越式香茅燒豬頸肉

材料：
豬頸肉 1塊
香茅 2支
蒜頭 6粒
乾葱 1個
魚露 3湯匙
老抽 1茶匙
青檸 1個
糖 1湯匙
辣椒 1隻
青椒 少許

步驟：
1.香茅拍鬆及切碎根部；蒜頭、乾葱磨成泥；辣椒切粒；青檸榨汁及取走籽；青椒切粒。
2.將香茅、2/3蒜泥、乾葱泥、2湯匙魚露、老抽加入至豬頸肉，醃1小時。
3.將青檸汁、糖、1湯匙魚露、辣椒、青椒、餘下的蒜泥混合成醬汁。
4.燒熱油，加入豬頸肉，以小火煎熟。
5.豬頸肉切片，伴上醬汁一同享用。

Vietnam Style Lemongrass fried Pork Jowl

Ingredients:
Pork jowl 1 pc
Lemongrass 2 pcs
Garlic 6 pcs
Dried shallot 1 pc
Fish sauce 3 tablespoons
Dark soy sauce 1 teaspoon
Lime 1 pc
Sugar 1 tablespoon
Hot pepper 1 pc
Green sweet pepper little

Steps:
1.Slap and dice lemongrass root. Grate garlic and dried shallot. Dice hot pepper. Squeeze lime and take out lime seed. Dice green sweet pepper.
2.Put lemongrass, 2/3 grated garlic, grated dried shallot, 2 tablespoons fish sauce, dark soy sauce into pork jowl, marinate 1 hour.
3.Mix lime juice, sugar, 1 tablespoon fish sauce, hot pepper, green sweet pepper and the rest grated garlic into sauce.
4.Heat the oil. put in pork jowl, pan fry until well done with low heat.
5.Slice pork jowl and enjoy with the sauce.