Pan-Roasted Pork Neck with Sweet & Sour Thai Sauce

No oven is needed to cook pork neck? That’s right! This method used by BigBoy only requires a skillet. By using the slow-cooking principle, you can achieve juicy and tasty pork neck just as well.

The secret to keeping the pork neck tender and juicy lies in continuously brushing the sauce onto the surface of the meat during cooking. I use the marinade from the pork neck itself, which helps keep the meat moist while also allowing the surface to become crispy and delicious. This method not only maintains the meat's tenderness but also ensures each bite is infused with a rich aroma.

To enhance the flavour, I also prepared a Thai dipping sauce. This sauce is spicy, tangy, and sweet, making it very appetising. When enjoying the pork neck, you can dip the slices into this sauce to add an extra layer of flavour. The spicy, tangy, and sweet notes of the sauce make the pork neck even more tantalising, ensuring each bite is full of unique Thai flavours.

Additionally, it's worth noting that due to the uneven shape of the pork neck, you should occasionally press down on the pork with a spatula during the cooking process. This ensures that the surface of the meat cooks evenly. This little trick helps achieve a perfectly crisp and aromatic finish on each piece, enhancing the overall texture of the dish.

Ingredients

Basic Ingredients

Pork Neck	400g
Lime	1 each
Lemongrass	2 sticks
Garlic	1 whole blub
Shallot	4 cloves
Fish Sauce	2 tbsp
Rose cooking wine	1 tbsp
Sugar / Palm Sugar	25g