Moo Yang with Nam Jim Jaew (หมูย่าง น้ำจิ้มแจ่ว)/Thai BBQ Pork with Jaew Dipping Sauce

Moo Yang with Nam Jim Jaew is another food in Thailand that people consumed a lot. It is popular either big restaurant or street vendor. With the dipping sauce hot and sweet and sour, you will feel you want it more and more with your rice or you can steam some glutinous rice that will be make it more traditional. Good for on the go. Thai people eat it in the morning,too.

This Nam Jim Jaew น้ำจิ้มแจ่ว recipe is the best dipping sauce for all Thai BBQ food. Delicious with beef, pork, chicken and squid. I say this is a condiment or dipping sauce. Absolutely not a dressing or marinade!

Moo Yang with Nam Jim Jaew (หมูย่าง น้ำจิ้มแจ่ว) or Thai BBQ Pork with Jaew Dipping Sauce

There are some harder-to-find ingredients in this recipe that can be found in Asian Supermarkets, including the Tamarind Paste and Palm Sugar.

My mom told me that if we ever tried to roast the Thai Chili Pepper (Prik Kee Noo) ourselves, the smokey flavor would burn the house down. The smell of the smoke may be more than some people can stand. It is most suitable for all kinds of Thai salads like Yum, Laab, and Num Tok. Num Tok is another kind of spicy salad dish where you bring out a half cooked dish with some blood to be cooked in the dishware when served. How? With Thai Chili Pepper or Prik Kee Noo and lime juice. This is why in some dishes they do not throw away the lime after they squeeze the juice, they just put it back in the dish when it is ready to serve.

For the Ground Roasted Rice--yeah, this is another thing that we 20th century Thai (lazy) people, found a substitute for----I use Instant Grits. I always use one package for both my Laab and a little bit for my Num Jim Jaew and heat it on a low heat pan on the stove. Keep on stirring until it fragrant while you are working on something else. It will turn a bit brown in around 20-30 mins. Please put it very carefully into the Num Jim, because it will absorb all the juice and the Num Jim will get lumpy. Try to balance it out so you will have a nice and delicious (non-lumpy) dipping sauce.

Originally this recipe is made using Northern Thai Style Fish Sauce or Pla Ra, which is a fermented fish sauce made in Northern Thailand. This also means it might not have been pasteurized before selling to the market, unlike the regular fish sauce that we have seen in the supermarket. But also sometimes we can find a trust worthy Pla Ra from our relatives or usually people who knows where to find it.

- Daisy

The Ground Dried Thai Chili or Prik Kee Noo

~~~

Moo Yang with Nam Jim Jaew (หมูย่าง น้ำจิ้มแจ่ว)

Thai BBQ Pork with Jaew Dipping Sauce

For the Nam Jim Jaew:

1 tsp Dried Ground Thai Chili or Prik Kee Noo (or you can use Smoky Mexican Red Chili)
1/4 cup Liquid Tamarind Paste
2 tsp Palm Sugar
1/2 Salt
1 Tbsp Fish Sauce
1 Tbsp Ground Roasted Rice
1/2 cup Coriander Stem or Pak Chee
1 Shallot, sliced
Coriander leaves

1) Combine and the ingredients and taste to your liking.

~~~~

For the Thai BBQ Pork:
2 lbs. Pork Neck/Shoulder, sliced into big pieces, about 1" thick

1/4 tsp Roasted and Grounded Coriander seeds
2 Tbsp Oyster Sauce
1 tsp Sea Salt
2 Tbsp Palm Sugar
1Tbsp Sweet Soy Sauce
1/4 cup Cilantro Root
1/4 tsp Pepper
1/4 cup Garlic
1 1/2 cups Coconut Milk

1) Wash and dry the pork.

2) Combine the rest of the ingredients together. 

3) Put the pork into the marinade piece by piece so the pork becomes completely immersed. Let it sit in the refrigerator for at least 1/2 hour to overnight.

4) Heat your grill pan to high and grill pork slices both sides.  Make sure not overcrowd. 

5)  Let it rest for 10mins and then cut each slice into bite sized pieces. 

6) Enjoy with Num Jim Jaew and some Sticky Rice!