Pig neck meat is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia. The neck of pickled pig is fragrant and fragrant when roasted with fire. There is no chance to roast it with charcoal at home, but it is also delicious in the oven. Let's share how to roast a pig's neck in the oven.

Main ingredients:

material

Ingredients: 400g pig neck;

Accessories: garlic, coriander root, lemon, salt, soy sauce, brown sugar, apple vinegar, pepper.

Thai pig neck meat

1

The pig's neck should be marinated for three hours first, then mixed with garlic/salt/soy sauce/coriander root (special)/brown sugar/apple vinegar/pepper to make a sauce, and then marinated on the meat;

2

After pickling, put it in a frying pan and fry it slowly. The smaller the fire, the better. It is best to remove the dry seasoning from the meat, which is particularly easy to paste. Mine is burnt ... but the best way is to bake it with charcoal fire or use an oven;

three

Stir-fried chopsticks can be rubbed in, almost ready. Take it out, suck up the oil, slice it, and add lemon juice to relieve boredom when eating.

skill

The selection of materials should be refined, and pig neck meat must be selected; The pickling time is not less than 3 hours before it can be pickled into flavor.