Cooks this dish for paying guests · Verified chef · Answers buyers directly
5 h total40 min hands-onServes 4Easy
This recipe has reached the top of the ladder
LEGEND → —One cut, one marinade, one fire — and a dipping sauce that does more work than the pork.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Pork neck000 g
Coriander root000 g
White peppercorns000 g
Garlic000 g
Oyster sauce000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Pork neck: what to ask for and how thick
Toasting glutinous rice to the right colour
Charcoal height and two-zone grilling
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 14 of the 16 carry a photo of what it should look like at that moment, and 6 carry a short clip for the parts a still cannot show.
Hardest step: rendering the fat without flare-ups — step 10 of 16.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Somchai Ratanaporn watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Resting before slicing, always across the grain
Toasting rice in a dry wok, not an oven
Basting with the marinade in the last minutes only
The marinade time that seasons through without curing the surface, and the fire height that renders fat before it burns.
Written by Somchai Ratanaporn. Visible only to people who bought this recipe.
Read it — $14.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
648 people cooked it, 92% got it right, and that is the entire reason it costs $14.99 rather than nothing. It has reached the top of the ladder.
One payment · Yours for good · No subscription
