Electric Oven
Grilled Pork Neck Dusted with Flavor
Succulent, juicy, and perfectly tender grilled pork neck, coated in a flavorful blend of chili powder and toasted rice for that extra crunch and smoky aroma. Cooked effortlessly in the Sharp Electric Oven EO-19K (19L), this dish is the ultimate indulgence—especially when paired with a tangy, spicy Jaew Dipping Sauce. It’s a restaurant-quality favorite you’ll love making at home!
Ingredients
Ingredient : Grilled Pork Neck Dusted with Flavor
For the Marinated Pork:
Pork neck (sliced): ½ kilogram
Toasted rice: ¼ cup
Oyster sauce: ¼ cup
Ground white pepper: 2 teaspoons
All-purpose flour: 2 tablespoons
Seasoning powder: 1 tablespoon
For the Flavor Dust:
Toasted rice: ½ cup
Chili powder: ¼ cup
Pork seasoning powder: 2 tablespoons
Lime powder: 1 tablespoon
Fried chilies: ⅓ cup
Shallots (thinly sliced): ⅓ cup
Spring onions (chopped): 2 tablespoons
Chopped coriander: 2 tablespoons
Mint leaves (for garnish)
Salad greens (for serving)
How To
How to : Grilled Pork Neck Dusted with Flavor
1. Marinate the Pork
Combine all the marinating ingredients in a bowl. Add the pork neck slices and mix well. Let it rest for 30 minutes to soak up all the flavors.
2. Grill the Pork
Arrange the marinated pork on the oven rack. Place in the Sharp EO-19K oven, using the top-bottom heat and fan function. Set the temperature to 250°C and bake for 15–20 minutes or until the pork is beautifully cooked and golden.
3. Coat with Flavor Dust
Mix toasted rice, chili powder, pork seasoning powder, and lime powder in a bowl. Once the pork is cooked, slice it into bite-sized pieces and coat thoroughly in the flavor dust mixture.
Toss the pork with fried chilies, sliced shallots, spring onions, and coriander. Plate it up, garnish with fresh mint leaves, and serve alongside your favorite salad greens.
Share
Share
Print