Recipe detail

Name: Grilled pork neck salad (Thai)
Yield: 10
Cuisine: South-East Asian
Ingredients: 1.0000 kg; 50.0000 ml; 50.0000 ml; 20.0000 g; 30.0000 g; 20.0000 g; 70.0000 ml; 100.0000 g; 30.0000 ml; 130.0000 ml; 10.0000 g; 30.0000 g

Pork Grilled pork neck salad (Thai)

30. 4. 2025

Author: Myat Ko ko

Food category: Pork

Cuisine: South-East Asian

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Program steps

Preheating:
200 °C

To view the entire table, move the table to the right.

Hot air

100 %

Termination by time

00:10 hh:mm

200 °C

100 %

Ingredients - number of portions - 10

Name	Value	Unit
Pork Neck	1	kg
Oyster sauce	50	ml
Light soy sauce	50	ml
Ground rice	20	g
Ginger paste	30	g
Garlic paste	20	g
Oil	70	ml
Onion slice	100	g
fish sauce	30	ml
Tamarind juice	130	ml
Chill flake	10	g
Brown sugar	30	g

Directions

-Marinate all the ingredients together excluding tamarind juice, chilli flake, brown sugar, onion slice, then refrigerate for 30 minutes.
-Please the vision grill and wait for preheating.
-When reach the desires temperature place the pork neck and grill for 10 minutes.
-When it's cook let it cool down and cut thin slice.
-Mixed tamarind juice, chilli flake, brown sugar for dressing and tossed it up with pork neck, onion slice. -Garnish with coriander leaves, Thai basil and roasted rice powder.

Recommended accessories

Vision Grill