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Ingredients
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| 500 g pork jowl | 25g Thai rice noodle |
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Seasoning
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| 1/2 pc red perennial chilli (diced) | 4 tbsp lime juice | | 2 tbsp fish sauce | 1 tsp garlic paste | | 2 tbsp sugar | 2 tbsp water |
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Marinade
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| 1 tbsp fish sauce | some sugar | | some pepper | |
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Cooking Method
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| 1. | Preheat the oven at 180 degrees for 10 minutes. Poach the Thai rice noodle. Cool down in. Drain and wrap with food wrap and fridge. | 2. | Rinse the pork jowl and add in marinade for 15 minutes. Heat some oil to pan-fry the jowl until both sides turn golden brown. Place on the grill rack and cool down, slice. Mix the jowl with seasonings and thai noodles to serve. |
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