Chiang Mai Cold Roast Meat: Easy Thai BBQ at Home

Main Ingredients: Pork Loin 200g

Ingredients: 3 Lemongrass Stalks, 1 Lemon, 80g Coriander, 20g White Sugar, 1 Red Chili, 20g Coconut Sugar, 30ml Fish Sauce, 30g Original Peanuts, 30ml Rice Wine, 30ml Soy Sauce

Cooking Time: 25 minutes

Cooking Steps: 1Cut Meat, Pork Loin cut into uniform block shapes.

2Beat Meat, Use a meat mallet to flatten the pork loin.

Food Tips: The pork loin should be hammered outwards evenly for better flavor.

3Marinate the Meat, Place soy sauce, rice wine, white sugar, fish sauce, white pepper in a bowl.

4Make the Sauce, Chop lemongrass, add water to the blender with coconut sugar, and blend into juice.

5Filter, Filter lemongrass coconut sugar juice and pour it into the marinade.

6Marinate, Put the pork loin into marinade.

Food Tips: Marinate until the marinade is completely absorbed.

7Roast Meat, 1. Place marinated pork loin on a rack. 2. Put the pork loin into the oven.

Food Tips: Charcoal fire is used in Chiang Mai, add a charcoal roasted aroma. Home oven roasting is also good. Use upper and lower heat, 230 degrees Celsius, roast until fully cooked.

8Chop Vegetables, Chop lemongrass, coriander, and red chili into pieces.

9Make Seasoning, 1. Place chopped lemongrass, coriander, and red chili in a bowl. 2. Add lemon juice, fish sauce, and white sugar and stir until well combined.

10Crush Peanuts, Put peanuts in a zip-lock bag and beat them with a hard object to break them into pieces.

11Cut Meat, Cut the fully cooked roast meat into pieces.

12Season Roast Meat, Pour seasoning over the roast meat and stir until well combined.

13Serve, 1. Mix the roast meat and serve. 2. Sprinkle seasoning and crushed peanuts on the roast meat, and enjoy!

Chiang Mai Cold Roast Meat: "It looks like this!"

Food Appreciation: This Chiang Mai cold roast meat has a standard Thai flavor. Even if you can't go to Thailand, you can taste authentic flavors because of the combination of fish sauce, lemon, sugar, and chili. I originally thought roast meat would be a bit dry, but the meat is actually very tender, which is why we need to beat the meat to disperse it. It's refreshing and appetizing, and it's not greasy to eat meat in the summer. If you find this article to be full of dry goods and helpful to you, please help to like and collect it. If you think your family and friends should also know this dry goods feast tutorial, welcome to forward it.

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