Ingredients:
- Pork neck meat: 300g
- Tea Rubs: 2 tablespoons (a blend of black tea leaves, paprika, garlic powder, and a pinch of sugar)
- Fish sauce: 1 tablespoon
- Oyster sauce: 1 tablespoon
- Light soy sauce: 1 teaspoon
- Dark soy sauce: 1 teaspoon
- Maltose or palm sugar: 10g
- Lime: 1/2, juiced
- Vegetable oil: for grilling
Instructions:
- Prepare the Tea Rubs: In a small bowl, mix the black tea leaves, paprika, garlic powder, and sugar. Crush the tea leaves lightly to create a fine blend that will adhere well to the meat.
- Marinate the Pork: Clean the pork neck meat and pat it dry. Use a fork to poke several holes in the meat. Combine the fish sauce, oyster sauce, light soy sauce, dark soy sauce, and maltose in a bowl. Mix well and coat the pork neck meat evenly with the marinade. Place the meat in a ziplock bag and marinate for at least 30 minutes or up to 2 hours for a deeper flavor.
- Preheat the Grill: Preheat your grill or oven to 200°C (392°F).
- Grill the Pork: Place the marinated pork neck meat on a greased grill pan or directly on the grill grates. Grill for 10 minutes on the side with more fat, then flip and grill for another 10 minutes. Baste with the remaining marinade and optional maltose during the last few minutes of grilling.
- Slice and Serve: Once the pork is cooked and slightly charred, remove it from the grill and let it rest for a few minutes. Slice against the grain and serve with a squeeze of lime juice.
Tips:
- The tea rubs add a unique aroma and depth of flavor to the pork, complementing the traditional flavors of grilled meat.
- For a more caramelized exterior, consider brushing the pork with maltose or brown sugar during the last few minutes of grilling.
- This Charcoal Grilled Pork Neck Meat with Tea Rubs recipe is perfect for a casual barbecue or a special dinner. The addition of tea rubs creates a memorable and aromatic twist on a classic dish.