在台灣我們有滷肉，在泰國有甜豬肉，看起來和滷肉其實長得蠻像的，其實有可能是同一個祖先吧（笑）。有別於台灣的滷肉，泰國的甜豬肉其實是用棕櫚糖及魚露慢慢燉煮，最後用大火快速收汁，所以吃起來會比較黏一點，而且無法拌飯來吃。不過在眾多又酸又辣的泰國菜中，應該就是需要這道甜甜的料理來平衡一下吧。
Sweet Pork is kind of basic
food in Thai dinning table, typically, Thai mom will cook a big pot of sweet
pork, and while family members are hungry, they can go to kitchen to eat it
with rice. Also among many spicy and
sour Thai cuisine, it is nice to have something sweet to go with.
材料介紹 / Ingredients
|
||
三層肉
|
150g
|
Pork belly
|
油
|
20g
|
Cooking oil
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紅洋蔥
|
15g
|
Shallots
|
香菜根
|
10g
|
Coriander roots
|
白胡椒粒
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5g
|
Peppercorn
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棕櫚糖
|
60g
|
Palm Sugar
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魚露
|
15g
|
Fish Sauce
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雞高湯
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150g
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Chicken stock
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做法：
1. 將三層肉切成小塊狀後備用。
2. 以石缽或食物調理機將紅洋蔥、香菜根及白胡椒粒導成泥狀。
3. 鍋中熱油後，放入步驟2之材料炒至有香氣後，放入三層肉炒至熟透。
4. 加入棕櫚糖、魚露以及雞高湯後煮至沸騰，轉中小火慢燉(至少45分鐘)。
5. 直至鍋中醬汁快乾時，轉至大火進行收汁，並且快速攪拌避免燒焦。
6. 關火上桌享用。
Process:
1. Slice pork belly into small pieces.
2. Using mortar and pestle or food processor to blend
shallots, coriander roots and peppercorn into paste.
3. Heat oil in the pan, add paste of step 2 stir-fry
till getting aroma, and then add pork belly to cook through.
4. Add palm sugar, fish sauce, and chicken stock, and bring
it to boil. Then turn to medium to low heat to simmer it (At least 45 minutes).
5. While the sauce is about to dry out, turn to high
heat to reduce the sauce and keep quickly stirring to avoid burnt.
6. Heat off, Enjoy!
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