MKR episode 22 recipe: Grilled Pork Jowl with Nahm Jim Jaew

Prep time: 1 hour plus marinating

Cook time: 15 minutes

Serves 6.

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Ingredients

1kg pork jowl

4 lime leaves

4 tbs jasmine rice

1 bunch coriander leaves

1 cup snow pea tendrils

2 spring onions, thinly sliced

18 betel leaves

Toasted rice powder and lime cheeks, to serve

Fried shallots, to garnish

Marinade

2 tsp white peppercorns, toasted

6 cloves garlic, chopped

1 stick lemongrass (white part only), sliced

1 bunch coriander stems and roots, chopped

1 tbs grated palm sugar

150ml coconut milk

2 tbs oyster sauce

2 tbs soy sauce

Nam Jim Jeaw

80ml fish sauce

2 tbs grated palm sugar

150ml lime juice

1 tbs tamarind puree

1 tbs oyster sauce

2 small red chillies, finely chopped

1 spring onion, finely chopped

1 eschallot, thinly sliced

1/2 cup coriander leaves, finely chopped

Method

1. To make marinade, using a mortar and pestle, grind the white peppercorns to a fine powder. Add garlic, lemongrass, coriander stems and roots. Pound to a fine paste. Add palm sugar and pound until dissolved. Add remaining ingredients and stir to combine.

2. Cut pork into 6 pieces and place in a large bowl. Add marinade and toss to combine. Refrigerate, covered, for several hours or overnight.

3. To make nam jim, combine fish sauce, sugar and lime juice in a bowl. Stir until sugar dissolves. Stir in remaining ingredients.

4. Place lime leaves and rice in a small frying pan over low heat. Cook, stirring often, until golden brown and toasted. Cool. Using a mortar and pestle or spice grinder, grind to a fine powder.

5. Bring pork to room temperature. Heat an oiled chargrill or barbecue over high heat. Cook pork for about 5 minutes on each side or until internal temperature reaches 64C on a meat thermometer. Transfer to a warm plate or tray to rest for 5 minutes. Slice thinly.

6. Combine coriander leaves, snow pea tendrils and spring onions in a bowl. Arrange leaf mixture, betel leaves and sliced pork on serving plates. Serve with nam jim and lime cheeks. Sprinkle with toasted rice mixture and fried shallots to garnish.