Thịt Ba Chỉ Cuộn Nấm Kim Châm Nướng Sả (Lemongrass Grilled Pork Belly & Enoki Rolls)
80% chuẩn vị · Vietnamese
A flavorful twist on the classic, this version incorporates lemongrass into the marinade for a fragrant, grilled dimension. The smoky char from grilling enhances the savory pork and earthy mushrooms.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Pork belly, thinly sliced500g
- Enoki mushrooms200g
- Lemongrass, finely chopped2 tbsp
- Garlic, minced2 cloves
- Fish sauce2 tbsp
- Honey1 tbsp
- Black pepper1/2 tsp
- Salt1/4 tsp
Các bước
- 1
Prepare enoki mushroom bundles.
- 2
In a bowl, combine chopped lemongrass, minced garlic, fish sauce, honey, salt, and black pepper to make the marinade.
- 3
Marinate the pork belly slices for at least 30 minutes.
- 4
Wrap each enoki mushroom bundle with a marinated pork belly slice.
- 5
Preheat grill or grill pan to medium-high heat.
- 6
Grill the rolls for 4-6 minutes per side, until the pork belly is cooked through, caramelized, and slightly charred.
- 7
Serve hot, optionally with fresh herbs and lime.
