This page was exported from In House Butchers [ http://inhousebutchers.com ] Export date:Sat Nov 23 12:57:56 2024 / +0000 GMT ___________________________________________________ Title: Thai Style Barbecued Pork Neck --------------------------------------------------- Thai style BBQ Grilled Pork Neck 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.       --------------------------------------------------- Images: http://inhousebutchers.com/wp-content/uploads/2017/04/Thai-Style-Barbecued-Pork-Neck.jpg --------------------------------------------------- --------------------------------------------------- Post date: 2017-04-27 10:24:56 Post date GMT: 2017-04-27 10:24:56 Post modified date: 2017-04-27 10:24:56 Post modified date GMT: 2017-04-27 10:24:56 ____________________________________________________________________________________________ Export of Post and Page as text file has been powered by [ Universal Post Manager ] plugin from www.gconverters.com