This is one of my favorite Thai dishes that I have eaten around the US and in Bangkok. It’s simply a grilled pork shoulder steak or jowl served with a chile dipping sauce inspired by Nam Jim Jeaw. This dipping sauce is packed with fish sauce, lime, aromatics and, most importantly, toasted rice powder. You can make the rice powder yourself by toasting or roasting whole kernels of Thai sticky rice (mochi rice also works) and then grinding it to a coarse powder. This slightly thickens the sauce and gives it a nice nutty flavor. In my version I used Iberico pork steaks but you can use pork chops as well. Cutting pork shoulder into steaks works too, just make sure you slice it very thin after it’s cooked. I mixed together a dry brine using my Thai blend, sugar, and salt and marinated the pork for a couple hours. Mix together the sauce, grill the pork, let it rest, slice it, garnish and serve with sauce!

Serving Size: 4

Ingredients

• 4 Pork chops or shoulder steaks

Thai Rub

• 1 Tbsp Long-tail Sunset Thai Blend
• 1 Tbsp Kosher Salt
• 2 Tbsp Sugar

Nam Jim Jeaw Sauce

• 1/3 cup Fish Sauce
• 1/3 cup Lime Juice
• 1 Tbsp Roasted Rice Powder (can find in Asian markets or make your own buy toasting mochi rice and then grinding to a coarse texture)
• 1 Chile (jalapeño or other small chili), minced
• 1 Tbsp Cilantro, minced
• 2 Tbsp Shallots, minced
• Cilantro, chilies and cashews for garnish

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Directions

1. Mix ingredients to make Thai rub and season the pork steaks a couple hours ahead of time.
2. In a small bowl, mix together all ingredients for the Jeaw sauce.
3. Grill or pan sear the pork to desired doneness. Remove to a place and serve with the sauce.
4. Garnish with cilantro, chiles and crushed cashews.