Thai Pork Jowl

1. 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.
2. 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.
3. 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.
4. 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.

Dipping Sauce

1. 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.