Grilled pork neck with eastern dipping sauce
| 450g | Pork neck |
| Marinade | |
| 3 | Cloves garlic (finely chopped) |
| ½ Tsp | White pepper |
| 1 | Coriander root (finely chopped) |
| 1.5 Tsp | White sugar |
| 1.5 Tab | Seasoning sauce (substitute Maggi soybean sauce) |
| 1.5 Tab | Oyster sauce |
| 1.5 Tab | Vegetable oil |
| Dipping sauce | |
| 10g | Dried chilli powder |
| 25g | Garlic Cloves |
| 20g | Shallots |
| 10g | Galangal ginger |
| 80g | Pad Thai sauce (1/2 cup tamarind sauce, 50g fish sauce & 100g Palm sugar) |
| 1 Tab | Sticky rice flour (method of product below) |
- In an oven bake garlic, shallots and ginger until the garlic and shallots are soft
- Place garlic, shallots, and ginger in a mortar and pound into a paste
- Combine the mortar paste with the Pad Thai sauce. Taste and adjust. Put to one side
- Put the pork in a hot pan and cook until the outside is caramelised
- Take the pork out of the pan and cut into 5mm strips
- Put strips back into pan and complete cooking. Place the pork on the plate with the dipping sauce. Sprinkle a little sticky rice four on the sauce for taste.
Sticky Rice flour
You can buy sticky rice flour or you can make it yourself
| 4 | Kaffir lime leaves |
| 4g | Galangal ginger |
| 130g | Sticky rice (uncooked) |
- Combine Kaffir, galangal and sticky rice in a wok
- Cook until the rice is nearly black
- Pour into a mortar and grind until it is mostly powder. Rice flour done.