Slice the pork jowl into 1-inch thick pieces. In a bowl, combine pork jowl with fish sauce, soy sauce, oyster sauce, palm sugar, white pepper, minced garlic, chopped coriander roots, and vegetable oil. Mix well to coat.
Cover the bowl and marinate in the refrigerator for at least 30 minutes, or preferably 2-4 hours for best flavor.
While the pork marinates, prepare the dipping sauce. In a separate bowl, combine fish sauce, lime juice, palm sugar, roasted glutinous rice powder, chili flakes, sliced shallots, chopped cilantro, and chopped mint leaves (if using). Stir until the sugar dissolves. Taste and adjust seasoning as needed.
Preheat a grill or grill pan to medium-high heat. Grill the marinated pork jowl for 4-6 minutes per side, or until cooked through and nicely charred, turning occasionally.
Remove the grilled pork jowl from the heat and let it rest on a cutting board for 5 minutes. Then slice it against the grain into thinner pieces. Serve immediately with the prepared dipping sauce and sticky rice.
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