Recipe

Thai Grilled Pork Neck served with Pomelo Salad

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Ingredients 1 piece pork neck meat Pomelo Salad: 1/2 fresh pomelo, pith & seeds removed 1 tbsp toasted desiccated coconut 1 tbsp toasted peanuts chopped 1 tbsp fried shallots 1/2 cup shredded green cabbage Seasonings 1 stalk lemon grass, chopped 1 tbsp chopped galangal 1 bird's eye chili, chopped 2 tbsp fish sauce Juice of 2 limes 2 tbsp coconut sugar 2 tbsp coconut sugar Salad dressing: 2 tbsp tamarind, soak in cold drinking water Juice of 2 limes 2 tbsp fish sauce 1 bird's eye chili, chopped Coconut sugar to taste Method 1 Mix ingredients for the marinade together and pour over the pork neck; leave to marinate for at least 1 hour. 2 Heat a grill pan or frying pan, cook the pork neck until caramelized on both sides and cooked through. Remove and keep aside. 3 To prepare the pomelo salad, mix ingredients for the dressing well. Add to the pomelo and shredded cabbage with desiccated coconut. 4 Arrange the pomelo salad on a plate with sliced pork neck. Sprinkle with peanuts and fried shallots. Serve. Back

1 piece pork neck meat
Pomelo Salad:
1/2 fresh pomelo, pith & seeds removed
1 tbsp toasted desiccated coconut
1 tbsp toasted peanuts chopped
1 tbsp fried shallots
1/2 cup shredded green cabbage

1 stalk lemon grass, chopped
1 tbsp chopped galangal
1 bird's eye chili, chopped
2 tbsp fish sauce
Juice of 2 limes
2 tbsp coconut sugar
2 tbsp coconut sugar

2 tbsp tamarind, soak in cold drinking water
Juice of 2 limes
2 tbsp fish sauce
1 bird's eye chili, chopped
Coconut sugar to taste

1	Mix ingredients for the marinade together and pour over the pork neck; leave to marinate for at least 1 hour.
2	Heat a grill pan or frying pan, cook the pork neck until caramelized on both sides and cooked through. Remove and keep aside.
3	To prepare the pomelo salad, mix ingredients for the dressing well. Add to the pomelo and shredded cabbage with desiccated coconut.
4	Arrange the pomelo salad on a plate with sliced pork neck. Sprinkle with peanuts and fried shallots. Serve.