蜜汁叉燒

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Cook Time 30 minutes
Portion 2 – 4 persons
Ingredients
  • 250g Pork jowl
  • 12pc Cherry tomato
  • 1 Shallot
  • 5g Mint leaves
  • 10g Coriander
  • 2 tbsp Honey
Marinade
  • 2 tbsp Minced garlic
  • 1 stalk Lemongrass
  • 2 tbsp Fish sauce
  • 2 tbsp Oyster sauce
  • 1 tsp Sugar
  • 1 tbsp Cooking wine
Thai Style Salad Dressing
  • 2 Cloves garlic
  • 3 tbsp Fish sauce
  • 1 tbsp Water
  • 1 tbsp Sugar
  • 1-2 tsp Chili powder
  • 2 Lime (juiced)
  • Marinate the pork jowl with all the marinade ingredients. Use a fork to lightly prick the meat to help it absorb the flavours. Marinate it for at least 1 hour.
  • Halve the cherry tomatoes and slice the shallots thinly.
  • Place the pork jowl in the oven. Select the [Conventional Bake + Microwave] mode for quick cooking at 180°C and cook for 6 minutes.
  • Brush the pork with honey, then switch to [Air Fry] mode and cook at 220°C for 5 minutes or until golden.
  • Prepare Thai salad dressing.
  • Chop the mint leaves and coriander into big pieces.
  • Thinly slice the pork jowl and toss with cherry tomatoes, shallots, mint, and coriander.
  • Drizzle with salad dressing, pour the pan gravy over the pork, mix well and ready to serve.

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