Tag: Thai style pork

Thai Style Barbecued Pork Neck

Prep Time :  8 Hours

Cook Time : 10 Minutes

Ingredients :

• 6 garlic cloves, crushed
• 2 tablespoons fish sauce
• 2 tablespoons dark soy sauce
• 45 g shaved palm sugar
• 2 tablespoons clear rice wine
• 1 kg piece pork neck, trimmed and cut into 1 cm slices
• 1-2 tablespoons vegetable oil

Ingredients for Dipping Sauce :

• 1 tablespoon sticky (glutinous) rice
• 2 lemongrass stems, finely chopped, white part only
• 6 red Asian shallots, thinly sliced
• 60 ml fish sauce
• 2 tablespoons light soy sauce
• 1 tablespoon finely shaved palm sugar
• 60 ml lime juice
• 3 teaspoons dried chili flakes

Directions for making  Dipping Sauce :

• Heat a small, non-stick frying pan over medium–low heat.
• Add the sticky rice and cook, shaking the pan often, for 6–7 minutes or until golden.
• Cool cooked rice.
• Transfer to an electric spice grinder and grind to a coarse powder. Alternatively, use a mortar and pestle.
• Combine with the remaining ingredients in a bowl, stirring until the sugar has dissolved.

Directions for Marinating Pork Neck :

• Combine the garlic, fish sauce, soy sauce, palm sugar and rice wine in a bowl and stir until the sugar has dissolved.
• Add the pork slices and toss to coat.
• Cover the bowl with plastic wrap and marinate for 8 hours or overnight in the refrigerator.

Directions for Cooking Thai Style Barbecued Pork Neck :

• Drain the pork well, reserving the marinade.
• Preheat a barbecue or char-grill pan to medium–high and add 1 tablespoon of the oil.
• Add the pork slices, in batches (using the extra oil if necessary), and cook, basting with the reserved marinade and turning once, for 4–5 minutes each side, or until cooked through.
• Season with freshly ground black pepper, if desired, and transfer to a platter.
• Cover loosely with foil to keep warm.
• Serve with the dipping sauce on the side.

 

Pork Neck is a slightly fatty cut, but fat means flavor and it also keeps the meat moist while cooking, so don’t trim too much off.