Thai · Dinner
Grilled Pork Neck with Spicy Dipping Sauce (High-Protein)
Grilled pork neck steaks marinated in fish sauce, garlic, cilantro root and white pepper, charred over high heat then rested and sliced against the grain. Served with a tart-spicy nam jim sauce of lime, fish sauce, chile and roasted rice powder, plus edamame on the side.
$6
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
478Calories
52.3gProtein
22.1gFat
18.6gCarbs
9.4gSugar
5.8gFiber
2380mgSodium
184mgChol
7.6gSat Fat
980mgPotassium
110mgCalcium
4.2mgIron
1.1mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Slice pork neck into 1-inch steaks. Mince garlic and cilantro root. Combine pork, fish sauce, garlic, cilantro root, white pepper and sugar in a bowl.
2
Marinate
Cover and refrigerate for 2 hours until fish sauce and garlic penetrate the meat.
3
Grill
Brush a grill pan with oil and cook pork over high heat for 4–5 minutes per side until deep char marks form and juices run clear.
4
Rest
Transfer pork to a cutting board and let rest for 5 minutes so juices redistribute before slicing against the grain.
5
Plate
Whisk lime juice, fish sauce, sugar, roasted rice powder and dried chili until glossy. Stir in cilantro, scallion and edamame. Arrange sliced pork on a plate and serve with sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g pork neck
- 2 tbsp2 tbsp fish sauce
- 6 cloves6 cloves garlic
- 22 cilantro root (or stems)
- 2 tsp2 tsp white pepper
- 2 tsp2 tsp sugar
- 150g150g cooked edamame
- 4 tbsp4 tbsp lime juice
- 2 tbsp2 tbsp fish sauce (for dipping sauce)
- 2 tsp2 tsp sugar (for dipping sauce)
- 4 tsp4 tsp roasted rice powder
- 2 tsp2 tsp dried chili flakes
- 2 tbsp2 tbsp cilantro leaves
- 4 tbsp4 tbsp scallion
- 2 tsp2 tsp vegetable oil
