Thai roast pork neck

This month's dishes are all Thai-style, and today's try is Thai pork. Advantages: fresh and juicy, with sauce, my little friend ate 80%. Shortcomings: The salted lemon leaves are not enough for pickles, the taste is too low for finished products and the Thai character is lacking。

Recipe Recommendations

pork neck 250 grams
sugar appropriate amount
oyster sauce 3 teaspoons
fish sauce appropriate amount
citronella 2 pieces
lime leaves 6 tablets
soy sauce 3 teaspoons
rice pepper appropriate amount
lime appropriate amount

sweet and sour
roast
half an hour
ordinary

Steps for Thai roast pork neck

Pork necks are washed and water is pumped with paper in the kitchen。

Fork on the meat with a knife so that it tastes salty, which is taught in the kitchen. A minimum of two hours, and a personal recommendation of four hours, is to put it in the fridge with a skin box or a sealed bag。

I forgot to take the picture: put tin paper on the grill and paint oil (preferably olive oil). The oven is warmed up to 180 degrees for 10 minutes, flipped over and baked for 10 minutes and finally brushed honey for 7-8 minutes. You can eat when you're cold。