Thai BBQ Pork Jowl คอหมูย่าง นำ้จิ้มแจ่ว

Method5 steps · about 2 hr 35 min

1. 1

   Step 1: Make marinade: In a mortar and pestle, grind the white peppercorns (¼ tsp) until fine. Add garlic (2 cloves), lemongrass (1 piece), cilantro roots or stems (1–2) and pound into a paste. Add palm sugar (2 tsp) and pound until dissolved. Add oyster sauce (1 Tbsp), soy sauce (1 Tbsp) and coconut milk (2 Tbsp); stir to combine. Pour the marinade over the pork, making sure the pork is thoroughly coated. Let the pork marinate in the refrigerator for at least 2 hours, best to do this one day in advance.

   Minimum pork marination · 120 minUses 250 g pork jowl (see note) · 2 cloves garlic · ¼ tsp white peppercorns · 1–2 cilantro roots or stems · 1 piece lemongrass · 2 tsp palm sugar, chopped · 2 Tbsp coconut milk · 1 Tbsp oyster sauce

2. 2

   Step 2: For the dip, heat the 1½ tbsp palm sugar, tamarind juice (2 Tbsp) and about 1 tbsp water until the sugar dissolves and the mixture thickens. Turn off the heat and stir in the diced shallots (1 tbsp) while hot. Add fish sauce (1 Tbsp), lime juice (2–3 tsp) and roasted chilli flakes to taste. Reserve the toasted rice powder and optional cilantro until just before serving.

   Uses 1.5 tbsp palm sugar · 2 Tbsp tamarind juice (what is tamarind?) · 1 Tbsp fish sauce · Roasted chili flakes, to taste (or sub any spicy chili powder you have) · 1 tbsp shallots · 2–3 tsp lime juice · 1 tbsp water

3. 3

   Step 3: To grill the pork: Preheat the grill (heat setting will depend on how powerful your grill is...mine is set on high but yours might only need to be on medium or medium high). Grill the pork without closing the grill lid for about 4-5 minutes on each side, timing will depend on the thickness of the pork and the heat of your grill. The pork should reach about a medium doneness (145°F internal temp).

   Grill pork both sides · 10 minUses pork jowl coated in aromatic coconut marinade and refrigerated at least two hours

4. 4

   Step 4: Let the pork rest for at least 5 minutes before slicing. While the pork is resting, finish the dipping sauce by stirring in the toasted rice powder (2 tsp) and some chopped cilantro leaves.

   Rest pork · 5 minUses 2 tsp toasted rice powder (see recipe below) · Chopped cilantro, optional · pork jowl grilled on both sides to 145°F · palm sugar, tamarind, shallot, fish sauce, lime and chilli dip

5. 5

   Step 5: Slice the rested pork thinly across the grain. If the piece is very thin, angle the knife about 45 degrees for wider slices. Serve with the finished toasted-rice and cilantro dipping sauce.

   Uses pork rested at least five minutes before thinly slicing across the grain · nam jim jaew with toasted rice powder and optional cilantro added just before serving