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!
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BBQ Pork Neck
FOR THE MARINADE:
- What we are going to do is use a fork to poke holes. 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.