Thai Style Grilled Pork Neck

Ingredients

• 1/4 cup plus 1 teaspoon fish sauce, divided
• 2 tablespoons soy sauce
• 4 tablespoons brown sugar, divided
• 1 tablespoon juice from one lime
• 3 pounds pork neck, belly, or shoulder, cut into 2-inch chunks
• 4 ounces dried tamarind
• 1 teaspoon fish sauce
• 1 bird's eye chili, thinly sliced

Directions

1. Stir together 1/4 cup fish sauce, soy sauce, 3 tablespoons brown sugar, and lime juice in a small bowl. Put the pork neck into a nonreactive container, add the marinade, and turn the pieces until everything is well coated. Cover the container and chill it for at least overnight, or as long as 2 days.
2. Cut the tamarind into a few pieces, transfer them to a small bowl, and pour in 1 cup boiling water. After 20 minutes, use your fingers to break up and mash the softened tamarind. Set a strainer over a clean bowl and pour in the tamarind mixture, liquid and all. Push the pulp through with your fingers until the strainer holds only seeds and fibrous bits, then throw those away. Stir in the remaining fish sauce and sugar, add the sliced chilis, and mix the sauce until combined. Set it aside.
3. Take the pork out of the marinade and blot it dry with a paper towel. Cook the pork pieces on a covered grill using indirect heat, until the meat is tender and the outside has a good char, about 45 minutes. For the oven method, arrange the pork on a foil-lined rimmed baking sheet, tent it with foil, and cook in a pre-heated 350 degrees F oven until the pork is tender with charred edges, about 45 minutes. Rest the pork for 20 minutes, then slice it and serve with the tamarind sauce.