There's pork neck, and then there's pork neck. In the American South, the name conjures up a slow-cooked dish, often swamped in gravy, generally on the bone. In much of the rest of the world, however, "pork neck" denotes a meaty cut somewhere around the collar, shoulder, or butt. For pork neck namtok, Thai chefs also favor the jowls. I'm not sure what part of the beast figured in the rendition shown here ($13.95), but my dining buddies and I appreciated the upshot: a boneless, tender grilled-meat salad.
See more photos from this dinner, enjoyed several months ago but unaccountably posted only now, on the EIT page on Facebook.
750 Ninth Ave. (50th-51st Sts.), Manhattan