Thai Style Grilled Pork Neck

Name: Thai Style Grilled Pork Neck
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 1 birds eye chili, thinly sliced; 4 Tbsps brown sugar, divided; 1 teaspoon fish sauce; 1 Tbsp juice from one lime; 1 kilograms pork neck, belly, or shoulder, cut into 2-inch chunks; 2 Tbsps soy sauce; 113 grams dried tamarind (see note above)

The recipe Thai Style Grilled Pork Neck is ready in approximately 30 minutes and is definitely a great gluten free, dairy free, and fodmap friendly option for lovers of Asian food. This recipe makes 4 servings with 1015 calories, 59g of protein, and 72g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. It works well as a main course. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have tamarind, brown sugar, pork neck, and a few other ingredients on hand, you can make it. To use up the pork you could follow this main course with the Blueberry Buckle as a dessert.

Instructions

In a small mixing bowl, combine 1/4 cup fish sauce, soy sauce, 3 tablespoons brown sugar, and lime juice.

Ingredients you will need

Brown Sugar

Fish Sauce

Lime Juice

Soy Sauce

Equipment you will use

Mixing Bowl

Place pork neck in a nonreactive container, then pour in all the marinade and mix to distribute evenly. Cover, refrigerate, and allow to marinate at least overnight and up to 2 days.

Ingredients you will need

Marinade

Pork

Slice tamarind into a few pieces.

Ingredients you will need

Tamarind

Place the pieces in a small bowl and add 1 cup boiling water.

Ingredients you will need

Water

Equipment you will use

Bowl

Let soak for 20 minutes, then mash the tamarind with your fingers.

Ingredients you will need

Tamarind

Pour the mash and its liquid into a strainer placed over an empty bowl. Press down on the tamarind pulp with your fingers until only the seeds and fiber are left in the strainer. Discard the contents of the strainer.

Ingredients you will need

Tamarind Pulp

Seeds

Equipment you will use

Sieve

Bowl

Add remaining fish sauce and sugar along with sliced chilis and mix to combine. Set aside.

Ingredients you will need

Fish Sauce

Chili Pepper

Sugar

Remove the pork from marinade and pat dry with a paper towel. Grill the pieces of pork over indirect heat in a covered grill, until meat is tender and the surface is charred, about 45 minutes. Alternatively, place pork on a foil-lined rimmed baking sheet, cover with foil, and roast in a pre-heated 350°F oven until tender and charred, about 45 minutes.

Ingredients you will need

Marinade

Meat

Pork

Equipment you will use

Baking Sheet

Paper Towels

Grill

Aluminum Foil

Oven

Let rest 20 minutes, then slice and serve with tamarind sauce.

Ingredients you will need

Tamarind

Sauce

Equipment

Ingredients

Servings:

bird's eye chili, thinly sliced 4Tbsps

brown sugar, divided 1teaspoon

fish sauce 1Tbsp

juice from one lime 1kilograms

pork neck, belly, or shoulder, cut into 2-inch chunks 2Tbsps

soy sauce 113grams

dried tamarind (see note above)

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Thai works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Lang & Reed Napa Valley Chenin Blanc with a 4.5 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.