Spice up your next gathering with this irresistible Dusty Chili Pork Neck recipe! Forget bland appetizers – this recipe delivers a fiery kick and unbelievably tender, flavorful pork. Imagine succulent, slow-cooked pork neck, infused with a smoky, complex chili blend that's both addictive and surprisingly easy to make. The perfect balance of sweet and spicy, this dish is guaranteed to be a conversation starter and a crowd-pleaser. It's the ideal party snack, equally at home at a casual get-together or a more sophisticated event.
This recipe uses readily available ingredients and a simple, straightforward method to achieve maximum flavor. We'll guide you through each step, from prepping the pork neck to creating the unforgettable dusty chili rub. Ready to tantalize your taste buds and impress your guests? Let's dive into the detailed, step-by-step instructions to make this amazing Dusty Chili Pork Neck.
Tools Needed
- Charcoal grill
- Hot pot
- Mortar and pestle
Ingredients
- Pork neck: 2 kg
- Garlic: 10 cloves
- Coriander root: 4-5 pieces
- Roasted rice
- Chili: 5-6 spoons (or 2 spoons for less spice)
- Black pepper: 1 teaspoon
- Blue-green seasoning sauce: 1.5 ladles
- Oyster sauce
- Soy sauce: 1.5 cups
- Seasoning: 1 tablespoon
- Black soy sauce
- Condensed milk
- Palm sugar: 1 ladle (2 heaped tablespoons)
- Kaffir lime leaves
- Lemongrass
- Tamarind juice: 6 tablespoons
- Fish sauce: 9 tablespoons
- Rice
- MSG
- Lime: 1 (or more, to taste)
- Onions
- Thai basil
- Shallots
Step-by-Step Instructions
Step 1. Prepare Aromatic Base & Marinade
- Add kaffir lime leaves and lemongrass, stir-fry and blend.
- Combine garlic, coriander root, roasted rice, pepper, blue-green seasoning sauce, oyster sauce, soy sauce, seasoning, black soy sauce, condensed milk, and palm sugar.
Step 2. Marinate and Infuse Pork
- Marinate the pork neck for at least 30 minutes (or 3-6 hours or overnight).
- Add chili to the marinated pork.
Step 3. Grill the Pork Neck
- Grill the pork neck over high heat, turning frequently, until cooked through.
Step 4. Prepare the Dipping Sauce
- Combine tamarind juice, fish sauce, palm sugar, rice, chili, MSG, lime, onions, Thai basil, and shallots.
Read more: Thai Grilled Eggplant Salad (Yum Makua Yow): A Step-by-Step Guide
Tips
- Reduce palm sugar if you prefer less sweetness.
- Adjust chili amount to your spice preference.
- Don't overcook the pork; high heat is key to prevent burning.
- Adjust lime in the dipping sauce to your preferred level of sourness.
Nutrition
- Calories: approximately 2500-3000
- Fat: 150-200g
- Carbs: 50-70g
- Protein: 150-180g
FAQs
1. Can I use a different cut of pork?
While pork neck is ideal for its tenderness and flavor when slow-cooked, you can experiment with other cuts like shoulder or butt. Just be aware that cooking times may need adjustment.
2. How far in advance can I prepare the chili rub and the pork?
You can prepare the chili rub up to a week ahead and store it in an airtight container. Marinating the pork for at least 4 hours (or overnight) will enhance the flavor significantly.
This Dusty Chili Grilled Pork Neck recipe is a guaranteed crowd-pleaser, offering a delicious blend of smoky, spicy, and tender flavors. From casual gatherings to more formal events, this party snack is sure to be a hit. So fire up the grill and prepare to impress your guests with this unforgettable culinary creation!