Thai barbecued pork neck

Method

1. Combine the garlic, fish sauce, soy sauce, palm sugar and rice wine in a bowl and stir until the sugar has dissolved. Add the pork slices and toss to coat. Cover the bowl with plastic wrap and marinate for 8 hours or overnight in the refrigerator.
2. For the dipping sauce, heat a small, non-stick frying pan over medium–low heat. Add the sticky rice and cook, shaking the pan often, for 6–7 minutes or until golden. Cool. Transfer to an electric spice grinder and grind to a coarse powder. Alternatively, use a mortar and pestle. Combine with the remaining ingredients in a bowl, stirring until the sugar has dissolved.
3. Drain the pork well, reserving the marinade.
4. Preheat a barbecue or chargrill pan to medium–high and add 1 tablespoon of the oil. Add the pork slices, in batches (using the extra oil if necessary), and cook, basting with the reserved marinade and turning once, for 4–5 minutes each side, or until cooked through. Season with freshly ground black pepper, if desired, and transfer to a platter. Cover loosely with foil to keep warm. Serve with the dipping sauce on the side.