Wash your meat with cold water dry paper towel, and place it in a plastic bag or shallow pan. Let the meat sit while prepping the other ingredients.

Mix the sauces, garlic, sugar, and white pepper until the sugar is dissolved in a medium bowl. Taste the marinade and adjust as needed, airing on the saltier side as some flavors will dissolve while grilling.

Dip the meat in the marinade on both sides.

If your meat is thick, use a small knife to puncture a few holes to let the sauce seep through.

Pour the sauce over the meat in a ziplock bag or small pan, cover, and marinate in the refrigerator for 1-5 hours. Flipping side once or twice for even marinade. Set the meat out at room temperature for 30 minutes before grilling.

Start the grill and cook the meat on medium-high heat. Cover the grill and cook until the meat is done to your liking, 2-4 minutes on each side, less as desired.

Remove from the grill and let the meat rest for 10-15 minutes on a cutting board before cutting to allow the juice from the meat to redistribute and keeps the delicious juiced locked in within the cooked meat.

Cut the meat against the grains into thin strips and slather the Nam Jim Jaew Recipe sauce. Serve with sticky rice and a plate of crunchy vegetables!

Toast uncooked rice at medium heat until the rice is golden brown and fragrant. Let it cool, then grind it in a spice grinder to a coarse powder. More detailed instructions on how to make Toasted rice powder.

Add the finely chopped fresh herbs and place them in a small bowl.

Pour honey over the fresh herbs in the bowl.

Add fish sauce, lime juice, tamarind puree, and chili flakes.

Stir everything, taste, and adjust the flavor with more sugar, fish sauce, or tamarind juice.

Lastly, add toasted rice powder and mix well. Add 1-2 tablespoons of water if the sauce is too thick, and adjust with more fish sauce, lime juice, honey, or tamarind.