Thai · Dinner
Grilled Pork Neck with Spicy Dipping Sauce
Pork neck marinated in soy and oyster sauce with coriander root, grilled over charcoal until charred and juicy, then sliced thin. Served with a tart, fiery Thai dipping sauce built from lime juice, fish sauce, roasted chili and toasted rice powder, alongside jasmine rice and fresh vegetables.
$5
15 minsPrep
18 minsCook
33 minsTotal
MediumLevel
Nutrition per serving
486Calories
41.2gProtein
19.8gFat
38.6gCarbs
6.8gSugar
2.9gFiber
2380mgSodium
142mgChol
5.9gSat Fat
870mgPotassium
68mgCalcium
3.4mgIron
1.1mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Pat pork neck dry and score the surface lightly with a knife to help marinade penetrate and char develop evenly.
2
Marinate
Mince garlic and chop cilantro root. Mix with soy sauce, oyster sauce, sugar and pork neck. Cover and marinate in the fridge for 2 hours.
3
Toast
In a dry pan over medium heat, toast dried chili for 1–2 minutes until darkened and smoky, then crush coarsely.
4
Grill
Toast glutinous rice in the same pan over medium-low heat for 3–4 minutes, stirring constantly, until deep golden brown and fragrant. Grind to coarse powder. Whisk lime juice, fish sauce, toasted chili powder, toasted rice powder, minced shallot and scallion together until combined.
5
Plate
Grill pork neck over medium-high charcoal or grill pan for 7–8 minutes per side until deeply charred and 145°F (63°C) at thickest point. Rest 5 minutes, slice thinly against the grain. Arrange with jasmine rice, cucumber, shredded cabbage, cilantro, and serve with dipping sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork neck
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp oyster sauce
- 4 cloves4 cloves garlic
- 2 tsp2 tsp cilantro root (or cilantro stems)
- 2 tsp2 tsp sugar-white
- 2 tsp2 tsp vegetable oil
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp dried chili
- 2 tsp2 tsp glutinous-rice
- 2 tsp2 tsp shallot
- 2 tsp2 tsp scallion
- 2 tbsp2 tbsp cilantro
- 1 cup190g jasmine-rice-cooked
- 44 cucumber slices
- 22 small handful cabbage
