Thai · Dinner
Grilled Pork Neck with Spicy Dipping Sauce (Low-Chol)
Charcoal-grilled pork tenderloin sliced thin and served with a Thai dipping sauce of lime juice, fish sauce, roasted chili powder, and toasted rice powder. The lean cut replaces the traditional fatty neck, keeping the char and smoky grill flavor while cutting cholesterol and saturated fat sharply. Served with sticky rice and fresh herbs.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
418Calories
48.2gProtein
9.9gFat
30.1gCarbs
5.3gSugar
5.9gFiber
2382mgSodium
75mgChol
2.9gSat Fat
875mgPotassium
58mgCalcium
3.5mgIron
1.1mcgVitamin B12
15mgVitamin C
low-cholesterol
protein-rich
low-calorie
high-fiber
low-chol
Instructions
1
Prep
Trim visible fat from the pork tenderloin, pat dry, and combine in a bowl with fish sauce, soy sauce, sugar, black pepper, and garlic. Toss to coat evenly.
2
Marinate
Cover the bowl and let the pork sit at room temperature for 20 minutes for the marinade to penetrate the meat.
3
Toast
In a dry skillet over medium heat, toast the dried chili for 2 minutes, shaking often, until darkened and fragrant, then grind to a coarse powder. Toast the raw rice for 3 minutes, shaking often, until deep golden brown and nutty, then grind to powder.
4
Grill
Place the marinated pork on a hot charcoal or gas grill over direct high heat and grill 5–6 minutes per side, turning once, until char lines form and internal temperature reaches 63°C (145°F).
5
Rest
Transfer the pork to a cutting board and rest for 5 minutes so juices redistribute before slicing.
6
Build
Whisk together lime juice, fish sauce, toasted chili powder, toasted rice powder, scallion, and cilantro in a small bowl until combined.
7
Plate
Slice the rested pork thinly against the grain and arrange on a plate with jasmine rice and lettuce leaves. Serve the dipping sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g pork tenderloin, trimmed of visible fat
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sugar-white
- 2 tsp2 tsp black pepper
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp fish sauce (for dipping sauce)
- 2 tsp2 tsp dried chili
- 2 tsp2 tsp white rice, uncooked
- 2 tbsp2 tbsp scallion
- 2 tbsp2 tbsp cilantro
- 1 cup200g jasmine-rice-cooked
- 22 small handful lettuce leaves, for serving
