Grilled Pork Neck

🔥 Prep

• Rinse the 300 g pork neck under cold water and pat dry with paper towels.
• Finely chop 1 tsp coriander root and mince 3 cloves garlic.
• In a small bowl, combine 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 0.5 tsp pepper, the chopped coriander root, and minced garlic; stir to form a marinade.
• Place the pork neck in a resealable bag or shallow dish, pour the marinade over it, and turn to coat evenly.
• Let the pork marinate in the refrigerator for at least 30 minutes (or up to 2 hours) to absorb flavors.

🔥 Cook

• 1. Preheat a grill or grill pan to medium-high heat (about 200‑220 °C).
• 2. Remove the pork neck from the marinade, allowing excess to drip off, and place it on the hot grill.
• 3. Grill the pork for 4‑5 minutes per side, searing until grill marks appear and the surface is caramelized.
• 4. After the first side, flip the pork and continue grilling for another 4‑5 minutes.
• 5. Reduce the grill to medium heat (about 180 °C) and cook an additional 2‑3 minutes per side, or until the internal temperature reaches 63 °C (medium) or 70 °C (well‑done) as preferred.
• 6. Transfer the grilled pork neck to a cutting board and rest for 5 minutes before slicing.
• 7. Slice the pork against the grain into 1‑cm thick pieces for serving.

🔥 Serve

• Arrange the sliced grilled pork neck on a platter and drizzle with any remaining pan juices or a squeeze of fresh lime.
• Serve with steamed jasmine rice, sticky rice, or Thai-style rice noodles.
• Accompany with a side of fresh cucumber salad, pickled vegetables, or a spicy chili dipping sauce (nam jim jaew).
• Garnish with chopped fresh cilantro and sliced red chilies for added color and heat.