BBQ Pork Neck with Thai Isaan Dipping Sauce

Aug 10, 2020

Level up this summer with a new and improved grazing platter



While this recipe makes for a lunch or dinner meal, our Foodifox Chef Paula always finds herself serving her BBQ Pork Neck as a platter to share with friends.

Think about those warm summer nights, when you invite your friends over for a glass of wine or a refreshing cocktail and you need something to satisfy your appetite but you don’t want to serve the same old classic cheese board. Our BBQ Pork Neck becomes a great new option.

Change the game plan with an exotic grazing platter full of flavour featuring juicy bite-size chargrilled pieces of pork dipped in a sweet and savoury sauce. Chef Paula hints that the key to serving enjoyable sharing meals is to prepare them with ingredients that are easy for your guests to pick up and eat. She suggests making the most out of your BBQ Pork Neck platter by using fresh vegetables such as carrots and celery sticks. While they are simple, they don’t require much effort to prepare, and they become helpful in polishing off that divine dipping sauce after your guests have devoured the BBQ pork.


Serves: 4


1kg pork neck

Pork marinade

1 tbsp gochujang

1 tbsp paprika powder

2 tbsp white sugar

3 tbsp sriracha sauce

1 handful chopped coriander leaves

3 tbsp oyster sauce

3 tbsp vegetable oil

Dipping sauce

4 tbsp tamarind paste

¼ cup water

3 tbsp fish sauce

4 tbsp Palm sugar

1 handful coriander

1 tbsp chilli flakes

½ red onion

1 tbsp roasted sticky rice powder



Slice the pork into 1cm thick pieces. In a bowl, combine all of the ingredients together to make the marinade. Add the pork neck to the bowl and massage the marinade into the pork. Set aside for 2 hours. 

Dipping sauce: in a pan add the tamarind, water, fish sauce, palm sugar and mix together on low heat until the palm sugar has melted. Set aside to cool down and in the meantime, cut the coriander and red onion. 

Once the dipping sauce has cooled down, add the coriander, onion, chilli flakes, roasted sticky rice powder into the dipping sauce and set aside. 

Pan fry the pork on medium-high heat  for 3-5 minutes. The pork needs to be cooked all the way through and have a nice chargrilled texture on the outside. 

Serve the pork on a board with the dipping sauce and chopped up seasonal vegetables of your choice. 

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