300g Riverview Farms Australian Pork Neck
1 cup rice
Oak leaf lettuce
4 coriander roots, scraped
2 garlic cloves, finely chopped
1 lemongrass, white part only, finely chopped
1 tsp coarsely ground white pepper
20g light palm sugar, crushed
1 tbsp fish sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
2 tsp roasted glutinous rice powder
1 tsp dried chilli powder
80 ml fish sauce (1/3 cup)
20 gm light palm sugar (crushed)
3 tsp white sugar
6 tbsp tamarind juice
1/4 wedge of lime juice
Process coriander, garlic, lemongrass and pepper in a small food processor until finely chopped, add palm sugar, fish sauce, soy sauces and oyster sauce , and transfer to a container with pork neck, turn to coat and refrigerate to marinate.
While the pork neck is marinating, cook rice in a rice cooker
Add all ingredients for Nahm Jim dipping sauce, and stir to combine.
Preheat a char-grill pan to medium-high heat. Add pork and turn occasionally until charred and cooked through (15-20 minutes).
Cook sunny side-up eggs and add over rice, add slice pork pork neck and serve with nahm jim and oak leaf lettuce.