Pork jowl (aka neck) marinated overnight in lemongrass, garlic, soy, and brown sugar then grilled. This pork recipe will get you salivating! #pork #thai #easyrecipes
Thai Grilled Pork
- 500 g / 18 oz pork jowl (aka, pork neck)
- 6 cloves of garlic
- 5–6 long stalks of cilantro (without leaves)
- 2 tbsp chopped lemongrass
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp black peppercorns
- 2 tbsp brown sugar or palm sugar
- pinch of sea salt
- 1/4 small red onion
- 1 garlic clove
- 1 red chile (optional)
- 5–6 fresh cilantro sprigs with leaves
- 2 tbsp fish sauce
- 1 1/2 tbsp brown sugar or palm sugar
- 1 1/2 tbsp lime juice
- 3 tbsp water
Thai Pork Jowl
- In a food processor or using a mortar and pestle, combine garlic, cilantro stalks, lemongrass, oyster sauce, soy sauce, black peppercorns, brown or palm sugar, and salt. Blitz or pulverize until smooth.
- Cut the meat into strips about 2 inches (4.5 cm) thick. Pour marinade over pork jowl and make sure everything is evenly coated. Cover and let marinate in the fridge overnight.
- When ready to cook, take the pork out about 30-1 hour before cooking and allow it to warm up to room temperature before grilling them on a bbq or underneath the grill or broiler in the oven. Cook for about 5-7 minutes on each side or until the strips are firming up and the outside starts to crisp and caramelize.
- When finished grilling, remove from heat and rest on a plate on a plate for about 5 minutes before cutting into them. Cut at an angle and against the grain to get the best thin slices.
- In a food processor or using a mortar and pestle, combine all ingredients together and blitz or pulverize until smooth. Let sit for about 10-15 minutes to ensure all ingredients marry together then serve.
- Prep Time: 12 hours
- Cook Time: 14
- Category: Main, Pork
- Method: grilling
- Cuisine: Thai
Keywords: pork, pork neck, pork jowl, Thai, grilling, grilled, garlic, cilantro, lemongrass, brown sugar, dipping sauce, fish sauce, grilled pork, palm sugar