老干妈回锅肉

Recipe from http://www.popyard.org.



主料：五花肉250g，青蒜1根（有的地方又叫蒜苗），青红辣椒各一个

辅料：郫县豆瓣酱，老干妈风味豆豉，葱姜蒜适量

步骤1：将五花肉洗净放入锅中煮至八成熟（用筷子能轻松扎入肉中即可）放凉切成5mm厚的肉片，备用

2：把青蒜切成寸段备用；辣椒切成和肉差不多大的块备用；葱姜蒜切成末备用；

3：放少许油在锅中，将肉放入锅中爆香（可多煸一会儿）至肉打卷，放入一小勺豆瓣酱，用油煸香，放入葱姜蒜炒香，

4：加入一小勺料酒，适量老抽，少量白糖；超出香味后放入辣椒块，把辣椒炒到断生后加入一勺老干妈风味豆豉，然后放入青蒜翻炒，最后放盐和鸡精（盐要视情况放入，因为豆瓣酱和豆豉比较咸）

5：出锅装盘即可。

Thit Heo Nuong - Vietnamese Pork Chops

Recipe from http://www.netcooks.com.

Ingredients:

1 tbsp Granulated Sugar
2 Tbls. Fish Sauce (Nuoc Mam)
1 onion
4 cloves garlic (crushed)
1 Tbls. vegetable oil
4 Boneless Pork Chops

Preparation:

Combine salt, sugar, fish sauce, minced onion, chopped garlic, and oil. Pour over chops in a shallow dish. Let marinate 3 to 4 hours, turning meat occasionally.

Cooking:
Grill or bake in a 350 degree oven for 45 minutes to 60 minutes or until cooked. Slice into bite-sizes pieces before serving.