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 for at least 3 hours, or ideally overnight in the fridge. Longer marination gives deeper flavor and juicier meat.
2. Grilling the Pork
[] Preheat your grill. Charcoal gives the best smoky aroma.
[] Grill pork neck over medium heat, about 15-20 minutes, flip every 5 minutes until beautifully browned and cooked through.
[] Rest the meat for 5 minutes before slicing. This helps retain the juices and keeps the pork tender.
3. Make the jaew dipping sauce (nam jim jaew)
[] Toast uncooked rice in a dry pan on low heat until golden, then grind coarsely.
[] In a bowl, mix fish sauce, lime juice, and palm sugar. Stir until the sugar dissolves.
[] Add chili flakes, toasted rice powder, sliced shallots, sawtooth coriander and spring onion. Stir well to combine.
[] Taste and adjust to your liking. The flavor should be tangy, salty, and spicy, with the nutty aroma of toasted rice.
4. Serve With
[] Thai spicy jaew dipping sauce (nam jim jaew)
[] Hot sticky rice
[] Fresh side vegetables
