Name: Muu yang with nahm jim jaew (barbecued pork with chilli dipping sauce)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 4 coriander roots, scraped; 3 garlic cloves, finely chopped; 1 lemongrass, white part only, finely chopped; 1 tsp coarsely ground white pepper; 20 gm light palm sugar, crushed; 1 tbsp fish sauce; 1 tbsp dark soy sauce; 600 gm piece of pork neck, cut lengthways into 2cm-thick slabs; Nahm jim jaew; 2 tsp black glutinous rice; 6 birdseye chillies, coarsely chopped; 3 long red chillies, coarsely chopped; 1 garlic clove; 80 ml fish sauce (1/3 cup); 40 gm light palm sugar (crushed), or to taste; 20 gm tamarind pulp, dissolved in 1 tbsp hot water, strained (solids discarded); 1 red shallot, finely chopped

Muu yang with nahm jim jaew (barbecued pork with chilli dipping sauce)

Australian Gourmet Traveller Thai recipe for muu yang with nahm jim jaew (barbecued pork with chilli dipping sauce).

Serves 6

Prep

15M

Cook

25M

Total

40M

Muu yang is a popular street food in Isaan. If you have time, marinate the meat for 2 days – you’ll be rewarded by the flavour. You’ll need to begin this recipe a day ahead.

Ingredients

4 coriander roots, scraped

3 garlic cloves, finely chopped

1 lemongrass, white part only, finely chopped

1 tsp coarsely ground white pepper

20 gm light palm sugar, crushed

1 tbsp fish sauce

1 tbsp dark soy sauce

600 gm piece of pork neck, cut lengthways into 2cm-thick slabs

Nahm jim jaew

2 tsp black glutinous rice

6 birdseye chillies, coarsely chopped

3 long red chillies, coarsely chopped

1 garlic clove

80 ml fish sauce (1/3 cup)

40 gm light palm sugar (crushed), or to taste

20 gm tamarind pulp, dissolved in 1 tbsp hot water, strained (solids discarded)

1 red shallot, finely chopped

Method

Main

1.Process coriander, garlic, lemongrass and pepper in a small food processor until finely chopped, add palm sugar, fish and soy sauces, transfer to a non-reactive container with pork neck, turn to coat and refrigerate to marinate (overnight).

2.Meanwhile, for nahm jim jaew, dry-roast rice in a small frying pan over high heat until toasted (4-5 minutes), then pound in a mortar and pestle until finely ground. Add chillies and garlic, pound to a fine paste, add remaining ingredients, adjust seasoning to taste (should taste hot, sour and salty) and stir to combine.

3.Preheat a coal-bedded barbecue or char-grill pan to medium-high heat. Add pork and turn occasionally until charred and cooked through (15-20 minutes). Slice and serve with nahm jim jaew.