香烤班兰冬炎花肉 Grilled Pandan Pork Belly With TomYam

材料
五花肉650克、小葱头5粒（剁碎）、蒜4瓣（剁碎）、班兰叶20片
650g pork belly (cut small size), 5 shallots (chopped), 4 pips garlic (chopped), 20 pandan leaves

腌料
冬炎酱21⁄2汤匙、糖1⁄2汤匙、味精1⁄2茶匙、2汤匙食油
21⁄2 tbsp tom yam sauce, 1⁄2 tbsp sugar, 1⁄2 tsp MSG, 2tbsp cooking oil

做法
1.把五花肉切小块，加入小葱茸、蒜茸和腌料捞匀， 放入冰箱腌置3小时以上。（图1-2）
1.Cut pork belly into cubes, combine with chopped shallot, garlic and marinate ingredients, keep in refrigerator for 3 hours. (pic 1-2)

2.取一片斑兰叶摺成三角形，放入已腌好的五花肉再对折扎紧，并用牙签固定，重复至肉包完。（图3-6 ）
2.Shape pandan leaf into tringle, fill in marinate pork belly, wrap it like pyramid and secure with toothpick. Repeat the step till all the meat used up. (pic 3-6)

3.把班兰花肉放入嘉威太空双宝的架子上，以200℃烤约30分钟至熟即可。（图7-8）
3.Place the pandan wrap meat on preheated Cad¬ware Space Oven Wok tray, bake at 200℃ for 30 minutes till cook.(pic 7-8)

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