Grilled Pork Neck with Tamarind Glaze and Pickled Vegetables

By , Test Kitchen Director · 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 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

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.

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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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