
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 |
|
|
![]() |
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!
|
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。