Don’t worry, the total cooking time includes 30 minutes when the pork is left to marinate! Nam jim is Thai for ‘dipping sauce’ and is made of sweet, sour, and salty ingredients. Our unique version is for trickling over your succulent, flavour-infused pork neck steak.
Thai-Style Marinated Pork
Thai-Style Marinated Pork
with a sweet 'n sour nam jim sauce, pak choi & fluffy basmati
Hands on Time: 25 - 35 minutes
Overall Time: 50 - 70 minutes
Ingredients:
- Dried Chilli Flakes
- Fish
- Fish Sauce
- Fresh Coriander
- Fresh Ginger
- Garlic Clove
- Lime
- Orange Juice
- Pak Choi
- Pork Neck Steak
- Spring Onion
- Tamarind Paste
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
THAI MARINADE
Place a nonstick pan over a medium-high heat. Add in the fish sauce and stir through 1 tbsp of a sweetener of choice. Pour into a dish and add the grated ginger and a generous pinch of lime zest. Once cooled, place the pork in the dish and toss to coat. Marinate in the fridge for between 30 minutes and 4 hours.
BOIL THE BASMATI
Once the pork has marinated for at least 10 minutes, rinse the rice and place in a pot over a medium-high heat. Submerge in 225ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until the water has been absorbed. Keeping the lid on, remove from the heat and allow to steam for another 10 minutes. On completion, drain if necessary and fluff with a fork.
NAM JIM SAUCE
Return the pan to a medium heat, pour in the orange juice, and whisk in the tamarind. Simmer for 4-5 minutes until reduced slightly. In a bowl, combine the diced spring onion with half of the grated garlic, three-quarters of the chopped coriander, and the juice of 1 lime wedge. Once the orange juice has reduced, add it to the bowl. Mix in 2 tbsp of a sweetener of choice until dissolved. Add the chilli flakes to taste, season, and set aside for serving.
PAK CHOI
Separate the pak choi and rinse well. Slice the green leaves in half lengthways and set aside. Finely slice the stems. Return the pan to a medium heat with a drizzle of oil. When hot, fry the stems for 2-3 minutes until soft. Add the leaves and remaining garlic, and sauté for 1-2 minutes until wilted. Transfer to a bowl and season to taste. Cover and set aside to keep warm.
SIZZLE THE PORK
Return the pan to a medium heat with another drizzle of oil. When hot, fry the pork for 4-6 minutes per side until cooked and crispy. (The time this takes will depend on the thickness of the pork.) In the final minute, baste with any remaining marinade. Remove from the pan on completion and allow to rest for 5 minutes before slicing.
TIME TO DINE
Serve up some rice and cover in pak choi. Lay the pork slices on top and smother in the nam jim sauce. Garnish with the remaining coriander and any remaining lime zest to taste. Serve with a lime wedge on the side. Scrumptious!
Fish Sauce - 20ml
Fresh Ginger - 10g
Lime - 1
Pork Neck Steak - 160g
White Basmati Rice - 100ml
Orange Juice - 25ml
Tamarind Paste - 10ml
Spring Onion - 1
Garlic Clove - 1
Fresh Coriander - 4g
Dried Chilli Flakes - 2.5ml
Pak Choi - 100g
THAI MARINADE
Place a nonstick pan over a medium-high heat. Add in the fish sauce and stir through 2 tbsp of a sweetener of choice. Pour into a dish and add the grated ginger and a generous pinch of lime zest. Once cooled, place the pork in the dish and toss to coat. Marinate in the fridge for between 30 minutes and 4 hours.
BOIL THE BASMATI
Once the pork has marinated for at least 10 minutes, rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until the water has been absorbed. Keeping the lid on, remove from the heat and allow to steam for another 10 minutes. On completion, drain if necessary and fluff with a fork.
NAM JIM SAUCE
Return the pan to a medium heat, pour in the orange juice, and whisk in the tamarind. Simmer for 5-6 minutes until reduced slightly. In a bowl, combine the diced spring onion with half of the grated garlic, three-quarters of the chopped coriander, and the juice of 2 lime wedges. Once the orange juice has reduced, add it to the bowl. Mix in 3 tbsp of a sweetener of choice until dissolved. Add the chilli flakes to taste, season, and set aside for serving.
PAK CHOI
Trim the base off the pak choi, separate the leaves, and rinse well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems and set aside separately from the leaves. Return the pan to a medium heat with a drizzle of oil. When hot, fry the pak choi stems for 2-3 minutes until soft. Add the pak choi leaves and remaining garlic, and sauté for 2-3 minutes until wilted. On completion, transfer to a bowl and season to taste. Cover to keep warm and set aside for serving.
SIZZLE THE PORK
Return the pan to a medium heat with another drizzle of oil. When hot, fry the pork for 4-6 minutes per side until cooked and crispy. (The time this takes will depend on the thickness of the pork.) In the final minute, baste with any remaining marinade. Remove from the pan on completion and allow to rest for 5 minutes before slicing.
TIME TO DINE
Serve up some rice and cover in pak choi. Lay the pork slices on top and smother in the nam jim sauce. Garnish with the remaining coriander and any remaining lime zest to taste. Serve with a lime wedge on the side. Scrumptious!
