Thai Grilled Pork Neck (Kor Moo Yang) Recipe
This Thai style grilled pork neck is super DELICIOUS and easy to make. Pair it with sticky rice and nam jim jaew (Thai chili dipping sauce) and I guarantee that you’ll be satisfied!
Servings: 1 .5 pounds
Ingredients
- 1 ½ tablespoons oyster sauce
- 1 ½ tablespoons soy sauce
- ½ tablespoon black soy sauce
- 1 tablespoon ground white pepper
- 1 tablespoon water
- 1.5 pounds pork neck
Instructions
- 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.
Notes
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!