This sauce can be easily converted into a nice salad dressing.
Bought some amazing ibérico pork neck from the butcher today and thought I would grill it and serve it with a Thai-style dipping sauce. In Thai cuisine, it’s common to serve grilled meat with Jaew, which is a mixture of fresh coriander leaves, fish sauce, lime juice, toasted rice powder, coconut sugar, and chili. Since I didn’t have rice powder on hand, I added some crushed toasted and salted peanuts into the sauce to add that nutty flavor. This sauce can be easily converted into a nice salad dressing as well.
Makes 2 servings to share
Ingredients
- 1 tbsp soft brown sugar
- 1 tbsp Thai fish sauce
- Juice of 1 lime
- 2 tbsp crushed, roasted, salted peanuts
- 1/2 clove crushed garlic
- 2 pieces of thinly sliced ginger
- 1/2 handful of fresh coriander leaves, roughly chopped
- 2 tsp dried hot chili flakes
Recipe Preparation
Mix all ingredients in a small bowl, mix well, and adjust to taste with sugar, fish sauce, and lime juice according to your preferences.
Serve with grilled meat such as pork neck or flank steak.
Print Recipe