We love pork neck (also sometimes confusingly called pork butt – but that’s another story) and so do the Thais. It’s an unctuous, slightly fatty cut, but fat means flavour and it also keeps the meat moist while cooking, so don’t trim too much off. Jaew in Thailand, or jeow in Laos, are ubiquitous dipping sauces, like the one here, which use dried red chillies instead of fresh. Often, toasted rice is also included. As with all dipping sauces, adjust the quantity of ingredients for balance or to your personal taste preference.