Hello my lovelies.
Long-time no write. I keep saying that I will do better but we all know how lazy I can be when it comes to writing my own recipes. My October-month resolution will be to do better.
So here I give you the gift of life, and whilst we still have a bit of sun, and if you feel like squeezing in the last of your BBQ use, this recipe is for you! Thai BBQ pork neck served with Jaew.
Now let’s talk about pork neck, if you have a butcher near you, then you are sorted, as they should easily be able to get it cut and prepped for you, I usually give my butches a 48 hours’ notice.
If you are one of the unlucky ones and you don’t have a local butcher, you may use the shoulder for this recipe.
For this recipe you will need:
- 450 g pork neck – slice into 2-inch strips
- 2 tbsp brown sugar
- ½ tsp ground white pepper
1 tbsp oyster sauce
- 1 tbsp fish sauce
For the Jaew (spicy dipping sauce):
- 1/2 cup fresh lime juice
- 1/2 cup Thai fish sauce
- 1 tsp sugar
- 2 tbsp finely chopped fresh coriander leaves
- 2 tbsp finely chopped green onions
- 1 tbsp dried red pepper powder
- 1 tbsp dried chilli flakes.
Firstly, you will need to make the marinade for the pork, and I would highly advise to let the pork marinate for 24 hours at least. In a big bowl, add the sugar, white pepper, oyster sauce and fish sauce. Mix the ingredients until combined and add the pork meat. Cover and keep it in the fridge for 24 hours.
Just before the meat is ready to be cooked, you will have to prepare the Jaew (the dipping sauce). This dipping sauce is amazing with chicken or pork, so if you have any left-over sauce after making this dish, please do yourselves a favour and save it!
Mix all the Jaew ingredients In a bowl, and adjust the taste as required. The sauce should be mainly salty and sour.
Now, the best part, if you have a BBQ at home and feel like going through the trouble of using it, then I’d suggest you go for it. However, if you want a quick fix, then I’d say there is no harm in using a griddle pan. Heat up a pan and lightly oil it. When the pan is slightly smoking, carefully add in the meat. Lower the heat and grill each side for about 3-4 minutes (depending on the thickness). Once it’s done remove and set aside to cool for 5 minutes to let it rest before cutting. Cut the meat into thin slices at an angle and enjoy.
I hope you try this out and feel free to ask me any questions if you need.