Thai style Pork Neck with Nam Jim Jaew sauce

Pork, Recipes



  • 2 tots fish sauce
  • 2 tots honey
  • 2 tots lime juice
  • 1 tot dried chili flakes (optional)
  • 2 stalks spring onion (chopped)
  • ¼ cup fresh coriander, chopped
  • 1 red onion (thinly sliced or chopped)
  • ½ cup dry sushi rice
  • 1 – 2 tots water (as needed)



  • 4 pork neck steaks
  • 1 tot fish sauce
  • 2 tots soy sauce
  • 1 tot sesame oil
  • 1 tot brown sugar
  • 2 garlic cloves (crushed and chopped)
  • 1 bird’s eye chili (chopped, optional)


  • Fresh salad leaves like cos or butter leaves
  • Carrot (cut into strips)
  • Fresh coriander
  • Fresh mint
  • Fresh basil


  1. To make the rice powder that goes into the sauce: Place a pan over medium heat on the fire. Place dry sushi rice in the pan and shake it often while on the fire so the rice gets roasted evenly. Toast the rice for 5  minutes or until the rice is golden brown. Once the rice is toasted remove the pan from the fire, transfer it to a plate, and let it cool down. Be sure to remove the rice from the hot pan, as the heat will continue to cook it after removing it from the fire.
  2. Once the rice is cooled, put it in a mortar and pestle and grind until fine. Keep aside.
  3. Make the sauce by combining everything together. You can adjust the heat of the sauce with the chillies, but this sauce should not be very spicy.
  4. Mix everything together for the marinade and place the pork neck steaks into the marinade, let this marinade for 1 to 2 hours, and braai over hot coals  ( you can also braai this in your kettle braai to get extra smokey flavour added by closing the lid for a few minutes). Once done, let the meat rest and cut into smaller strips.
  5. Build your plates by placing a salad leaf at the bottom, place a few carrot strips, then top with sliced pork,  followed by fresh herbs. Dress the pork with the sauce and season with the rice powder.