Counter 02 · Pork
Thai Grilled Pork Neck with Jaew Sauce
Kor moo yang: pork collar marinated with oyster sauce and white pepper, grilled over high heat, then sliced thin and dunked in a tart, smoky toasted rice and chili sauce.
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 4
- Level
- Easy
Isaan food stalls grill pork collar over charcoal until the marbled fat drips and flares, then slice it on the diagonal for sharing. The meat is the star, but jaew, the dipping sauce, is what keeps people reaching back: lime, fish sauce, dried chili and toasted sticky rice powder that adds nutty crunch. Toast the rice in a dry pan until it smells like popcorn before grinding. Serve with cucumber, tomato and a basket of warm sticky rice so each bite has something cool alongside.
Method
-
Combine the oyster sauce, 1 tbsp fish sauce, palm sugar, white pepper and garlic, rub over the pork steaks and marinate 1 hour, or up to overnight in the fridge.
-
Toast the sticky rice in a dry skillet over medium heat for 6 to 8 minutes, shaking often, until deep golden. Cool and grind to a coarse powder.
-
Stir together the lime juice, remaining 2 tbsp fish sauce, chili flakes, shallots, cilantro and 1 tbsp of the rice powder to make the jaew.
-
Heat a grill to high, about 500 F, with one cooler zone. Grill the pork 4 to 5 minutes per side, moving it to the cooler side if flare-ups get aggressive, until charred and 150 F inside.
-
Rest 5 minutes, slice thinly against the grain on a slight angle, and serve with the jaew and cucumber slices.
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