Pork neck/collar is one of my favourites. This excellent version typifies the perfect and seamless combination of fatty and meaty pork, nicely grilled to succulence without chewiness, with a background of marinate that gives it nuanced sweetness.
The tangy and spicy dipping sauce is merely ok, a good sour and chilli heat, but a background of something more like Worcestershire sauce than lime and vinegar. The sauce for the moo ping from Brixton Village's Kaosarn would have been perfect.
How's the version at Addie's Thai these days? And what about the Heron's?
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