Charred Thai Pork Neck with Lime & Chili
Tender pork neck glazed with a punchy fish sauce–lime–chili marinade, finished on a hot skillet until the edges char. Ready in 20 minutes, and absolutely viral.
- Total time
- 20 min
- Servings
- 2
- Calories
- 310
- Protein
- 38g
Ingredients
- 1 lb pork neck, sliced 1/2-inch thick
- 3 tbsp fish sauce
- 1 whole (juiced) lime
- 2 whole red Thai chili, minced (or 1 tsp chili flakes)
- 1 tbsp brown sugar
- ¼ cup cilantro, roughly chopped
Instructions
- 1
Mix fish sauce, lime juice, minced chili, and brown sugar in a bowl until sugar dissolves.
- 2
Pat pork neck dry. Toss with the marinade, coating both sides. Let sit 5 minutes.
- 3
Heat oil in a large skillet over medium-high until shimmering, about 1 minute.
- 4
Working in batches if needed, sear pork 3 minutes per side without moving—edges should char dark.
- 5
Transfer to a plate. Drizzle any pan juices over the top and scatter cilantro over.
- 6
Serve immediately with lime wedges and jasmine rice or sticky rice on the side.
Tools you’ll need
- small bowl
- 12-inch skillet
- tongs or spatula
- cutting board
- knife
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