I had been workout a lot in my little pantry lately and what got me inspired was to cook the pork neck. This pork neck is very affordable when you get it from the wet market. I saw it on the cover of a food magazine, even a guest ingredient of a TVB cooking show and was a star on the youtube too. So it was truly hard to resistible of not trying it out. My pick was this Thai influence grill and I had mine airfried with my Philips airfryer.
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“I was inspired with this dish when I had a glance at my cooking magazine that was stashed within the jungle of my cook books in the next room. I had this fascination with pork neck and the desire of wanting to know more about this affordable piece of meat got me into cooking it, I had airfired it with a Thai influence marination. . . soy sauce, fish sauce and sesame oil, while the salad sauce consist of fish sauce, palm sugar, chilli, garlic. The texture of the thin sliced pork neck was absolutely ballistic good. . . .. I got inspired.” quoted from my facebook
Before setting it on the airfryer, I had the pork neck marinated in fish sauce, soy sauce and oyster sauce. Set it aside for 4hours in the fridge them aifried at 170C 12mins. Once the meat is cooked through, I had it sliced to a nice desire thickness and topped them nicely onto the salad.
As for the salad I had Thai basil, Thai coriander leafs which was very fragrant, sliced small Thai red onions, chopped spring onions and thick sliced juicy red tomato. All plated and set aside. As for the sauce, I used fish sauce, palm sugar, olive oil, cut bird chilies and chopped garlic. Once ready to serve, drizzle the sauce onto the sliced pork neck and the salad. Tossing the salad was truly fun thing to so. I was loving it a lot.
250gm Pork Neck
1 tablespoon Fish Sauce
1 tablespoon Soy Sauce
1/2 tablespoon Oyster Sauce
A few drops of water
1 bunch of Thai Basil Leafs
8-10 Thai Shallots (sliced)
1 bunch of Coriander Leafs
1 bulb of Spring Onion (chopped)
1 ripe Tomato (sliced thickly)
3 tablespoon Fish Sauce
1 tablespoon Palm Sugar
1 tablespoon chipped Garlic
2 Bird Eye Chilli (sliced)
1 teaspoon apple cider vinegar (or rice vinegar)
2 tablespoon Olive Oil
1. Marinate the pork neck with the fish sauce, soya sauce and oyster sauce and set aside in fridge.
2. Heat up the airfryer to 170C put the pork neck on the grill pan for 12mins.
3. While waiting plate the salad on a nice large serving plate.
4. In a soup bowl gather all the ingredient listed on C, use a spoon to melt the palm sugar.
5. On the pork neck is cooked, slice it to the desire thickness and place them on to of the Thai salad, Next drizzle the sauce on the pork neck and salad.
6. Toss it before serving.
It was a gorgeous delightful salad, easy to make and tasted brilliantly, Definitely a must try recipe at home and I gad a great time messing around. . . . . . .. . . Sidney Kan