👨‍🍳 作り方

1. 1

   In a large bowl, combine the coconut milk, minced garlic, palm sugar, soy sauce, fish sauce, lime juice, and black pepper. Stir until the palm sugar is dissolved.

   💡 プロのコツ: If using solid palm sugar, ensure it's finely grated or chopped for easier dissolving.
2. 2

   Add the thinly sliced pork neck to the marinade. Toss well to ensure all pieces are evenly coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight.

3. 3

   Preheat your grill or grill pan to medium-high heat. Lightly oil the grates or pan.

   💡 プロのコツ: Ensure the grill is hot before adding the pork for a good sear.
4. 4

   Remove the pork from the marinade, letting any excess drip off. Grill the pork slices for about 4-6 minutes per side, or until nicely caramelized and cooked through. Avoid overcrowding the grill.

   💡 プロのコツ: Flip the pork frequently to ensure even cooking and prevent burning.
5. 5

   Once cooked, remove the pork from the grill and let it rest for a few minutes before slicing into bite-sized pieces if desired.

   💡 プロのコツ: Resting allows the juices to redistribute, resulting in more tender meat.
6. 6

   Serve the grilled pork neck with steamed jasmine rice, pickled vegetables, and a side of sweet chili sauce or a spicy dipping sauce.