Thai Braised and Glazed Pork Neck

Cheap Eats, Rewarms Well

Several years back, my wife, Nancy, and a few other American chefs did a promotional cooking exhibition for a luxury hotel in Bangkok. They were rewarded for their efforts with a stay at a resort in the mountainous area of Chiang Mai. While in that area, they visited a private home where they were served chunks of pork neck with sweetly glazed meat. My wife asked for the recipe, but she could ascertain only that the bones were first braised until the meat was tender, then slowly grilled and basted with a spicy sweet sauce. I did lots of research and, through trial and error, eventually came up with something that Nancy said was close to what she remembered. If you can’t find pork neck bones with a fair amount of meat attached, use bone-in country-style ribs instead. Serve the stew over jasmine rice with lots of chopped fresh cilantro.

Serves 4

INGREDIENTS:

BRAISE:

• 3 cups water
• 2 lemongrass stalks, cut into 2-inch-long pieces
• 8 garlic cloves, peeled
• 3 ⅛-inch-thick slices fresh ginger
• 8 scallions, cut into 3-inch lengths
• 1 onion, coarsely chopped
• ¼ cup soy sauce
• 3 tablespoons Asian fish sauce
• 1 tablespoon dark brown sugar
• 1 tablespoon Thai red curry paste
• Stems from 1 bunch fresh cilantro (reserve the leaves for garnish)
• 2 tablespoons rice vinegar
• 5 pounds pork neck bones or 3 pounds bone-in country-style ribs

THAI RED CURRY GLAZE: 

• 5 tablespoons ketchup
• 1 tablespoon Thai red curry paste
• 2 tablespoons honey
• 2 tablespoons dark brown sugar
• 1 tablespoon Sriracha sauce, or more to taste
• 2 tablespoons fresh lime juice, or more to taste
• 1 tablespoon Asian fish sauce

GARNISH:

• Chopped fresh cilantro leaves and lime wedges

INSTRUCTIONS:

1. Braise: Place all the ingredients for the braise in a large Dutch oven. Bring to a boil, then reduce to a simmer. Add the pork and cook for 1 hour 15 minutes, oruntil tender (neck bones may take longer than ribs). Remove the meat and set aside. Strain the liquid and discard the solids. Reserve ¼ cup of the braising liquid for the glaze (save the rest to use in a pork curry or other dish). (At this
   point, you can refrigerate the meat and ¼ cup of the liquid separately, covered, for up to 1 day.)
2. Set up a charcoal or gas grill for indirect heat.
3. Glaze: Whisk together the ketchup, curry paste, honey, brown sugar, and the reserved ¼ cup braising liquid in a small bowl until smooth. Whisk in the Sriracha, lime juice, and fish sauce. Taste and add more Sriracha and/or lime juice as needed.
4. Brush the meat on one side with the glaze. Grill over medium-high heat, basting and turning the meat until well glazed but not heavily charred (a little black edge is okay), 2 to 3 minutes per side. Move to an area with no fire if the meat begins to burn. When the meat is nicely glazed all over, transfer to a platter, sprinkle with cilantro, and serve with lime wedges on the side.

ALTERNATIVE CUTS:

• Pork shanks, blade-end chops, or spareribs.

COOK’S NOTES:

• For a nice variation, add 1 cup unsweetened coconut milk to the braising liquid during the last 2 minutes of cooking.
• You can also turn the braising liquid into a delicious soup. Add 1 cup quartered mushrooms, 2 cups sliced bok choy, 2 cups diced leftover meat, and 1 cup unsweetened coconut milk. Cook for 5 to 10 minutes, then ladle into bowls filled with hot cooked rice noodles.