LimeCake

I was first introduced to this dish in Bangkok, at the Peninsula Plaza. Before that, I don’t think I’d ever had pork neck. It might seem like an unusual cut of meat, but it is so dang flavourful and fatty. After that, going back to regular pork meat was a stretch, even for me.

I tried to replicate this just as it was first served to me – deeply caramelized, incredibly succulent, grilled pork neck with nam pla prik (spicy dipping sauce), raw vegetables and sticky rice. I think I did a decent job. I marinated the pork neck overnight in lots of good Thai flavours like lemongrass and fish sauce, then grilled it to caramelise the meat.

I enjoyed this for lunch one sunny winter day and it sure brought the warmth I so needed. The charred bits of the smokey pork were especially unctuous, and perfect with the salty, spicy, slightly piquant dipping sauce.

Eat this the Thai way by pinching some sticky rice, adhere it to the pork, then dip in the sauce.

Kor Moo Yang

serves 2

For the pork:

300g pork neck

1 tsp chopped fresh lemongrass

2 tsp chopped/grated palm sugar

4 tbsp fish sauce

1 tsp chopped cilantro root or stem

Combine all ingredients, cover tightly and marinate overnight (or even 2 nights).

For the nam pla prik (dipping sauce):

1/3 cup fish sauce

2 tsp chopped/grated palm sugar

1 small fresh red bird’s eye chili, chopped

1 small shallot

roughly chopped cilantro

Sliced cucumbers, sticky rice and green beans, to serve

Combine all ingredients for the sauce. Set aside until ready to serve.

Remove marinated pork from slumber and bring to room temperature. Light the grill.

Grill pork, making sure you let the meat develop grill marks. Cook until just pink in the middle.

Let meat rest for 5 minutes before slicing.

Serve with sticky rice, vegetables and dipping sauce.

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