Sawaddee ka welcome to hot Thai kitchen well here in Vancouver we finally have our summer this
year I think this is the first warm weekend in a long time people are starting to bring out their
barbecue so I thought I would share with you a really classic Thai recipe that you can put on
your barbecue I'm making kaw moo yang kaw moo is pork neck literally and yang means to grill and
when we say pork neck we actually mean pork jowl which is one of the tastiest and underappreciated
cut in the pig so let's take a look at what this recipe is all about let's get started so this is
pork jowl and you can't mistake it for anything it's a very unique looking piece it's very thin
now in Thailand they tend to leave more of a fat on this but here they've taken most of the fat on
that's okay but if you like fatty grilled pork leave more of the fat on if you can now I get
this at an Asian grocery store you might need to look at either Asian source or specialized butcher
for this it's a little hard to find okay so the marinade is very simple in a really classic Thai
barbecue marinade actually we're gonna start out with some white peppercorns and want to
just grind that up first and I like to grind dry stuff separately because once you start adding
herbs and whatnot they don't grind as well all right so now that it's nice and fine I'm gonna
add my herbs I have got some garlic some thinly sliced lemongrass and some cilantro stems if you
can find cilantro roots you can go ahead and add that I don't have them anymore woo off they go
and now you want to get this pretty fine so now that it looks kind of like a paste it will smell
amazing ah mmm so good now I'm gonna add some palm sugar you can't just use regular white sugar for
this if you don't have it and I'm gonna pound this just to make sure they're all dissolved all right
so now that your sugar is dissolved now you could just finish everything in here I'm gonna transfer
it into a clear bowl so you guys can see better and by the way this marinade is good on chicken
you can use it on beef whatever you want to throw on the barbecue on chicken wings would be so good
now I'm gonna add my liquid seasoning and that is some oyster sauce some basic Thai pantry staple
ingredients some soy sauce to add aroma richness and also some liquid so that it absorbs into the
park I'm gonna add some coconut milk now some people in Thailand like to use evaporated milk
instead these days I prefer using coconut milk it's more traditional and also now it's very free
so I don't have to worry about somebody having issues and give this a good stir and that's pretty
much it that's a marinade right there now I'm just gonna put my marinade all over the pork and that's
it I like to do this a day in advance so I it can have a whole day to marinate but if you can get a
couple of hours that's just fine and there's quite a bit of liquid here the pork is gonna absorb much
of that into the meat for any Thai barbecue you want to have something called nam Tim tau as your
dipping sauce now I've made them team tau in a couple other recipes so put those links in the
description below as well or also up here but today I want to take this opportunity to show
you a different version just you know it's always good to have different options right this one's a
little thicker a little sweeter goes super well with this pork so I'm actually gonna cook it so
I'm gonna start out with a little pot and I'm gonna melt my palm sugar and yes you definitely
want to use palm sugar for this because you want that depth of flavor and some tamarind quite a bit
of tamarind I actually got inspired by my recent trip to Thailand where I went to this barbecue
place and they had this thicker sweeter towel that was really quite good now to help us dissolve
without drying out and just add a splash of water oh look at that okay so now that it has completely
dissolved I'm just gonna cook it for just a minute or so longer to get it a little thicker that looks
perfect heat off but while it's still hot I'm gonna add diced finely diced shallots and the
so heat from the dipping sauce will help wilt and distribute all that oniony flavor if you
were thinking wait a minute she hasn't used fish sauce yet in her pork not to worry here it is and
I'm using my good smooth fish sauce for this which by the way if you want to have a couple different
types of fish sauce your smoother more expensive one is perfect for dipping sauces we're sort of
the cheaper one is great for cooking in general I'm gonna transfer just into my bowl here just
to help it cool down a little faster and so you can see better too of course it has to be spicy
so I'm gonna add Thai roasted chili flakes you can use cayenne pepper if you don't have it and
you'll be able to add more cayenne pepper because it's not as spicy if this stuff is really spicy I
made this myself so I can only add a little bit I'm gonna add for thickening and also for aroma
some toasted rice powder if you follow the show you've seen me make this several times but if
not if this is new to you don't worry I'll put all the information in the written recipe and also you
give you a link to a video that shows you exactly how it's made down below oh yes I still have some
lime juice that's gonna go in we've got some tamron but I never find that tamarind is quite
hard enough it's always a little bit sweet on the sweet side so I'm just gonna add some lime juice
but the measurement for this you kind of have to taste and adjust because it's going to differ
depending on how tart your tamarind is salivating give this a quick taste mmm oh so good so just
before serving or to throw in some fresh cilantro but now we got a grill the pork alright so here
I am on the balcony grilling it's a beautiful day perfect day for it now if you don't have
a barbecue for this you can just use what do you call it the oven put it under the broiler okay so
I've got my girl I'll heat it up whoo smoky I've oiled it and now I'm just gonna put down my pork
yeah and that sizzle is what you want and I'm getting smoked a smoked pie the thing with this
is the park is so thin it's only gonna take a few minutes and I'm not gonna actually close the list
I have found that if I close the lid it it cooks the park way too quickly like it it's because it's
so thin and it didn't have time to get any grill marks before it became overcooked so obviously
every grill is different I've gotten mine set on high because I'm leaving it open so it's losing
a lot of heat off the top and with this cut apart you don't want to cook it well-done because it's
not a tender cut it's a bit chewy so you want it almost medium okay let's see oh yes that looks
nice and as you can see this part is curled up around the edges that happens sometimes and what
that is is some tendon or some connective tissue that is sort of shrinking and pulling all the meat
up with it that will be chewy so if you see a part that's curled up just trim it off so you
want to make sure you give the meat a rest don't cut it immediately after you pull off the grill
otherwise all the juices will run out okay for a thin piece like this I would say 5-10 minutes is
plenty and so it's very important you cut this against the grain which is very obvious on this
piece because the grain runs lengthwise like this but if you don't do that it's very chewy and what
I like to do is go a little bit sideways because it's so thin that if you do it straight down you
get like tiny little pieces so most of the time in Thailand you see people serve it sideways and go
pretty thin again this is a really tasty cut but it's not always tender if you cut it too thick
this is perfect look at that perfect doneness you want still to be a little bit pink in the middle
I'm just finish it off with some fresh cilantro
now one mistake here I made is I should have waited till the last minute to stir in the toasted
rice powder so it doesn't absorb too much liquid but this is ok if wallah there is a plate as an
authentic Thai barbecue if you have some Keir ice it's perfect little dip and see because this
one is a little thicker it'll stay on the pork better it's so good Oh dark pork I'm just gonna
taste a piece just straight-up just so it can really taste the pork excuse my hand see what's
unique about this cut is it such a flavorful cut of pork you know how you eat like a pork chop
the middle of the pork chop is like the blandest thing ever but this because it has a lot of fat
running through its flavorful throughout and the marinade is of course helping with that too you
really taste that coconut milk and the garlic in the lemongrass Wow and if you want to like
step it up a notch that dipping sauce is perfect so I hope you give this recipe a try definitely
the next time you bring out your barbecue put this on the menu you won't regret it so the recipe as
always will be on hot hi kitchen calm when you make it send me a photo on Facebook Twitter or
Instagram and if you love the show and you'd like to support us check out our patreon page up with
the link in the description below and I will see you next time for your next delicious Thai meal