Barbecued ox tongue

Ingredients

• 1 ox tongue, cleaned and halved lengthways (ask your butcher to do this)
• steamed rice or salad, to serve

Marinade

• ½ tsp table salt
• 2 tbsp white sugar
• 2 tsp ground white pepper
• 2 tsp ground black pepper
• 3 tsp fish sauce
• 3 tsp light soy sauce
• 1 tbsp oyster sauce
• 1 cup shredded green papaya
• 1 garlic clove, minced
• ¼ onion, diced

Jaew som

• 3 garlic cloves
• 4 red bird's-eye chillies
• 1 tbsp white sugar
• 2–3 limes, juiced
• 2 tbsp fish sauce
• ¼ bunch coriander, including roots and stalks, finely chopped 
• 1 red Asian shallot, thinly sliced

Marinating time overnight

Instructions

To make the marinade, place all ingredients in a large bowl and combine well. Add the ox tongue, toss to coat, then cover and refrigerate overnight.

To make the jaew som, use a mortar and pestle to pound the garlic, chilli and sugar to a fine paste. Add the remaining ingredients and adjust to taste for a balance of sweet, sour and salty.  

Scrape marinade off tongue and cook on a charcoal grill for 3–5 minutes on each side. Slice tongue thinly and serve with jaew som and steamed rice or salad.