Thai Grilled Pork Neck Nam Tok

Name: Thai Grilled Pork Neck Nam Tok
Prep time: 15 min
Cook time: 30 min
Total time: PTovernight)M

Published January 15, 2026
Updated January 15, 2026
Author Bell V’Kit

Pork neck nam tok is a classic Thai grilled pork salad with smoky meat, fresh herbs, lime, and toasted rice powder that delivers bold, balanced flavors in every bite.

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Total : 45 min (Note: There is a separate marination time of 3 hrs minimum or overnight)

Spice Level : Mild (Adjustable)

Skill Level : Easy

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What is Thai Grilled Pork Neck Nam Tok?

Grilled Pork Neck Nam Tok (nam tok kor moo yang - น้ำตกคอหมูย่าง) is one of those dishes that perfectly captures what I love about Isan cuisine from Thailand’s northeastern region. It’s smoky, salty, spicy, tangy, and fresh all at once. In Thai, we call it nam tok moo. Nam tok means “waterfall,” and moo means “pork.”

Why “waterfall”? The name comes from the sight and sound of meat juices dripping as the pork neck grills. When those drippings hit hot charcoal, they sizzle, create smoke, and rise back up to flavor the meat. This is where the magic happens.

For a dish that tastes complex and is layered with multiple textures, you might be surprised, as I was when I first made it, by how quick and easy it is to whip up.

Once the pork is nicely charred, it’s sliced thin and tossed with toasted rice powder, shallots, chili flakes, lime juice, fish sauce, and plenty of fresh herbs. Every bite delivers heat, brightness, and smokiness that keeps you going back for more.

Nam tok kor moo yang is typically served with sticky rice and fresh vegetables like long beans, cucumber, and cabbage. We dip the rice into the spicy-sour dressing, while the vegetables balance the heat and add crunch. It’s a meal that’s hearty yet light, grounded in rustic Isan traditions, and loved across Thailand.

For me, nam tok kor moo yang is all about balance: bold and smoky from the grill, light, fragrant, and refreshing from the herbs and side vegetables, all in one bite.

Hi! I’m Bell. I love food, travel, and cooking with fresh ingredients. On this site, I share Thai recipes that are fun to make and enjoy with loved ones. Some recipes lean toward tradition, while others carry my own twist.
Happy cooking!

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Why You'll Love Grilled Pork Neck Nam Tok

Bold flavor balance – Spicy, sour, salty, and a touch of sweetness all dance together in perfect harmony.
Juicy grilled pork – The tender neck cut absorbs the dressing beautifully, staying moist and flavorful.
Fresh and aromatic – Mint, sawtooth coriander, and shallots make every bite bright and refreshing.
Authentically Thai – A true taste of Isaan cooking that captures Thailand’s bold, rustic spirit.
Easy to share – Served with sticky rice and fresh veggies, it’s the kind of dish that brings people together.
Versatile to cook – Works perfectly on a charcoal grill, pan grill, or even an air fryer.
Satisfying yet light – Packed with flavor but never heavy — perfect for warm weather or casual dining.

Shopping Checklist (Ingredients & Equipment)

Here’s a simplified, but handy shopping checklist of ingredients and equipment for quick planning.

Toasted Rice Powder

[] 1 1/2 tbsp uncooked glutinous rice or jasmine rice

Pork Marinade

[] 300g pork neck
[] 1/4 tbsp white peppercorns
[] 1 coriander root
[] 8 cloves Thai garlic
[] 1/2 tbsp palm sugar
[] 3/4 tbsp oyster sauce
[] 3/4 tbsp light soy sauce
[] 3/4 tbsp seasoning sauce
[] 1/2 tbsp fish sauce
[] a small pinch of salt

Dressing

[] 3 tbsp fish sauce
[] 3 tbsp fresh lime juice
[] 1/2 tbsp palm sugar
[] 1 tsp chili flakes (adjust to taste)

Herbs & Aromatics

Side Vegetables

[] cucumber
[] sawtooth coriander
[] coriander
[] mint leaves

[{

Equipment

[] Small frying pan (for toasting rice)
[] Mortar and pestle or spice grinder (to grind toasted rice)
[] Charcoal or gas grill (charcoal gives best aroma)
[] Tongs (for flipping pork)
[] Meat thermometer (optional, to check doneness)

}]

Ingredient Highlight: Sawtooth Coriander (ผักชีฝรั่ง)

Why Sawtooth Coriander Matters in Grilled Pork Neck Nam Tok
Sawtooth coriander, known in Thai as phak chi farang, is the herb that gives Grilled Pork Neck Nam Tok its bright, slightly peppery fragrance.

Unlike regular coriander (cilantro), its long, serrated leaves carry a deeper, more intense aroma that can stand up to the smoky beef and bold dressing. It’s one of the defining herbs in Isaan cuisine - fresh, grassy, and just a little wild, tying together the heat of chili, the tang of lime, and the savoriness of fish sauce.

In Thailand, sawtooth coriander often appears in grilled meat salads, soups, and larb. Its strong aroma cuts through rich dishes, adding balance and freshness with just a few leaves.

