One of the most popular dishes at Thai restaurants is grilled pork neck. It tastes best when grilled over coals, which gives it a smoky flavour, but you can also cook it under the grill element of the oven.

Grilled pork neck is usually accompanied by nam jim jaew - a delicious, versatile spicy Thai dipping sauce. You can serve the pork neck with steamed sticky rice, or as a salad, where the sliced meat is mixed with lettuce and herb such as mint, Thai basil and fresh coriander, with the nam jim jaew as the salad dressing.

Fresh coriander often come with the roots attached, which keeps the herb fresh for longer. Most people use only the coriander leaves, and discard the sturdy roots and lower stems. These parts aren’t pretty but they have a lot of flavour, and are often used in Southeast Asian cuisines. If your coriander comes without the roots, substitute the thick parts of the stems.

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