How to cook Thai-style grilled pork neck in the oven, best served with nam jim jaew dipping sauce
- Usually cooked on a barbecue, this recipe is less smoky but still delicious and easy to perfect at home
- Keep coriander fresh by buying it with the roots attached, plus make your own roasted sticky rice powder
One of the most popular dishes at Thai restaurants is grilled pork neck. It tastes best when grilled over coals for a smoky flavour, but it is delicious even when cooked in the oven, using the grill or broiler setting.
Thai grilled pork neck with nam jim jaew dipping sauce
Fresh coriander usually comes with the roots attached to keep the herb fresh for longer. Most people use only the coriander leaves, and discard the sturdy roots and lower stems. These parts aren’t pretty but they have a lot of flavour, and are often used in Southeast Asian cuisines. If your coriander comes without the roots, substitute the thick parts of the stems.
Roasted sticky rice powder – often called roasted (or toasted) glutinous rice powder – is sold in specialist Thai shops. If you can’t find it, make your own: put 50 grams of raw sticky (glutinous) rice in an unoiled skillet placed over a medium flame and shake until the grains are lightly toasted and fragrant.
Grind to a rough powder in a food processor or blender; it should have a slightly grainy texture – do not grind into flour. Store in an airtight container.
