材料 Ingredients
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做法﹕
| 1. | 梅頭肉切成0.6cm厚肉片後与香茅醃料仔細拌勻。放進冰箱醃至少2個小時。 |
| 2. | 從冰箱取出醃肉，放置一旁讓肉恢復到室溫。 |
| 3. | 燒熱烤盤後刷上一層油。將肉串放上烤盤用中大火烤炙2分鐘。豬肉刷上一層油後翻面再炙烤到豬肉全熟，大約再2分鐘。 |
| 4. | 食用時佐以飯或米粉，生菜葉，香菜葉，薄荷葉，越式酸甜蘿蔔和越式魚露沾醬。 |
PROCEDURE
| 1. | Cut the pork into 1/4" thick slices. Mix the pork with Lemongrass Marinade and store in the fridge for at least 2 hours. |
| 2. | Let the pork return to room temperature before cook. |
| 3. | Heat the grill pan and brush with a thin layer of oil. Grill pork chicken over medium-high heat for 2 minutes. Brush the pork slices with little oil then turn them over. Continue to cook until the pork is done, approx. another 2 minutes. |
| 4. | Serve the pork with rice or rice noodles, lettuce, cilantro, mint leaves, Vietnamese Daikon and Carrot Pickles and Vietnamese Fish Dipping Sauce. |
最後更新 (Last Update): 07/10/2018
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