Thai Grilled Pork Neck with Spicy Dipping Sauce

Recipe from here
Ingredients

(Serves 4-6 pax)

1kg pork neck (pork collar), cut into wide slabs about ½ inch thick
(Hub used pork tenderloin and the meat did not have enough fats) 

Marinade
3 tbsp grated palm sugar (or 2 tbsp brown sugar)
2 tbsp oyster sauce
2 tbsp fish sauce
2 tbsp soy sauce
2 tbsp lime juice
2 tbsp whisky, optional

Jaew Dipping Sauce  Adapted from She Simmers
¼ cup thinly sliced shallots
¼ cup finely chopped cilantro
½ tsp galangal powder, optional
⅓ cup fish sauce
Juice of one lime
2 tsp grated palm sugar (or brown sugar)
1 tbsp of toasted rice powder, optional
1 tbsp of dried red chilli flakes

 Method

1. Place all the marinade ingredients in a large bowl and whisk well to combine, making sure that the sugar is dissolved. Add the pork slices and mix to coat. Cover and refrigerate for 2 – 6 hours.
2. To make the jaew, mix everything together in a bowl. Adjust the taste with more fish sauce, lime juice, or sugar, if necessary. The sauce should be predominantly sour and salty.
3. To cook the pork, Remove the pork from marinade and lightly pat dry with paper towels.
4. Grill the pieces of pork over a medium heated grill/barbecue, until meat is tender and the surface is charred, about 30 minutes, turning the pieces regularly and basting with a little of the marinade. You could also cook this on ridged grill pan indoors.
5. Let rest for 10 minutes, then slice and serve with the jaew on the side.