Grilled Pork Neck with Tamarind Glaze and Pickled Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy grilled pork neck marinated in a tangy tamarind glaze, paired with crisp pickled vegetables for a balanced and flavorful Thai-inspired dish. This thai-inspired thai ready in about 30 minutes pairs about 1/2-inch thick pork neck slices, tamarind paste, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.4 (15 ratings) Prep: 20 min Cook: 10 min Serves 4 Thai cuisine 360 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, combine 3 tbsp tamarind paste, 2 tbsp brown sugar, 2 tbsp fish sauce, 4 minced garlic cloves, and 1 tbsp vegetable oil to create a marinade. Stir until sugar dissolves.
  2. Step 2: Add 1 lb pork neck slices to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
  3. Step 3: Meanwhile, prepare pickled vegetables by combining 1/2 cup white vinegar, 1/2 cup water, 1 tsp salt, and 1/2 tsp red chili flakes in a jar. Add 1 small thinly sliced cucumber and 1 medium julienned carrot. Let sit at room temperature for 30 minutes.
  4. Step 4: Preheat grill or grill pan to medium-high heat (about 400°F). Grill the marinated pork neck slices for 4-5 minutes per side until cooked through and nicely charred.
  5. Step 5: Serve the grilled pork neck hot with pickled vegetables on the side and steamed jasmine rice if desired.

Frequently asked questions

How long does Grilled Pork Neck with Tamarind Glaze and Pickled Vegetables take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Pork Neck with Tamarind Glaze and Pickled Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tamarind paste from drying out.

Can I substitute ingredients in Grilled Pork Neck with Tamarind Glaze and Pickled Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Pork Neck with Tamarind Glaze and Pickled Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Pork Neck with Tamarind Glaze and Pickled Vegetables?

Thai thai like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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