Thai Grilled Pork Neck with Nam Jim Jeaw(Thai tamarind sour and spicy sauce) is always been my Thai food favourite, I like pork neck because it is so tender, and the spicy sour Thai sauce surely open your appetite. Let’s jump into the recipe.
-1 piece of pork neck
-1 tablespoon honey
-1 tablespoon seasoning sauce
-1 tablespoon soysauce
-1 tablespoon Maggi sauce
-1/4 teaspoon grounded black pepper
-1 tablespoon chopped coriander
1.Marinated pork neck with honey, seasoning sauce, soysauce, grounded black pepper, Maggi sauce until thoroughly mixed.
2.Leave the pork in the fridge for 45 minutes.
3.Preheat an oven to 350 degrees F (175 degrees C).
4.Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes.
5.Slide the pork and place on the plate and topped with chopped coriander.
Nam Jim Jeaw Recipe
-1 tablespoon fishsauce
-2 pieces tamarind
-1 teaspoon palm sugar
-1 tablespoon grouded chili
-1 tablespoon roasted rice powder
-1 tablespoon shredded shallot
-1 tablespoon chopped spring onion
1.Leave tamarinds in the bowl of lukewarm water until melt
2.Take only juice and pulp of tamarind and throw away the seeds
3. Turn on the stove in low, stir fishsauce, tamarind juice, and palm sugar until mixed.
4.Put the rest of ingredients in then put in a little bowl.
5.Topped the sauce with chopped spring onion.