This is one of my favorites dishes from Thailand. There’s nothing better than grilled meat with a homemade dipping sauce.
Traditionally, you would grill the meat over charcoal, so if you have a charcoal barbecue at home and are up for it, that’s the best way. Otherwise, a gas barbecue or regular stove top will do.
And don’t forget to serve it with my dipping sauce recipe. You can also marinate extra pork and freeze it. That way, you can just defrost it and throw it on the grill.
- 1 kg pork neck, fat trimmed, divided into 3-4 equal pieces
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tbsp soft brown sugar
- 2 tbsp rum
- Vegetable oil for cooking
Mix all marinade ingredients together in a small bowl. Put pork neck in a Ziploc bag and pour marinade over. (Or if you’re going to freeze it for later, divide as you wish.) Marinate for a minimum of two hours, or up to overnight.
Heat a griddle on high heat until smoking. Add oil and brown both sides of meat until slightly charred, just about a minute on each side. Then turn the heat down to medium and continue to cook, turning every 30 seconds to 1 minute, until meat is cooked through (about 5 minutes). Remove meat from pan and let it rest for 5 minutes before slicing.
Serve warm with Thai style dipping sauce (find recipe HERE).
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