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.
4coriander roots, scraped3garlic cloves, finely chopped1lemongrass, white part only, finely chopped1 tspcoarsely ground white pepper20 gmlight palm sugar, crushed1 tbspfish sauce1 tbspdark soy sauce600 gmpiece of pork neck, cut lengthways into 2cm-thick slabsNahm jim jaew2 tspblack glutinous rice6birdseye chillies, coarsely chopped3long red chillies, coarsely chopped1garlic clove80 ml (1/3 cup)fish sauce40 gmlight palm sugar (crushed), or to taste20 gmtamarind pulp, dissolved in 1 tbsp hot water, strained (solids discarded)1red shallot, finely chopped
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).
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.
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.