Roast pig neck

Ingredients

Pork Neck Ridge Meat / Pork Neck 250g

Three gels, 15 grams.

¼ tablespoon seasoning sauce

¼ tablespoon oyster sauce

1 teaspoon soy sauce

12 grams of coconut sugar

¼ teaspoon salt

1 tablespoon oil

20 grams of water

Nam machine

1 cucumber fruit

3-stemmed basil leaves

How to do

1.Use a fork to poke all over the pig neck ridge piece

2.Bring three gels, seasoning sauce, oyster sauce, soy sauce, coconut sugar, salt, vegetable oil, and water. Stir the ingredients to dissolve well. Put the pig's neck ridge in the fermentation, rest for 30 minutes.

3. Grill with a medium, relatively mild fire until cooked throughout the slice. Serve with a dipping sauce, cucumber and basil leaves.

Note

• Three gels use a 3: 2: 1 ratio.

(Coriander root: garlic: pepper)

Dip sauce

Dipping sauce | 140 g / recipe | 1-2 servings / recipe

Ingredients

Wet Tamarind Water 40-60 Grams

15 grams of lemon juice

50 grams of fish sauce

20 grams of sugar

20 grams of water

1 tablespoon cayenne pepper

1-2 teaspoons roasted rice

1 tablespoon alley onion

1 tablespoon parsley

How to do

1. Bring wet tamarind water, fish sauce, granulated sugar, water, put a pot, set the heat mild enough to boil and have a slight thickness. Rest to cool.

2. Add cayenne pepper, roasted rice, lemon juice, mix well.

3. Sprinkle with onion and alley parsley. Arrange a serving with roast pork neck.

# Roast pig neck # Easy way to cook # Pork neck ridge # Delicious food # Easy cooking