oyster sauce, soy sauce, black soy sauce, ground white pepper and water to make a marinade.. 2. Cooking the pork. Why: What pushed this recipe from 1 to 2 in pro-level is the jaew (sauce) that it is served with. Mix the ingredients of the dipping sauce until the sugar is molten. Otherwise regular chili flakes can work too. Khor Moo Yang(Thai grilled pork jowl/neck) is my holy grail of Thai food. Set aside. Step 3. Serve with the jaew or alone with sticky or steamed rice. Add pork when hot, fat side down and cook for 4-5 minutes. Either some don’t have it at all or they don’t use the right cut of pork. Grilled or pan fried, served on its own or with jaew(dipping sauce) on the side–you really can’t go wrong. Thai steamed sticky rice – how to cook it yourself is for another post. Serve with the pork. Enjoy this third recipe in bellyful life’s Thai Recipe Summer Series! Golden Mountain sauce and sugar. Q: Last week at the farmers’ market I bought a pound of pork jowls and figured I would do some research later to find out how to make them. Here is a picture of the difference between Thai chili flakes on top and regular chili flakes on bottom (what you might top your pizza with). You can tell its pork jowl by the striation of the fat in the meat. So simple and devastatingly delicious. Like my other posts, hit up your local Thai, Lao or Vietnamese market(yelp it, you’ll be surprised! Mix the marinade. Stir rice constantly for 2 minutes to prevent burning, toast until light to dark brown. Thai-style Pork Jowl. If you live in the Bay Area, Koreana in Oakland has the best cuts for only $6.99 a pound. Bake the pork jowl for 15~20 minutes until golden brown and done. 15 minutes active time prepping and cooking, 2-4 hours of of marinating time, Your email address will not be published. Sourcing pork jowl. Trim part of the thick layer of fat that usually comes with the jowl, leaving a thin later. Stir in 1 tsp of the roasted rice powder. I’ve been able to find this at Korean markets and butchers in Chinatown. Heat up a pan or wok at high heat, add 2 tsp of uncooked jasmine rice when hot. Enter your email address to subscribe to this blog and receive notifications of new posts by email. If you have access to a Thai market, go all out and pick this up too in addition to the condiments above. Marinate the pork jowl overnight. Set aside for 5 minutes and cut into slices at an angle. That’s it! Preheat the oven to 350 degrees. Mortar and pestle, spice grinder or food processor: You need to be able to take the roasted rice and grind into a powder. Add the pork neck to the bowl. I’ve looked up recipes before that require Thai whisky, palm sugar and a bunch of other complicated ingredients and, it turns out, the best recipe is only two ingredients! Serve with sliced pork on the side! What you’ll miss is the smokiness and efficient spicy punch of the real deal, but it’s not a deal breaker. Seal, shake and massage the bag around to mix the marinade. Enjoy this third recipe in bellyful life’s Thai Recipe Summer Series! Prep jowl for marination. If you have access to a Thai take out place that has it, get an order! Put 3 tbsp of granulated sugar and 3 tbsp of Golden Mountain Sauce into the resealable bag. Resealable plastic bag – gallon size: You’ll be using this to marinate the pork in. Will likely be 1-2 pieces, 1 stalk of small chopped green onion, both green and white parts, 1-2 tsp of Thai chili flakes or regular chili flakes. In a large bowl, combine the . https://www.thefoodinmybeard.com/recipe/crispy-pork-jowl-buns P’Ban only gave me those two ingredients and I have figured out all the other steps. However, if you are in SF, the one place that does it well is Lers Ros in the Tenderloin. Recipe is straight from Thailand from P’Ban, my Aunt’s, helper that’s been working for her for over 30 years.