Nutritional & Health Benefits

Rich in vitamin A and C, supporting immune and skin health
Contains antioxidants that help fight inflammation
Traditionally believed to aid digestion and detoxification
Naturally low in calories yet packed with fresh aroma and nutrients

Sawtooth coriander’s invigorating scent doesn’t just wake up the palate. It also reflects the Isaan way of cooking: using local herbs not only for flavor, but for wellness and balance in every meal.

Tips Before You Start Making Grilled Pork Neck Nam Tok

Choose the right cut – Look for pork neck or collar with visible marbling. The fat keeps the meat juicy and flavorful. If unavailable, use pork shoulder, but avoid lean cuts like tenderloin, which can turn dry.
Control the heat – Use medium heat for slow, even cooking. Too high and the outside burns before the inside cooks; too low and you’ll miss that perfect smoky char.
Rest before slicing – Let the pork rest 5 minutes after grilling. This keeps the juices inside instead of running out when you slice.
Don’t over-pound the rice: Keep it slightly coarse for texture. It should feel like coarse, sandy texture, not flour.

Thai Grilled Pork Neck Nam Tok

Pork neck nam tok is a classic Thai grilled pork salad with smoky meat, fresh herbs, lime, and toasted rice powder that delivers bold, balanced flavors in every bite.

Servings : 2

Spice Level : Mild (Adjustable)

Skill Level : Easy

Prep : 15 min

Cook : 30 min

Total : 45 min (Note: There is a separate marination time of 3 hrs minimum or overnight)

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Ingredients

Toasted Rice Powder

[] 1 1/2 tbsp uncooked glutinous rice or jasmine rice

Pork Marinade

[] 300g pork neck
[] 1/4 tbsp white peppercorns
[] 1 coriander root
[] 8 cloves Thai garlic
[] 1/2 tbsp palm sugar
[] 3/4 tbsp oyster sauce
[] 3/4 tbsp light soy sauce
[] 3/4 tbsp seasoning sauce
[] 1/2 tbsp fish sauce
[] a small pinch of salt

Dressing

[] 3 tbsp fish sauce
[] 3 tbsp fresh lime juice
[] 1/2 tbsp palm sugar
[] 1 tsp chili flakes (adjust to taste)

Herbs & Aromatics

Side Vegetables

[] cucumber
[] sawtooth coriander
[] coriander
[] mint leaves

[{

Equipment

[] Small frying pan (for toasting rice)
[] Mortar and pestle or spice grinder (to grind toasted rice)
[] Charcoal or gas grill (charcoal gives best aroma)
[] Tongs (for flipping pork)
[] Meat thermometer (optional, to check doneness)

}]

Cooking Instructions

1. Marinate the pork (3 hours - overnight)

[] Pound the white peppercorns, coriander roots, and garlic into a fine paste (known in Thai cooking as "sam kler" – the classic trio).
[] Mix the paste with all sauces and seasonings until well combined.
[] Rub the marinade all over the pork neck until well coated.
[] Cover and marinate at least 3 hours, or ideally overnight in the fridge. Longer marination gives deeper flavor and juicier meat.

2. Make toasted rice powder

[] Toast uncooked rice in a dry pan over medium heat.
[] Stir constantly until golden brown and fragrant.
[] Let cool, then pound using a mortar and pestle until it reaches a coarse, gritty texture. Set aside to be added with the mix.

3. Grill the pork

[] Use a charcoal grill for best flavor.
[] Grill pork neck over medium heat for 15–20 minutes, flipping every 5 minutes until evenly browned and cooked through.
[] Rest for 5 minutes, then slice thinly across the grain.

4. Prepare the dressing

[] In a bowl, mix fish sauce, lime juice, palm sugar, and chili flakes until sugar dissolves.
[] Add shallots, spring onions, sawtooth coriander, mint leaves, and toasted rice powder.
[] Mix gently.

5. Assemble the salad

[] Add sliced pork to the dressing and herb mix.
[] Toss until well coated.
[] Taste and adjust. Aim for a bold balance of sour, salty, spicy, and umami.

6. Serve and enjoy

[] Transfer to a plate and serve with fresh vegetables on the side.

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FAQs for Thai Grilled Pork Neck Nam Tok

Can I make pork neck nam tok without a charcoal grill?

Yes. Charcoal gives the most authentic smoky flavor, but you can use a cast iron grill pan or even an oven broiler. The important thing is to get a good char on the pork neck.

What’s the difference between larb and nam tok?

Larb is usually made with minced meat, while nam tok uses grilled meat that’s sliced thin. Nam tok also gets its signature smoky flavor from the grill.

Can I use chicken or beef instead of pork neck?

Definitely. Chicken thighs, beef steak, or even mushrooms for a vegetarian twist all work. The key is slicing the meat thin and tossing it in the dressing while still warm.

Here are my recipes for chicken nam tok and beef nam tok.

Do I really need toasted rice powder?

If you want it to taste like the real thing, yes. Toasted rice powder adds nutty flavor and texture. Without it, the dish will be tasty but missing that authentic touch.

How spicy should pork neck nam tok be?

In Thailand it’s usually quite spicy, but you can adjust to taste. Start mild with a small sprinkle of chili flakes, then add more until it’s at your perfect level of heat.