Thai Grilled Pork Neck (Kor Moo Yang)
This cut is specifically prized for its texture, sitting somewhere between a chop and a belly. Treat it right, and it will become a permanent fixture in your rotation.
Don't trim the fat.
The marbling is the point of this cut. If you trim it away, the meat will turn dry and tough on the grill.
- heavy-duty plastic bag
- charcoal grill or cast-iron grill pan
- meat thermometer
- sharp chef's knife
What goes in.
- 1.5 lbpork neck (collar)
- 3 tbspoyster sauce
- 1 tbspsoy sauce
- 1.5 tbsppalm sugar, finely chopped
- 1 tbspfish sauce
- 4 clovesgarlic, pounded into a paste
- 1 tspwhite peppercorns, crushed
Managing the sugar
Because of the palm sugar in the marinade, the meat will scorch quickly. Keep the meat moving over the hottest part of the grill until marked, then finish in a cooler zone.
The method.
Prepare the marinade
Whisk the oyster sauce, soy sauce, sugar, fish sauce, garlic, and white pepper in a bowl until the sugar dissolves.
Marinate
Place the pork in a bag and pour the marinade over it. Seal, squeezing out the air, and leave in the fridge for at least 4 hours, or overnight.
Grill
Get your grill to a medium-high heat. Place the pork directly over the coals. Cook for 5-6 minutes per side until the edges are deeply charred and caramelized.
Rest and slice
Remove from the heat and let the meat rest for 10 minutes. Slice against the grain into thin, bite-sized strips.
Other turns to take.
Spicy Dip
Serve with a side of 'jaew' sauce: toasted rice powder, dried chili flakes, fish sauce, lime juice, and shallots.
When it doesn't go to plan.
If you cannot find pork neck, a well-marbled pork shoulder steak is the closest substitute.
Do not skip the white pepper; its floral, sharp heat is distinct from black pepper and essential to the profile.
Use a thermometer; the pork is ready when it hits 145F internally.
The ones that keep coming up.
Why is my meat dry?
Usually, the heat was too low, causing the meat to cook for too long, or you trimmed away the fat.
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