Muu yang with nahm jim jaew (barbecued pork with chilli dipping sauce)

AT A GLANCE

  • Serves 6 people

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 (1/3 cup) fish sauce
  • 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
01   Process 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).
02   Meanwhile, 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.
03   Preheat 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.

Topics:

SUMMER, MAIN, CORIANDER, RICE, SHALLOTS, FISH SAUCE, CHILLIES, GARLIC, LEMONGRASS, THAI, DRINK SUGGESTION, PORK, TAMARIND

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

GERALDINE MUNOZ AND LISA FEATHERBY

Drinking Suggestion:

FRUITY SPARKLING CIDER. , suggested by MAX ALLEN

FEATURED IN

Feb 2011

Feb 2011

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