Muu yang with nahm jim jaew (barbecued pork with chilli dipping sauce)

Serves 6 Prep time 15 mins, cook 25 mins (plus marinating)

Muu yang is a popular street food in Isaan. If you have time, marinate the meat for 2 days – you'll be rewarded by the flavour. You'll need to begin this recipe a day ahead.

Process coriander, garlic, lemongrass and pepper in a small food processor until finely chopped, add palm sugar, fish and soy sauces, transfer to a non-reactive container with pork neck, turn to coat and refrigerate to marinate (overnight).

Meanwhile, for nahm jim jaew, dry-roast rice in a small frying pan over high heat until toasted (4-5 minutes), then pound in a mortar and pestle until finely ground. Add chillies and garlic, pound to a fine paste, add remaining ingredients, adjust seasoning to taste (should taste hot, sour and salty) and stir to combine.

Preheat a coal-bedded barbecue or char-grill pan to medium-high heat. Add pork and turn occasionally until charred and cooked through (15-20 minutes). Slice and serve with nahm jim jaew.