Pan-Seared Pork Neck with Tamarind Glaze and Thai Herbs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Succulent pan-seared pork neck steaks glazed with a tangy tamarind sauce and garnished with fresh Thai herbs for a balanced savory dish. This thai-inspired pork ready in about 25 minutes pairs about 6 oz each pork neck steaks, vegetable oil, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 10 min Cook: 15 min Serves 4 Thai cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 4 pork neck steaks and sear for 4-5 minutes per side until golden brown and cooked through to an internal temperature of 145°F.
  2. Step 2: While the pork cooks, whisk together 3 tbsp tamarind paste, 2 tbsp chopped palm sugar, 2 tbsp fish sauce, and 3 minced garlic cloves in a small bowl until the sugar dissolves.
  3. Step 3: Pour the tamarind glaze into the skillet and cook with the pork for an additional 2 minutes, spooning the sauce to coat the meat and allowing it to thicken slightly.
  4. Step 4: Remove the pork from heat and transfer to a serving plate. Spoon any remaining glaze over the pork.
  5. Step 5: Garnish with 1/4 cup chopped fresh cilantro, 1/4 cup chopped fresh mint, and 1 thinly sliced Thai bird’s eye chili if using. Serve immediately with 4 lime wedges on the side for squeezing.

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Frequently asked questions

How long does Pan-Seared Pork Neck with Tamarind Glaze and Thai Herbs take to make?

Total time is about 25 minutes (10 min prep + 15 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 Pan-Seared Pork Neck with Tamarind Glaze and Thai Herbs?

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 vegetable oil from drying out.

Can I substitute ingredients in Pan-Seared Pork Neck with Tamarind Glaze and Thai Herbs?

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 Pan-Seared Pork Neck with Tamarind Glaze and Thai Herbs 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 Pan-Seared Pork Neck with Tamarind Glaze and Thai Herbs?

Thai pork 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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