Roast pork neck is amazingly tender and delicious! With a flavorful dry rub infusing the meat, and sweet and spicy dipping sauce adding another delicious layer of flavor, every mouthful will amaze you! It makes a great appetizer or entree, a worthy side dish to a family style meal, or a tasty dish to serve in a buffet for a crowd. This may very well become one of your favorite dishes to make!
Course Appetizer, Main Course
Cuisine Asian, Thai
Keyword appetizers, dairy-free, easy gluten-free, keto, low-carb, party food
Combine all dipping sauce ingredients in a jar and shake to combine. Adjust flavors according to taste.
Set aside until ready to serve.
Roast Pork Neck:
Preheat oven 400F/200C.
Combine all the dry rub ingredients and mix well.
Pat pork neck pieces dry with paper towels.
Sprinkle the dry rub mixture among the pork neck pieces and coat them completely and evenly, patting the dry rub into the meat.
Place the pork neck on a rack set in a baking pan or dish.
Roast the pork for 15 minutes. Flip pieces over and roast another 15 minutes. Internal temperature taken with an instant read thermometer should measure 150F/65C.
Let meat rest for 5-10 minutes before cutting into slices. Serve immediately with dipping sauce.
Notes
Look for pork neck or pork neckfillet or pork collar for the proper cut for this recipe.
Show the photo of the raw pork neck above to your local butcher, asking for pork neck/pork neck filet/pork collar. An Asian grocery store/butcher is also probably a good place to find it, considering how popular it is in Thai cooking.
Each piece should be about the size of a large chicken breast and should not be like a steak cut.
Omit the chili powder from the dry rub mixture if you do not want the spice.
Pork should not be eaten unless completely cooked through. It is done when the internal temperature taken with an instant read thermometer reads 150F/65C.
Serve with rice, stuff into lettuce leaves for wraps, or simply dip and eat!
Leftovers reheat well. Simple warm in the microwave.