Kor Moo Yang, or Thai-style grilled pork neck, is a flavour explosion that will transport your taste buds straight to the bustling street food markets of Thailand. This isn't your average roast; the tender pork neck is marinated in a vibrant blend of sweet, savory, and subtly spicy ingredients, resulting in a succulent and intensely flavorful dish. The rich marinade deeply penetrates the meat, creating a caramelized exterior and a juicy, tender interior. This recipe provides a delicious and authentic Kor Moo Yang experience, perfect for a weekend feast or a special occasion.
Beyond the incredible taste, Kor Moo Yang is surprisingly easy to make at home. Forget complicated techniques; this recipe focuses on achieving maximum flavor with simple ingredients and straightforward methods. Ready to embark on a culinary journey? Let's dive into the step-by-step process and create this unforgettable Thai classic together.
Tools Needed
- Grill
- Bowl
- Mortar and pestle (optional)
Ingredients
- Pork neck
- Soy sauce: 2 tbsp
- Fish sauce: 2 tbsp
- Palm sugar: 2 tbsp
- Black soy sauce: 1 tsp
- Baking soda: 1/2 tsp
- White pepper: 1 tbsp
- Chopped coriander root
- Garlic
- Toast rice powder
- Other ingredients for Nam Jim Jaew (dipping sauce)
Step-by-Step Instructions
Step 1. Prepare the Marinade and Marinate the Pork
- In a bowl, combine soy sauce, fish sauce, palm sugar, black soy sauce, baking soda, and white pepper. Mix well until the palm sugar dissolves.
- Add the pork neck to the marinade. Massage by hand to ensure the pork is thoroughly coated. Add chopped coriander root and garlic. Marinate for at least 3 hours, or preferably overnight.
Step 2. Grill the Pork Neck
- Grill the marinated pork at 280°C (536°F) for about 10 minutes, or until cooked through. (See video for grilling technique).
Step 3. Prepare the Nam Jim Jaew Dipping Sauce
- (Instructions for making Nam Jim Jaew are not explicitly detailed in the transcript but are referenced; please refer to the video or a separate recipe.)
Step 4. Serve the Kor Moo Yang
- Slice the grilled pork and serve with the Nam Jim Jaew dipping sauce and sticky rice.
Read more: Thai Grilled Eggplant Salad (Yum Makua Yow): A Step-by-Step Guide
Tips
- For best results, marinate the pork for at least three hours, or preferably overnight.
- If you're unfamiliar with making the Nam Jim Jaew dipping sauce or the toast rice powder, links to helpful resources are available in the video description.
Nutrition
- N/A
FAQs
1. Can I use a different cut of pork for Kor Moo Yang?
While pork neck is ideal for its marbling and tenderness, you can substitute with pork shoulder or butt. Just be aware cooking times might need adjusting.
2. How long can I store leftover Kor Moo Yang?
Store leftover Kor Moo Yang in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
3. What can I serve with Kor Moo Yang?
Kor Moo Yang is delicious served with sticky rice, fresh herbs (like cilantro and mint), and Nam Jim Jaew (the dipping sauce). It's also great in rice bowls or wraps.
With its perfectly balanced flavors and tender texture, this Kor Moo Yang recipe is sure to become a new family favorite. The satisfyingly sweet and savory roast, complemented by the fiery kick of the Nam Jim Jaew, offers an authentic taste of Thailand right in your kitchen. Enjoy the delicious results of your culinary adventure!