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Pork roast

Ridge section

500g Roast Ridge Pork (Fermented with 2 Shells Shellfish Oil, 1 Teaspoon Seasoning Powder)

50 grams of alley shallots

20 grams of lemongrass

50 grams of cucumber slice

Peppermint leaves 5 grams

Chili Peppers, Jinda Peppers, 10 / 20 Grams, By Preference

Lemon 30 ml

40 ml simmering sugar

40 ml fish sauce

1 teaspoon noir powder

1/12 Edited to

สำหรับคนที่อยากเพิ่มรสชาติให้พล่าหมูย่างของคุณ ลองเพิ่มพริกขี้หนูสวนหยิบมือเล็กๆ เพื่อเพิ่มความเผ็ดร้อน หรือถ้าชอบเผ็ดน้อยก็ใช้พริกจินดาสดที่ให้ความหอมและรสชาติแต่ไม่เผ็ดมาก ผมเคยลองปรับปริมาณพริกในสูตรนี้และพบว่าทำให้เมนูนี้เหมาะกับคนทุกวัยจริงๆ อีกเคล็ดลับคือการเลือกหมูสันคอที่มีส่วนมันเล็กน้อย ทำให้หมูย่างไม่แห้งเกินไป เมื่อนำมาย่างจะได้กลิ่นหอม และเนื้อนุ่มชุ่มฉ่ำด้านใน เมนูนี้ผมมักจะเสิร์ฟพร้อมกับผักสดอย่างแตงกวาฝานและใบสะระแหน่ เพื่อความสดชื่นตัดกับรสเผ็ดจัด นอกจากนั้นสามารถเพิ่มข้าวคั่วหรือผงนัวเล็กน้อย เพื่อเพิ่มมิติของรสชาติที่หลากหลายมากขึ้น โดยรวมแล้ววิธีนี้ช่วยให้พล่าหมูย่างสูตรบ้านๆ กลายเป็นเมนูที่ทั้งอร่อยและน่าทำตามมากขึ้น

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