Thai-Style Grilled Pork (Kor Moo Yang)

• 1 kg piece pork neck collar (or pork shoulder)
• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tbsp fish sauce
• 1 tbsp dark soy sauce
• ½ tbsp palm sugar
• 1 tbsp water

The dipping sauce

• 3 Thai shallots
• 1 spring onion
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• Juice of half a lime
• 1 tbsp toasted rice powder (made from grains of dry Jasmine rice, toasted in a dry pan)
• 2 tsp dried red chillies
• Small handful of Coriander

• Heat your oven to 160°C. Then marinate the pork neck. Add your marinade ingredients straight on to the pork. Melt the palm sugar with a bit of hot water and add it straight to the mix, and give it all a good massage.

• Now pop it in the oven for 45 minutes. After that, baste and grill for 3-5 minutes on either side, on 270°C.

• To make the dipping sauce, you’ll need to toast the dry red chillies on a low heat for 1-2 minutes, and then blitz in a spice grinder into a fine powder.

• Toast your dry rice in the same way and then pound it in a pestle and mortar. Now peel and finely slice your shallots, roughly chop the coriander and slice the spring onion. Add to a bowl with a couple of tsps of the ground chilli. Then add the palm sugar, fish sauce and a squeeze of lime. To finish it off, add the toasted rice powder and mix again.

• Slice the pork into thin slices and serve with the dipping sauce on the side