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

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.

You'll need

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 (1/3 cup) fish sauce 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


  • 01
  • 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).
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Fruity sparkling cider.

Featured in

Feb 2011

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