Dual Thai Pork Collar (คอหมูสองใจ)

1.Rinse the glutinous rice until the water runs clear, then soak for 3 hours.

2.Pound coriander roots, garlic, and pepper together, and season with oyster sauce, seasoning sauce, light soy sauce, and brown sugar. Marinate the pork collar in this mixture and refrigerate for 3 hours.

3.Steam the glutinous rice by draining it and placing it on a muslin cloth, leaving a gap in the centre to allow steam to pass through. Steam for 10 minutes. Remove the rice with the cloth and rinse it quickly with water before returning it to the steamer for another 15 minutes. Set aside.

4.Divide the marinated pork collar into two portions. Cook the first portion in an air fryer at 180°C for 15 minutes or until fully cooked.

5.Heat oil to 170°C. Mix tempura flour with toasted rice powder. Lightly score the pork pieces to prevent them from curling during frying, coat them in the flour mixture, and deep-fry for 5–6 minutes or until golden and cooked through. Drain the oil and set aside.

6.Prepare the jaew dipping sauce by heating fish sauce, tamarind juice, and brown sugar until dissolved. Remove from heat and stir in lime juice, chilli powder, toasted rice powder, shallots, and spring onions.

7.Serve the pork collar in both preparations with the jaew dipping sauce, sticky rice, and fresh herbs.