做法
- 用椰浆、棕榈糖、鱼露、大蒜、姜、香茅、酱油和姜黄腌猪肉片。仔细按摩。冷藏至少4小时,最好过夜。
- 点燃炭火炉或将厚底带槽锅大火加热。
- 分批烤猪肉,每面90秒——肉片应有焦斑,腌料焦糖化呈深红木色。薄切意味着快熟;太厚会干。
- 把鸡汤或猪肉汤煮至微沸,加入葱花,用一点鱼露轻调味。
- 上桌:每盘堆茉莉米饭,把烤猪片摆在上面。一旁放黄瓜片和腌菜。
- 把温热的清汤分入小碗,每位客人配一碗。早餐结构如此:一口猪肉米饭,啜一口汤,夹一筷腌菜。现代金边餐厅会在顶上加半颗酱油卤蛋。
Common questions
Can 金边烤猪饭 be made ahead?
金边烤猪饭 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 12 minutes.
Is 金边烤猪饭 spicy?
金边烤猪饭 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 金边烤猪饭 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 金边烤猪饭 to make at home?
金边烤猪饭 is approachable for a home cook with basic stove skills — total time about 42 minutes, no special technique required.
Can 金边烤猪饭 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
金边烤猪饭是金边的早餐——清晨五点起,人行道上的炭烤摊滋滋作响。猪肉的薄切是技术标志;能让肉几秒内熟透又不至于干柴,正是好店与一般店的差别。一旁的鸡清汤是高棉特色——一小碗轻盐汤与浓味烤肉交替食用。Sros Kitchen和Lay Lay's等是金边的经典老店;游客与本地人在低矮塑料桌前并肩而坐。
