Grilled pork neck salad with toasted rice (Nam tok mu)

1. Cut the pork neck into 1.5 cm thick slices, rub with 1 tbsp fish sauce, the sugar and white pepper and marinate for 20 minutes.

2. Toast the rice in a dry frying pan, shaking, until golden brown, then grind to a coarse powder in a mortar.

3. Cook the pork on a hot grill or griddle pan for 4-5 minutes per side until cooked through and lightly charred, then rest for 5 minutes.

4. Thinly slice the shallots and the spring onions; pick the mint and coriander leaves.

5. Cut the pork into thin strips and toss in a bowl with the lime juice, fish sauce and chilli flakes, then add the shallots, spring onions, rice powder and herbs.

6. Serve immediately with sticky rice and fresh vegetables.

Tip: "Nam tok" means "waterfall", referring to the juices dripping from the meat on the grill. Pork neck stays juicy, but beef works the same way; always toast the rice powder fresh, as it quickly loses its aroma.