曼谷粿汁

3-4人份

材料

猪大骨800克
五花肉800克
姜60克（切片）
清水5升、大蒜8瓣（拍扁）
碎胡椒100克、盐10克
酱青20毫升

做法

1. 把猪骨和五花肉洗净，用滚水汆烫沥干。
2. 把清水煮滚，加入所有剩余材料放进汤锅中再次煮滚。
3. 捞出浮沫后转小火，加盖继续煮3小时 。
4. 放入煮熟的3-4人份粿条即可。

Bangkok Kway Chap

serves 3-4

Ingredients

800g pork bone
800g pork belly
60g ginger (sliced)
5liters water
8 cloves garlic (smashed)
100g grated peppercorn
10g salt
20ml light soy sauce

Method

1. Rinse pork bone and pork belly. Blanch in boiling water. Remove and drain.
2. Bring water to a boil. Add the rest into water and bring to a boil.
3. Discard form and turn to low heat. Cook with cover for 3 hrs.
4. Add in 3-4 servings of cooked rice flakes and serve.