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Recipe details are AI-generated from the video and may contain errors — for reference only.
In a mixing bowl, combine 1 tbsp palm sugar, 1 tbsp fish sauce, and 1 tbsp oyster sauce. Stir thoroughly with a spoon until the palm sugar is completely dissolved into a smooth marinade.
Watch out
Make sure to break down all palm sugar lumps
incomplete dissolving will cause uneven caramelization during grilling
Wash hands thoroughly after handling raw pork to prevent cross-contamination.
Add 500g pork neck into the prepared marinade bowl. Massage and coat the meat thoroughly on all sides with hands until evenly covered.
Watch out
Massage thoroughly into the meat fibers so flavor penetrates deep into thick slabs.
Use metal tongs to handle meat over hot charcoal grill to prevent severe burns.
Place the marinated pork neck onto a charcoal grill setup. Grill over low heat for about 12 to 15 minutes, flipping periodically with tongs, until both sides are charred golden brown and cooked through.
local_fire_departmentLow heat, about 12 to 15 minutesWatch out
Keep embers on low heat
strong flames will burn the sugary outer glaze before pork cooks internally
Transfer the cooked pork neck onto a wooden cutting board. Using a sharp knife and tongs, slice the pork across the grain into thin strips (about 1/4 inch thick). Set sliced pork aside.
Watch out
Slice against the grain to ensure tender, easy-to-chew pieces of pork neck.
Peel and thinly slice 3 shallots. Chop 1 tbsp long coriander (sawtooth herb) into small pieces.
Watch out
Slice shallots evenly thin so they blend smoothly into the sauce without overpowering bite.
In a dipping bowl, combine 3 tbsp fish sauce and 1 tsp sugar. Squeeze in 3 tbsp lime juice. Add sliced shallots and chopped long coriander. Finally add 2 tsp roast rice powder and 1 tsp dried chili powder, stirring well until fully combined.
Watch out
Stir sugar completely to balance the sourness of lime juice and saltiness of fish sauce.
Arrange the warm sliced grilled pork neck neatly overlapping on a serving platter. Serve immediately alongside the spicy Jaew dipping sauce, sticky rice, and fresh Thai herbs.
Watch out
Serve right away while meat is juicy and hot for best flavor.
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