| food | Food type | Main Ingredients | Take time | Serve |
| Thai | rice | pig | 15 minutes | 1 place |
ingredient
- 75 grams of sliced chili peppers
- 150 grams of onion
- 150 grams of plum tomatoes
- 75 grams of lettuce
- 75 grams of Chinese celery
- 75 grams of spring onions
- Marinated pork
- 1000 grams of pork neck
- 70 grams of marinade sauce
- Other ingredients for making spicy grilled pork neck rice
- 2700 grams of 100% new jasmine rice, Chat brand
- 450 grams of Aero brand Pad Thai sauce
- 450 grams of Aero brand seafood dipping sauce
- 75 grams Aro frozen lemon juice
Preparation
- Marinate the pork neck with the marinade sauce and leave in the refrigerator for at least 30 minutes.
- Bake the marinated pork neck at 170° C for about 25 minutes or until cooked and golden brown. Remove from oven and let rest for 5-10 minutes before slicing and serving.
- Make the dressing by mixing seafood sauce, Pad Thai sauce and lime juice together. Mix well and place in a container.
- Scoop rice onto a plate (about 180 grams), then arrange salad greens, cucumber and tomato on the side of the plate beautifully.
- For 1 serving, slice pork neck (about 50 grams) and place in a mixing bowl with onion, tomato (10 grams each), chopped chili, Chinese celery, spring onion (5 grams each) and dressing (about 65 grams). Mix well. Then, scoop onto salad greens and serve.
