The pork neck is a well-muscled and very flavorful cut of meat. It has a crunchy texture and is unlike any other pork cut. This is one of my all-time, never fail to please, recipes. Do give it a try!

What you need:

How to make:

  • Trim off the excess fat from the pork neck, and then do crisscross incisions on both sides of the meat as you would cuttlefish or squid. This will prevent it from curling up when pan frying.
  • Pound the lemongrass with the back of a knife or a pestle to lightly crush and release the wonderful lemony flavor.
  • Finely chop the chili and the garlic.
  • Put everything other than the pork neck meat into your serving bowl. Mix lightly. Set aside.
  • Heat up the frying pan. Put in the pork neck meat and fry on both sides until golden.
  • Transfer onto a cutting board, then let relax for about 5 minutes.
  • Cut the meat cross-wise into thin pieces, then put into the reserved sauce. Mix lightly, let sit for another 3-5 minutes for the flavors to infuse together.
  • Serve with hot rice. Hmmm!

If you can’t fine lemongrass and kaffir lime leaves in your area, substitute with cilantro. Also good.

Recipe provided by