Charcoal-Grilled Pork Neck Wins Praise in Prachinburi
In Prachinburi, a charcoal‑grilled pork neck stall run by 68‑year‑old Maratee Piamwilai, known as “Paw Pa,” has become a local legend for its tender meat and signature tamarind dipping sauce. She opens her cart at 7 a.m., sells out by 9 a.m., limiting daily production to 7 kg and pricing each piece at 50 baht. Paw Pa now shares her marinating recipe freely, hoping to help others start their own livelihood.
Paw Pa has been selling grilled pork neck to support her family for years, pushing her cart from 7 a.m. and selling out by 9 a.m. She limits production to 7 kg per day, focuses on quality, and charges 50 baht per piece. Although she once refused requests for her secret recipe, she now wants to give it away as charity. Her marinating blend includes pork neck, a pounded trio of garlic, coriander root and white pepper, palm sugar, oyster sauce, seasoning sauce, light soy sauce, fish sauce, sweet dark soy sauce and fresh coconut milk for tenderness. After piercing the meat with a fork, she mixes it with the seasonings, refrigerates it for eight hours, then grills it over low charcoal until golden and fragrant. It is served with a spicy dipping sauce made from tamarind water, fish sauce, palm sugar, chili powder and toasted rice. The stall is located in front of the Thong Chanuchorn‑Phet Thong Gold shop near Prachinburi railway station, in Tambon Na Mueang, Mueang Prachinburi District.
