Thai Grilled Pork

Ingredients

600g pork neck or pork collar

1 tablespoon oyster sauce

1 tablespoon dark soy sauce

1 tablespoon light soy sauce

1 tablespoon fish sauce

1 tablespoon palm sugar, dissolved in a little hot water

The Nam Jim Jaew Dipping Sauce

2 dried red chillies

2 tablespoons toasted rice powder

2 Thai shallots, sliced

2 spring onions, sliced

Small handful coriander (leaves and stalks)

1 tablespoon palm sugar

Juice of 1 lime

2 tablespoons fish sauce

PREPARATION

1. Preheat the oven to 160°C. Place the pork neck in a bowl.

2. Mix oyster sauce, dark soy sauce, light soy sauce, fish sauce and dissolved palm sugar to create the marinade.

3. Massage the marinade thoroughly into the pork so it coats the meat evenly.

COOKING

4. Place the pork on a roasting tray and cook in the oven for 45 minutes to 1 hour until cooked through.

5. While the pork cooks, toast the dried red chillies in a dry pan over low heat for 1-2 minutes until fragrant, then grind into a coarse powder.

6. Toast uncooked rice in a dry pan until golden brown, then crush it into a coarse toasted rice powder. 

7. Prepare the dipping sauce by combining chilli powder, toasted rice powder, sliced shallots, spring onions and coriander in a bowl.

8. Add palm sugar, lime juice and fish sauce and stir until the sugar dissolves and the sauce is balanced.

9. Once the pork is cooked, increase the oven heat to grill (around 275°C).

10. Grill the pork briefly on both sides, basting with the marinade, until lightly charred.

11. Remove from the oven and allow the pork to rest for 10 minutes before slicing.

12. Slice the pork and serve with the Nam Jim Jaew dipping sauce.

School of Wok Tips

• Pork neck or collar works best because the marbling keeps the meat juicy.

• Toasting the chillies enhances their smoky flavour for the dipping sauce.

• Resting the pork allows the juices to redistribute before slicing.

• Toasted rice powder gives the sauce its signature nutty texture.

FAQs

What is Nam Jim Jaew?

Nam Jim Jaew is a Thai dipping sauce made from chilli, lime juice, fish sauce and toasted rice powder.

Can I cook the pork on a barbecue instead of the oven?

Yes. Grilling over charcoal adds even more smoky flavour to the dish.

What cut of pork is best for this recipe?

Pork neck or collar is ideal due to its marbling, but pork shoulder can also be used.