These neck bones are marinated in fish sauce and sugar then roasted and served with a spicy tamarind dipping sauce that's just the right complement for the fatty cut.
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This marinated grilled pork neck with a tart and spicy tamarind dipping sauce is a easy way to bring some powerful Thai flavor to the table, and it's perfect for a summer cookout!
Graisserons, which I understand to mean "large fat things" in French, are what happens to the skin and other fatty bits in a pot of confit. As the meaty bits tenderize, the fattier pieces render out, leaving behind slippery scraps or semi-browned crisp bits, depending on how hot and long you cooked your confit.
[Photographs: Chichi Wang] White flint corn. Home for me is Northern New Mexico. This time of year the canyons are blanketed in snow, the streams frozen solid in quiet ravines. New Mexicans, an ornery but kindhearted bunch, keep warm by...