Thai Pork Jowl Bun With Sweet & Sour Tamarind Sauce

Chef Nuit Regular, executive chef and owner of Toronto’s Thai restaurant Pai, shares her unique take on the steamed bun: a northeastern Thai pork jowl bun with sweet and sour tamarind, roasted and crushed sticky rice and chayote and mango salad. 

  • 100 g pork jowl
  • 1 tbs fish sauce

Keep refrigerated for 48 hours.

Nam Jimh Jaew Sour and Sweet Tamarind Dressing

  • 3 tbs tamarind paste
  • 2 tbs fish sauce
  • 2 tbs grated palm sugar
  • 2 tbs freshly squeezed lime juice
  • 2 tbs ground coarse roasted rice
  • 1 tbs chopped Thai coriander
  • ½ tbs thinly sliced lime leaves
  • ½ tbs chopped sawtooth coriander
  • Roasted dried chilli powder to taste
  1. In a large bowl, combine all the dressing ingredients. Set aside.
  2. Grill pork jowl over medium high heat until it is well-done. Once cooked, slice thinly, add fish sauce and then add the set aside dressing. Serve in your favourite store-bought steamed bun (available at Asian grocery stores), or alongside steamed rice. Enjoy!