材料：

豬頸肉 2件

調味料：

蜜糖 適量
檸檬葉 適量
乾葱碎 2湯匙
芫荽碎 2湯匙
老抽 1湯匙
魚露 2湯匙
米酒 半湯匙
砂糖 2湯匙

泰式醬汁：

青檸汁 3湯匙
魚露 1茶匙
砂糖 1湯匙
檸檬葉 2片 （切絲）
芫荽碎 2茶匙
乾葱碎 2茶匙
泰國辣椒粉 適量

做法：

1.
將豬頸肉洗淨抹乾，豬頸肉輕割幾刀，芫荽切碎，檸檬葉切碎，乾葱切碎。
2.
將老抽、魚露、糖、芫荽、檸檬葉、乾葱及米酒混合，然後均勻地塗抹在豬肉上。
3.
把青檸汁、魚露、砂糖、檸檬葉絲、芫荽碎、乾葱碎及泰國辣椒粉拌勻成泰式醬汁。
4.
放入焗爐將豬頸肉焗至兩面金黃色，取出塗上蜜糖，再焗至焦香。
5. 從焗爐取出切件上碟。

Thai Style Pork Neck

Ingredients:
Pork Neck 2 pcs

Seasonings:
Some Honey
Some Lemon Leaves
Crushed Shallot 2 tbsp
Chopped Coriander 2 tbsp
Dark Soy Sauce 1 tbsp
Fish Sauce 2 tbsp
Rice Wine ½ tbsp
Sugar 2 tbsp

Thai Sauce:
Lime Juice 3 tbsp
Fish Sauce 1 tsp
Sugar 1 tbsp
Lemon Leaves 2 pcs (shredded)
Chopped Coriander 2 tsp
Crushed Shallots 2 tsp
Some Thai Chili Powder

Steps:
1. Rinse the pork neck and pat dry, then slice it slightly. Chop coriander, lemon leaves and shallots.
2. Mix dark soy sauce, fish sauce, sugar, coriander, lemon leaves, shallots and rice wine. Rub them all over the pork
3. Mix lime juice, fish sauce, sugar, shredded lemon leaves, chopped coriander, crushed shallots, Thai chili powder to form a Thai style sauce.
4. Put pork necks into the oven and bake till both sides are golden brown in color, brush honey over, and bake again till scorched.
5. Take out from oven and slice. Dish up.