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HOME > CENTRAL TAIWAN > DINING

Culinary Confidential
 

COMPASS MAGAZINE > July 2008
 

Lemon Pork

Ingredients of Lemon Pork

Tip: The secret is in the
sauce for this dish; the
fish sauce, lemon juice
and sugar are all you need.
You don't even need any oil.
Also, you can substitute any
meat or seafood for the pork;
just make sure you cook it in
boiling water first and store
it in the fridge until you are
ready to serve. Lemon Pork
is especially savory during
the summer months, as it
is both light and refreshing.


Lemon Pork

By Niang Chen Translated by Ann Lee

Tai Bei Cuisine
174, XingAn Rd, Sec 1
(04) 2232-8666
Hours: 11:30 am-2 pm,
5-9:30 pm
(Closed 2nd & 4th Mondays of the month.)
No service charge. Credit cards not accepted.

Ingredients (single serving):
-250 grams (g) sliced pork
-60 g cabbage, chopped into thin slices
-60 g carrots, chopped into thin slices (optional)
-40 cc lemon juice
-20 cc fish sauce
-Seasonings: sugar, chili pepper, chopped garlic, and parsley--add
according to taste.

Directions:

1 1
1) Boil the pork slices in hot water and set them aside. Chop the cabbage and carrots into thin slices.

2
2) Pour all liquid ingredients and seasonings into a big bowl and stir.

3 3
3) Lay out the cabbage and carrot slices on a plate. Arrange the pork slices evenly on top of the cabbage. Sprinkle the meat and vegetables with the sauce. Enjoy your delightful, authentic, northern Thai-style Lemon Pork.

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