WHAT IS THAI GRILLED PORK NECK OR KOR MOO YANG?
Thai grilled pork neck is a type of grilled meat most commonly associated with the Isan or Northeastern Thai cuisine. We call it "kor moo yang" in Thai, which translates to "pork neck grilled."
This dish extremely delicious, filling, and satisfying. Pork neck is an amazing cut of meat in itself because it has both lean meat and the juicy fat, which give you a really well-balanced flavor and texture. It's oh-so-dreamy when you grill it until smoky on the outside but still soft on the inside. The smell, the taste...everything about it is just so good. You can literally tell you're about to walk past a grilled pork neck stand when you're still a few meters away. For those of you who really want to make this easy dish at home, if you can't find pork neck or jowl where you live, you can use pork shoulder or even pork belly instead. The results will still be pretty much the same.
WHERE CAN YOU FIND THIS DISH IN THAILAND?
While it's often considered an Isan dish by Thai people, kor moo yang is eaten and can be found throughout the country. In fact, you can practically see it in almost every corner of the streets because it's so popular and such an easy food to grab. In Thailand, Thai grilled pork neck is usually sold by weight along with sticky rice that comes in clear plastic bags (which is sad, but oh well). With it you will also get the Thai chili dipping sauce and maybe even some fresh vegetables. The vegetable part depends on each vendor, but I think you get the idea that kor moo yang can be grabbed as a quick, complete meal.
INGREDIENTS FOR MAKING THIS DISH
- 1 1/2 tablespoons of oyster sauce
- 1 1/2 tablespoons of soy sauce
- 1/2 tablespoon of black soy sauce
- 1 tablespoon of ground white pepper
- 1 tablespoon of water
- 1.5 pounds of pork neck
HOW TO MAKE THAI GRILLED PORK NECK
1. In a large bowl, combine the oyster sauce, soy sauce, black soy sauce, ground white pepper and water to make a marinade.
2. Add the pork neck to the bowl. Take a fork and prick some holes into it so that the pork will absorb the marinade.
3. Cover the bowl with food wrap and marinate in the refrigerator for 30 minutes .
4. After 30 minutes, turn your convection oven on at 437°F or 225°C. Place the pork on a grilling rack and cook for 30 minutes, turning the other side up halfway through.
5. Turn off the oven. Transfer the pork to a cutting board and slice to serve.
WHAT TO SERVE THIS DISH WITH
You can serve kor moo yang with either steamed rice or sticky rice, but sticky rice tends to be a more popular choice. Generally, the pork is already good on its own, but it's even better when accompanied by nam jim jaew. To add some greens to your meal, some of the most common vegetables enjoyed with Thai style grilled pork neck include cabbage, yard long bean and cucumber.
STORING, REHEATING AND REPURPOSING
You can store Thai grilled pork neck in the refrigerator for a few days. In order to reheat, simply microwave at the highest heat for about 1-1.5 minutes, but please note that the meat will harden a little when reheated.
Alternatively, you can repurpose the leftovers by chopping the pork into small pieces and put it in a fried rice using a recipe like this one here. Just replace the beef with kor moo yang, and you'll be good to go!
OTHER POSTS YOU MIGHT ENJOY:
Thai Grilled Pork Neck (Kor Moo Yang) Recipe
- 1 1/2 tablespoons oyster sauce
- 1 1/2 tablespoons soy sauce
- 1/2 tablespoon black soy sauce
- 1 tablespoon ground white pepper
- 1 tablespoon water
- 1.5 pounds pork neck
- In a large bowl, combine the oyster sauce, soy sauce, black soy sauce, ground white pepper and water to make a marinade.
- Add the pork neck to the bowl. Take a fork and prick some holes into it so that the pork will absorb the marinade.
- Cover the bowl with food wrap and marinate in the refrigerator for 30 minutes .
- After 30 minutes, turn your convection oven on at 437°F or 225°C. Place the pork on a grilling rack and cook for 30 minutes, turning the other side up halfway through.
- Turn off the oven. Transfer the pork to a cutting board and slice to serve with steamed rice or sticky rice, nam jim jaew and fresh vegetables.