← Nouns Cooking · Thai

Ingredients

• 700 g pork neck (collar) or pork jowl, cut into 2 cm thick steaks
• 4 cloves Garlic
• 3 coriander roots (or a handful of stalks)
• ½ tsp Coriander seeds
• ½ tsp White pepper
• 1½ tbsp Oyster sauce
• 1 tbsp light soy sauce
• 1 tbsp Palm sugar, grated
• 3 tbsp Milk
• 3 tbsp Fish sauce
• 3 tbsp lime juice
• 1 tbsp tamarind purée
• 1 tbsp Sugar
• 1 tsp toasted chilli flakes
• 1 tbsp toasted rice powder (khao khua)
• 1 Shallot, thinly sliced
• 2 tbsp coriander leaves, chopped

Method

1. Pound the garlic, coriander roots, coriander seeds and pepper into a paste, then mix with the oyster sauce, soy sauce, palm sugar and milk.
2. Coat the pork in the marinade and leave it in the fridge for 1 hour (or up to overnight).
3. For the jaew, stir the fish sauce, lime juice, tamarind and sugar until the sugar dissolves, then add the chilli flakes, toasted rice, shallot and coriander. Taste: sour, salty and hot.
4. Grill the pork over medium-hot charcoal or on a griddle pan for 5–7 min per side, until well charred and cooked through to 71°C (160°F) in the centre.
5. Rest for 5 min, then slice thinly against the grain. Serve with the jaew, sticky rice and raw cabbage or herbs.

Tips

• Pork neck has lots of marbling, so it stays juicy; pork shoulder steaks are the best swap.
• Contains dairy, soy and wheat. Make toasted rice powder by dry-roasting sticky rice until golden, then grinding it.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand Hot Thai Kitchen Simply Suwanee