Charcoal Grilled Pork Neck
Charcoal grilled pork neck is a delightful dish known for its rich flavors and tender texture. This dish draws its roots from Southeast Asian cuisine, where it has been enjoyed for generations. The combination of charcoal grilling and the unique marinade enhances the natural flavors of the pork neck, making it a favored delicacy.
History of Charcoal Grilled Pork Neck
Originating from Thailand, grilled pork neck, or "Kor Moo Yang," is a staple in Thai street food culture. The dish highlights the art of grilling with charcoal, imparting a smoky flavor that is quintessential to traditional Thai barbecue methods. Over time, this dish has gained popularity around the world, celebrated for its simplicity and robust taste.
Ingredients
- Pork neck - 1 kg
- Soy sauce - 3 tablespoons
- Fish sauce - 2 tablespoons
- Palm sugar - 2 tablespoons
- Garlic - 4 cloves, minced
- Coriander roots - 3, finely chopped
- Black pepper - 1 teaspoon
- Lemongrass - 1 stalk, minced
- Lime - 1, juiced
Preparation
Before diving into the cooking process, it's essential to properly prepare the pork neck to achieve the best flavor and texture. Start by cleaning the pork neck and patting it dry with a paper towel. Trim any excess fat, but leave some to keep the meat juicy during grilling.
Marination
In a large mixing bowl, combine the soy sauce, fish sauce, palm sugar, garlic, coriander roots, black pepper, lemongrass, and lime juice. Mix well until the palm sugar has dissolved completely. Place the pork neck in the marinade, ensuring it is evenly coated. Cover the bowl with cling film and let it marinate in the refrigerator for at least 4 hours, preferably overnight, for maximum flavor absorption.
Cooking Process
Preparing the Grill
For authentic flavor, use a charcoal grill. Begin by lighting the charcoal and allowing it to burn until it develops a white ash coating. This usually takes about 20-30 minutes. Arrange the charcoal for indirect grilling by pushing it to one side of the grill, creating a high-heat searing zone and a lower heat cooking zone.
Grilling the Pork Neck
Remove the pork neck from the marinade and let it come to room temperature. Place the pork neck on the hot side of the grill, searing each side for about 3-4 minutes to lock in the juices and develop a nice char. Move the meat to the cooler side and cover the grill. Grill the pork neck for 15-20 minutes or until the internal temperature reaches 145°F (63°C). Use a cooking timer to track the time effectively. Let the pork neck rest for a few minutes before slicing.
Serving Suggestions
Charcoal grilled pork neck is best enjoyed sliced thinly, served with sticky rice and a side of spicy dipping sauce. Garnish with fresh coriander leaves and lime wedges for added freshness. Pair with a light lager or iced tea to complement the flavors of the dish.
How to Enjoy
To truly savor this dish, mix your preferred portion of pork neck with rice and dip each bite into the sauce. Enjoy in a casual outdoor setting or a cozy family dinner, bringing the authentic taste of Thai cuisine to your table.