Thai-style Grilled Pork (Kor Moo Yang)
Succulent roasted pork with a fragrant dipping sauce
Ingredients
1 kg piece pork neck collar (or pork shoulder)
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp fish sauce
1 tbsp dark soy sauce
½ tbsp palm sugar
1 tbsp water
The Dipping Sauce
3 Thai shallots
1 spring onion
2 tbsp fish sauce
1 tbsp palm sugar
Juice of half a lime
1 tbsp toasted rice powder (made from grains of dry Jasmine rice, toasted in a dry pan)
2 tsp dried red chillies
Small handful of Coriander
Method
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.
Now pop it in the oven for 45 minutes. After that, baste and grill for 3-5 minutes on either side, on 270°C.
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.
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.
Slice the pork into thin slices and serve with the dipping sauce on the side
How To Make Kor Moo Yang
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1 kg piece pork neck collar (or pork shoulder)
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp fish sauce
1 tbsp dark soy sauce
½ tbsp palm sugar
1 tbsp water
The Dipping Sauce
3 Thai shallots
1 spring onion
2 tbsp fish sauce
1 tbsp palm sugar
Juice of half a lime
1 tbsp toasted rice powder (made from grains of dry Jasmine rice, toasted in a dry pan)
2 tsp dried red chillies
Small handful of Coriander
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.
Now pop it in the oven for 45 minutes. After that, baste and grill for 3-5 minutes on either side, on 270°C.
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.
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.
Slice the pork into thin slices and serve with the dipping sauce on the side
How To Make Kor Moo Yang
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!