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.
