– The undisputed king. Thin slices of pork shoulder (or collar) marinated overnight in a heady mix of coconut milk, coriander root, garlic, white pepper, fish sauce, palm sugar, and a touch of soy. Skewered on flat bamboo sticks, grilled until edges are charred and sticky-sweet. Served with sticky rice and a dipping sauce of crushed peanuts and chili.
– Whole butterfly chicken or leg quarters, marinated with lemongrass, turmeric, kaffir lime leaves, and oyster sauce. Low-and-slow over coconut husk embers. The skin turns golden and brittle; the meat stays juicy. Eaten with jaew — a tangy, smoky dipping sauce made from toasted rice powder, lime, fish sauce, and dried chili. thai asian street meat