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
- 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
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.
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