Because pork belly is too commonplace. We kid. Here, pork neck is used in place of the belly due to its 50:50 meat-to-fat ratio that results in juicy, unctuous flavors retained by its tender meat.

Piquing our interest is the tamarind dip mixed with what, on first look, seems like crushed peanuts. Turns out it's toasted sticky rice. Sticky rice puffs are toasted until mildly charred before blended into the dip for added flavor and texture so you get sweet, tart and crunchy notes combined with unctuous meatiness.

Who says you can't have it all?