Sawadee ka!
This week, we're sharing a classic Thai dish from our home cook Belinda Kirsten Tang who not only loves her Thai food but pop culture as well. Even though Belinda doesn't speak a word of Thai, she brings to us her all time favourite Thai Grilled Pork recipe which she learnt from a N̂xng s̄āw (big sister) when she visited Bangkok! Succulent, juicy and simply irresistible!
What's really important in this dish is its supporting dip which complements the robust taste of the grilled pork. A sour mix with a tinge of spice to pique those taste buds. We also modified the recipe slightly to offer a healthier option that didn't require the use of oil while cooking - but of course you'll need to have a good non-stick pan!
Khorb Khun Ka
This week, we're sharing a classic Thai dish from our home cook Belinda Kirsten Tang who not only loves her Thai food but pop culture as well. Even though Belinda doesn't speak a word of Thai, she brings to us her all time favourite Thai Grilled Pork recipe which she learnt from a N̂xng s̄āw (big sister) when she visited Bangkok! Succulent, juicy and simply irresistible!
| Servings | Prep Time |
| 4 people | 2 hours |
| Cook Time |
| 30 minutes |
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This week, we're sharing a classic Thai dish from our home cook Belinda Kirsten Tang who not only loves her Thai food but pop culture as well. Even though Belinda doesn't speak a word of Thai, she brings to us her all time favourite Thai Grilled Pork recipe which she learnt from a N̂xng s̄āw (big sister) when she visited Bangkok! Succulent, juicy and simply irresistible!
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Ingredients
- 1 kg pork neck （1公斤五花肉，靠近猪的颈部）
- 3 tablespoons brown sugar (3匙红糖）
- 2 tablespoons oyster sauce (2匙蠔油）
- 1 tablespoons fish sauce （1匙鱼露)
- 3 tablespoons olive oil （3匙橄榄油)
Dipping sauce: Thai Dried Chili sauce (蘸酱:泰式辣椒酱）
- 2 tablespoons shallot thinly sliced (3匙葱，切片）
- 3 tablespoons coriander finely chopped (3匙香菜，切碎）
- 2 tablespoon dried red pepper flakes coarsely ground (3匙干辣椒片）
- 4 tablespoons fish sauce （4匙鱼露)
- 1 lime extract juice（1个酸柑， 把汁挤出）
- 2 teaspoon brown sugar (2匙红糖）
Instructions
Pork Neck (五花肉)
- Cut the pork neck into wide slabs about 1.5 cm thick. Cut 2-3 slits on each piece of the meat to allow the marinade to penetrate deeper. 将五花肉切开成片约1.5 公分厚。
- Marinade: Mix brown sugar, oyster sauce and fish sauce in a big bowl until the brown sugar fully dissolve. 卤汁：在一个大碗里， 将红糖，蠔油和鱼露混合在一起直到红糖融化。
- Combine meat and marinade, pack them in a re-sealable plastic bags and place them in the refrigerator between 2 - 6 hours. 把五花肉腌泡在卤汁，放入保鲜袋。然后，放入冰箱腌制2 - 6 小时。
- Heat olive oil in frying pan at medium low heat. 在一个平底锅里用中低火将橄榄油煮热。
- Cook the meat thoroughly using medium low heat. Raise the heat to char the surface. 用中低火将五花肉煮熟， 然后用中火把外皮煮稍微焦.
- Slice and serve with dipping sauce. 将煮熟的五花肉切片， 即可和蘸酱上菜！
Dipping Sauce (蘸酱:泰式辣椒酱)
- Mix all ingredients together. 将全部的配料混合在一起。
- Adjust the taste with fish sauce, lime juice or sugar. The taste should be predominantly sour and salty. 酱汁的味道主要是酸和咸。可以用鱼露，酸柑汁和红糖来调整味道。
Recipe adapted from Belinda Kirsten Tang
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