SoupedUpRecipes: BBQ pork neck – this is a Thai dish but it is really popular in Cantonese restaurants too. There is a lot of Thai influence in Cantonese cuisine. However, the most important thing is that this taste amazing and it is super easy to make.
This dish can’t be done without pork neck. At least in my language, it is called pork neck. As I research more, It is also called pork jowl or pork cheek. It is a thin piece of meat that’s on the side of the pig cheek. Each pig has 2 of this meat. This cut is popular in Cantonese, Thai even Vietnamese cuisine. The special part about this meat is that it contains more fat in it and the fat is evenly distributed between each fiber which makes it has totally different texture than any other cut of the pork. If you have never heard of this, must ask the butcher to cut it for you. You have to try it. It is so good!
**If you want all the details, [here is the video source](https://youtu.be/ln5rv54Fn_I). Or the text:**
**FOR THE MARINADE**
– 1 piece of pork neck [about half a pound] [猪颈肉]
– 1 tbsp of palm sugar [棕榈糖]
– 1 tbsp of oyster sauce [蚝油]
– 1 tbsp of fish sauce [鱼露]
**FOR THE SPICY DIPPING SAUCE**
– 1/2 tsp of black pepper [黑胡椒]
– 1/4 tsp of cumin seeds [孜然]
– 1 piece of cilantro [香菜]
– 1 tbsp of lime juice [青柠汁]
– 1 tbsp of shallot [红葱头]
– 1.5 tbsp of fish sauce [鱼露]
– 2 tsp of honey [蜂蜜]
– 1 tsp of dried chili powder [辣椒粉]
**HOW TO MAKE IT**
– What we are going to do is use a fork to poke holes on the pork neck. This helps the marinade. After you done with poking, you can make the seasoning. It is really simple – only requires 3 ingredients (1 tbsp of palm sugar, 1 tbsp of fish sauce, 1 tbsp of oyster sauce).
– Marinate the meat for at least 1 hour. It is better to do it overnight.
– Put your meat on the grill, bake one side for 3- 5 minutes. Flip it over and bake the other side for 3-5 minutes. Keep flipping it over and baking it for 3-5 times.
– cut the meat into thin slices. Serve it with dipping sauce.
Enjoy your meal! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
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enjoytheshow: Never had pork cheek cooked hot and fast like that, in most recipes it’s always slow braised. Might have to try this sometime, it’s a delicious piece of meat. And in the US if you call a butcher ahead of time they can get you some for dirt cheap because no one eats it.
WandersFar: How would you modify this recipe for the stovetop, the oven, or the broiler? For the grill-less among us…
WandersFar: When it starts with fish sauce and oyster sauce you know it’s going to be good.
GoHawksGo_2016: Thanks for posting the recipe. What did you do with the potatoe you used to make the vid?
