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.
- 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
- 1Process 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).
- 2Meanwhile, 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.
- 3Preheat 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.
Drink Suggestion: Fruity sparkling cider. Drink suggestion by Max Allen
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