Grilled pork neck with laab dressing

Serves 4
Cook time 25 minutes
Prep time 10 minutes

marinated pork neck
250g pork neck, sliced to 3mm thick
pinch white pepper powder
2 tbsp Thai fish sauce
2 tsp white vinegar
1 tbsp Thai palm sugar
2 tbsp peanut oil
1 tbsp coriander root, chopped

laab dressing
1½ tbsp Thai fish sauce
1 stalk spring onion, chopped
2 tsp fresh ground dried chilli pepper
juice of 2 green limes, freshly squeezed
1 large red shallot, sliced
1½ tbsp raw glutinous rice, lightly toasted and ground to fine powder
10 mint leaves

garnish
2 bowls glutinous rice, cooked
1 cup long beans, cut to bite-size and smashed
1 cup white cabbage, cut to bite-size
½ cup cherry tomatoes, cut into half pieces

• In a large mixing bowl, mix the pork neck with the marinade ingredients. Set aside to rest for 25 minutes.
• For the laab dressing, combine all ingredients except the mint leaves. Stir to mix well.
• Grill the pork on a red hot grill till slightly charred.
• Slice the mint leaves into the laab dressing and toss the dressing with the pork.
• Serve the pork neck with the garnish as shown.

SHARE