Posted on Wed 1st September 2021
Thai-Style Grilled Pork (Kor Moo Yang)
Juicy, marinated pork grilled to perfection. A tantalizing delight for your taste buds.
Cuisine
Thai
Time
1 hr 10 min
Servings
4 people
Ingredients
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1 kg piece pork neck collar (or pork shoulder)
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2 tbsp oyster sauce
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1 tbsp light soy sauce
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1 tbsp fish sauce
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1 tbsp dark soy sauce
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½ tbsp palm sugar
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1 tbsp water
The dipping sauce
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3 Thai shallots
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1 spring onion
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2 tbsp fish sauce
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1 tbsp palm sugar
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Juice of half a lime
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1 tbsp toasted rice powder (made from grains of dry Jasmine rice, toasted in a dry pan)
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2 tsp dried red chillies
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Small handful of Coriander
Method
Preparation
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Heat your oven to 160°C. Then marinate the pork neck. Add your marinade ingredients straight on to the pork. Melt the palm sugar with a bit of hot water and add it straight to the mix, and give it all a good massage.
Cooking
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Now pop it in the oven for 45 minutes. After that, baste and grill for 3-5 minutes on either side, on 270°C.
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To make the dipping sauce, you’ll need to toast the dry red chillies on a low heat for 1-2 minutes, and then blitz in a spice grinder into a fine powder.
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Toast your dry rice in the same way and then pound it in a pestle and mortar. Now peel and finely slice your shallots, roughly chop the coriander and slice the spring onion. Add to a bowl with a couple of tsps of the ground chilli. Then add the palm sugar, fish sauce and a squeeze of lime. To finish it off, add the toasted rice powder and mix again.
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Slice the pork into thin slices and serve with the dipping sauce on the side