Thai Grilled Pork Neck with Sticky Glaze
Charred pork neck glazed with fish sauce, palm sugar, and lime—crispy edges, smoky depth. Grilled in under 25 minutes and plated straight from the pan.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.25 lb pork neck steaks or chunks, 1.5 inches thick
- 3 tbsp fish sauce
- 2 tbsp palm sugar or brown sugar
- 1 whole lime (juiced)
- 4 cloves garlic, minced
- 1 tsp Thai chilies or red pepper flakes
- 1 handful fresh cilantro and lime wedges for serving
Instructions
- 1
Mix fish sauce, palm sugar, lime juice, garlic, and chili flakes in a small bowl until sugar dissolves.
- 2
Pat pork dry. Season both sides with salt and pepper.
- 3
Heat a cast iron skillet or grill pan over high heat until smoking, about 2 minutes.
- 4
Sear pork 2 minutes per side without moving—edges should char and look caramelized.
- 5
Pour glaze over pork. Reduce heat to medium-high and cook 3–4 minutes, basting with pan sauce, until glaze bubbles and coats the meat.
- 6
Slide onto a plate, pour pan glaze over top, garnish with cilantro, and serve with lime wedges.
Tools you’ll need
- 12-inch cast iron skillet or grill pan
- small mixing bowl
- tongs
- meat thermometer (optional)
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