Thai Grilled Pork Neck

Instructions

1. Prepare the marinade
   In a food processor or mortar and pestle, combine garlic, white pepper, coriander roots, turmeric, and lemongrass. Blend or pound until you get a smooth paste.
2. Mix the sauce
   In a large bowl, mix the herb paste with fish sauce, palm sugar, soy sauce, oyster sauce, and vegetable oil until the sugar dissolves completely.
3. Marinate the pork
   Cut the pork neck into 1-inch thick slices. Add the pork to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, preferably overnight for the best flavor.
4. Prepare the grill
   Preheat your grill to medium-high heat (about 375°F/190°C). If using charcoal, wait until the coals are glowing red with a light coating of white ash.
5. Grill the pork
   Place the marinated pork slices on the grill. Cook for 6-8 minutes on each side, or until the meat is well-caramelized on the outside and cooked through but still juicy inside. Baste with any remaining marinade while grilling.
6. Rest the meat
   Remove the pork from the grill and let it rest for 5 minutes to allow the juices to redistribute throughout the meat.
7. Slice and serve
   Slice the grilled pork into thin strips and arrange on a serving platter. Serve hot with lime wedges and traditional accompaniments like sticky rice and nam jim jaew (spicy dipping sauce).