Basics & Condiments, Meat
Comments 6

Thai Grilled Pork with Nam Jim Jaew

Thai grilled pork

Thai grilled pork

Thai grilled pork

Thai grilled pork

Thai grilled pork, muu yang, as they are popularly known in Thailand is one of the many many delicious street food that once you have tried, you will never forget the flavours.  

You’ll be happy to know that it’s really easy to make this dish especially in summer when you have that hot BBQ grill going!  Invite a couple of friends over, have some cool chilled beer and get that pork on the barbie! The recipe calls for pork neck which is a relatively cheap cut and can be purchased from the Asian butcher.  It’s a wonderful cut that keeps the meat moist when grilled.  You can grill the pork as a slab or you may skewer the pork.  But beware of over cooking pork as they can easily become dry and plastic when over-cooked.

And that sauce … my oh my, that sauce is definitely a killer! You must believe me – because the combination of that beautifully marinated grilled pork and that killer sauce will make you go gugu-gaga 😉  How wonderful to kick start summer with this dish right?

To get the most flavour, marinade the pork overnight.

Thai Grilled Pork (adapted from Adam Liaw’s Asian Cookery School) 

Serves 4

Ingredient:
500 g pork neck, sliced into 1-2 cm slices
3 garlic cloves, peeled and minced
2 tbsp fish sauce
1 tbsp soy sauce
2 tbsp sugar
1/2 tsp salt
1/4 tsp black pepper
1/4 cup coconut milk

(Nam Jim Jaew) 
1/2 tsp uncooked glutinous rice
1 tbsp tamarind pulp, loosen in 1/4 cup hot water
2 tbsp fish sauce
1 tbsp sugar
2 tbsp lime juice
1 tsp chilli powder
2 garlic cloves, minced
1 shallot, minced
1 bird’s eye chilli, finely sliced
2 tbsp chopped coriander

Method:
1. Nam Jim Jaew sauce can be pre-made and sealed for use later.  To prepare the sauce, on medium heat, toast the rice on a small saucepan until the rice turns chalky and lightly browned.  Then grind to a coarse powder with mortar and pestle.  On the tamarind pulp, use fingers to press the mixture to get as much liquid out as possible.  Pass the mixture through a sieve and reserve the tamarind liquid.  Combine all ingredients in a small bowl, stir to combine and set aside.

2. Combine the pork and all ingredients.  Marinade the pork for at least 1 hour or preferably overnight.

3. Grill the pork for 2-3 minutes each side or until browned and cooked through.  Rest for 2 minutes.  Serve with Nam Jim Jaew dipping sauce.

Enjoy!

6 Comments

  1. Jodi says

    You’ve probably answered this before, but … I’ve just found your website (yay!!) and I’m wondering what would be a good substitute for neck meat?
    I found you on Pinterest, and although it’s hard for me to follow and has a lot of repetition, I’m happy I found your blog! I’m going to have a lot of fun going back and reading all of your posts! First recipe to try will be the Char Siew, then the Chicken in Spicy Sauce!

  2. Jodi says

    You’ve probably answered this before, but I’ve just found your website (yay!!) and am wondering what would be a good substitute for neck meat?
    I found you on Pinterest, although it’s hard for me to follow and has a lot of repetition, I’m happy I found your blog! I’m going to have a lot of fun going back and reading all of your posts! First recipe to try will be the Char Siew, then the spicy chicken!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s