The final of my Thai themed recipes that I wrote about for Farmison in April is an Isarn (Northeastern Thailand) pork speciality. We had this dish twice while travelling and I’d never tasted pork quite like it – a compellingly juicy, smoky grilled pork neck fillet, much like char siu, but served with a spicy and tangy dipping sauce called jaew. I couldn’t find any neck fillet so replaced it with slow roasted ribs for this version.
Next month I’ll be cooking some seasonal British recipes with my favoured Asian twist for Farmison. What do you think I should cook?