Pork Neck is such an underrated cut of meat I was so surprised to find it at the chilled meat section at a local supermarket recently. Thai Grilled Pork Neck is a popular item found in many Thai restaurants and I knew right away I must get my hands on this beautiful cut of meat.
The mandatory dipping sauce that goes with this plate of fatty, flavorful, caramelized meat is none other than the combination of Thai fish sauce, lime juice, garlic, chilies and sugar. For a fresh burst of aroma, mix in chopped coriander into the dipping sauce just before to serve.
If you can’t find pork neck cut, go ahead and substitute with pork shoulder or collar, even pork belly. I guarantee your dish will still taste absolutely awesome.
450 g pork neck – slice into 2-inch strips
2 pieces coriander root
4 garlic cloves – skin removed
2 tbsp Thai palm sugar (substitute with brown sugar if unavailable)
1 tsp peppercorn or ½ tsp ground white pepper
1 tbsp oyster sauce
1 tsp maggi seasoning sauce (substitute with soy sauce if unavailable)
Spicy Dipping Sauce –
3 tbsp freshly squeezed lime juice*
3 tbsp Thai fish sauce*
4 fresh small red chilli – thinly sliced (remove seed to reduce heat level)
2 tbsp minced garlic
1 ½ tbsp white sugar*
2 stalks coriander leaves – finely chopped
*adjust to taste
Slice the pork neck into 2-inch strips and place into a ziploc bag or large bowl.
Using a mortar and pestle, pound all the dry ingredients together.
Add in oyster sauce, Maggi seasoning sauce and stir well. Taste and adjust with more seasoning if needed.
Pour the marinade all over the pork and mix well.
Refrigerate for at least an hour or for best result, overnight.
30 minutes before cooking, take out the pork.
Prepare the dipping sauce by combining all the ingredients (except coriander) in a bowl and mix well until sugar is dissolved.
Taste and adjust with more lime, sugar or fish sauce if needed. Set aside.
Heat up a grill pan and lightly oil the grill.
When the pan is slightly smoking, carefully add in the pork strips.
Lower heat and grill each side for about 3 – 4mins (depending on the thickness).
Total cooking time should be about 6 – 8 mins. They should look slightly charred on the outside.
Remove and set aside to cool for 5 mins before cutting.
Mix chopped coriander to the dipping sauce and serve.