pepper, roasted rice, gently mingled.
Put on the alley shallots, onion, parsley, mingle again.
4. Serving
Scoop on the plate. Sprinkle the peppermint leaves.
Eat paired with sticky rice and fresh vegetables such as cabbage, cucumber, lentils.
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👉 Tip:
If you like the taste, add a lot of cayenne pepper and roasted rice so you can smell it and spice it. 🔥
If wanting the pig's neck to not be too oily, choose where it is inserted, will be soft but not greasy
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