Vietnamese-style pork collar with coconut rice and dipping sauce
For the pork collar
1 pork collar, off the bone (about 2kg)
6 cloves garlic, peeled and crushed to a paste
3 sticks lemongrass, trimmed and pounded to a paste
125ml fish sauce
100g runny honey
1 tbsp chilli flakes
100ml groundnut oil
For the dipping sauce
4 tbsp water
4 tbsp fish sauce
2 tbsp lime juice
2 tbsp rice vinegar
2 tsp palm sugar
2 Thai chillies, finely sliced
For the rice
500g long-grain Thai sticky rice 400ml coconut milk
600ml hot water
Pinch of salt
Fresh coriander and Thai basil
1. Mix the garlic, lemongrass, fish sauce, honey, chilli flakes and groundnut oil, and rub all over the pork. Marinate for up to 2 days in the fridge.
2. For the dipping sauce, mix all the ingredients and set aside.
3. Preheat the oven to 160C/325F/gas mark 3. Put the pork in a roasting tray and cover tightly with foil. Cook in the preheated oven for 4 hours, basting occasionally with its juices, and leave uncovered for the last 30 minutes. Remove to rest.
4. While the meat rests, put the rice, coconut milk, water and a pinch of salt in a pan and bring to a boil. Cook for 12–15 minutes, stirring regularly, until tender and sticky. Add a touch more water during cooking if needed.
5. Slice the pork thickly and serve with the rice, dipping sauce and the fresh herbs.