Fish Sauce - 40ml
Fresh Ginger - 20g
Lime - 1
Pork Neck Steak - 320g
White Basmati Rice - 200ml
Orange Juice - 50ml
Tamarind Paste - 20ml
Spring Onion - 2
Garlic Clove - 2
Fresh Coriander - 8g
Dried Chilli Flakes - 5ml
Pak Choi - 200g
THAI MARINADE
Place a nonstick pan over a medium-high heat. Add in the fish sauce and stir through 2 tbsp of a sweetener of choice. Pour into a dish and add the grated ginger and a generous pinch of lime zest. Once cooled, place the pork in the dish and toss to coat. Marinate in the fridge for between 30 minutes and 4 hours.
BOIL THE BASMATI
Once the pork has marinated for at least 10 minutes, rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until the water has been absorbed. Keeping the lid on, remove from the heat and allow to steam for another 10 minutes. On completion, drain if necessary and fluff with a fork.
NAM JIM SAUCE
Return the pan to a medium heat, pour in the orange juice, and whisk in the tamarind. Simmer for 5-6 minutes until reduced slightly. In a bowl, combine the diced spring onion with half of the grated garlic, three-quarters of the chopped coriander, and the juice of 2 lime wedges. Once the orange juice has reduced, add it to the bowl. Mix in 3 tbsp of a sweetener of choice until dissolved. Add the chilli flakes to taste, season, and set aside for serving.
PAK CHOI
Trim the base off the pak choi, separate the leaves, and rinse well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems and set aside separately from the leaves. Return the pan to a medium heat with a drizzle of oil. When hot, fry the pak choi stems for 2-3 minutes until soft. Add the pak choi leaves and remaining garlic, and sauté for 2-3 minutes until wilted. On completion, transfer to a bowl and season to taste. Cover to keep warm and set aside for serving.
SIZZLE THE PORK
Return the pan to a medium heat with another drizzle of oil. When hot, fry the pork for 4-6 minutes per side until cooked and crispy. (The time this takes will depend on the thickness of the pork.) In the final minute, baste with any remaining marinade. Remove from the pan on completion and allow to rest for 5 minutes before slicing.
TIME TO DINE
Serve up some rice and cover in pak choi. Lay the pork slices on top and smother in the nam jim sauce. Garnish with the remaining coriander and any remaining lime zest to taste. Serve with a lime wedge on the side. Scrumptious!
Fish Sauce - 40ml
Fresh Ginger - 20g
Lime - 1
Pork Neck Steak - 320g
White Basmati Rice - 200ml
Orange Juice - 50ml
Tamarind Paste - 20ml
Spring Onion - 2
Garlic Clove - 2
Fresh Coriander - 8g
Dried Chilli Flakes - 5ml
Pak Choi - 200g
THAI MARINADE
Place a large, nonstick pan over a medium-high heat. Add in the fish sauce and stir through 60ml of a sweetener of choice. Pour into a large dish and add the grated ginger and a generous pinch of lime zest. Once cooled, place the pork in the dish and toss to coat. Marinate in the fridge for between 30 minutes and 4 hours.
BOIL THE BASMATI
Once the pork has marinated for at least 10 minutes, rinse the rice and place in a pot over a medium-high heat. Submerge in 900ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 10 minutes until the water has been absorbed. Keeping the lid on, remove from the heat and allow to steam for another 10 minutes. On completion, drain if necessary and fluff with a fork.
NAM JIM SAUCE
Return the pan to a medium heat, pour in the orange juice, and whisk in the tamarind. Simmer for 6-8 minutes until reduced slightly. In a bowl, combine the diced spring onion with half of the grated garlic, three-quarters of the chopped coriander, and the juice of 3 lime wedges. Once the orange juice has reduced, add it to the bowl. Mix in 80ml of a sweetener of choice until dissolved. Add the chilli flakes to taste, season, and set aside for serving.
PAK CHOI
Separate the pak choi and rinse well. Slice the green leaves in half lengthways and set aside. Finely slice the stems. Return the pan to a medium heat with a drizzle of oil. When hot, fry the stems for 3-4 minutes until soft. Add the leaves and remaining garlic, and sauté for 2-3 minutes until wilted. Transfer to a bowl and season to taste. Cover and set aside to keep warm.
SIZZLE THE PORK
Return the pan to a medium heat with another drizzle of oil. When hot, fry the pork for 4-6 minutes per side until cooked and crispy. (The time this takes will depend on the thickness of the pork.) In the final minute, baste with any remaining marinade. Remove from the pan on completion and allow to rest for 5 minutes before slicing.
TIME TO DINE
Serve up some rice and cover in pak choi. Lay the pork slices on top and smother in the nam jim sauce. Garnish with the remaining coriander and any remaining lime zest to taste. Serve with a lime wedge on the side. Scrumptious!
Fish Sauce - 80ml
Fresh Ginger - 40g
Lime - 2
Pork Neck Steak - 640g
White Basmati Rice - 400ml
Orange Juice - 100ml
Tamarind Paste - 40ml
Spring Onion - 4
Garlic Clove - 4
Fresh Coriander - 15g
Dried Chilli Flakes - 10ml
Pak Choi - 400g
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