Grilled porks neck served with thai sauce là gì

This moo yang recipe makes delicious Thai grilled pork that’s all about a smoky outside with a tender inside. Watch the magic happen as the meat sizzles on a charcoal grill, bringing out the best in the flavorful Thai marinade.

For a complete and authentic Thai meal, pair with sticky rice (khao niao), fresh vegetables, and nam jim jaew dipping sauce.

What is moo yang

Moo yang, also known as Thai grilled pork, is a beloved dish originating from Thailand. It combines aromatic herbs, spices, and seasonings in a flavorful marinade with tender pork, often using pork neck. Traditionally, it’s grilled over charcoal, resulting in a smoky exterior and a flavorful inside.

More about Thai grilled pork

This grilled meat dish finds its roots in Isan, the Northeastern region of Thailand.

Isan is known for its rich food culture and heavily seasoned dishes with a variety of herbs and spices, and this Thai BBQ pork recipe is the perfect example!

One of my grandfather’s favorite dishes is this moo yang. He’s lived in Isan since birth and has, over the years, mastered the art of making it.

This authentic Thai meal can be found throughout the country, from the sunny South to the busy street food markets of Bangkok, and even in the rural villages of the northeast.

Making it is simple. First, the pork is rested in a fragrant Thai marinade sauce made of traditional Thai ingredients.

After resting, the marinated pork meets the charcoal grill, giving it a smoky aroma, a charred crust, and a tenderness that practically melts in your mouth. (Well, not ice cream melt, but you get the idea!)

Kor moo yang or ko moo yang (Thai grilled pork neck) is a variation of moo yang, using the neck of the pork. In Thai, pork neck is called ‘kor moo’. It’s great for grilling because it has lean meat, a bit of juicy fat, and not too much muscle.

Pork marinade

A sweet and umami-rich marinade infuses the pork with flavor and tenderness.

I whipped up a flavorful mix using golden mountain sauce, oyster sauce, palm sugar, coriander seeds, coriander root, and garlic. I also added a little bit of milk for creaminess.

You’ll need a mortar and pestle to make the spice mixture. When it comes to mixing up the marinade, you’ve got options: Simply gather the ingredients in your mortar, or use a ziplock bag.

Just like most Thai food, this marinade sauce is versatile. Feel free to experiment with different flavors and ingredients; try mixing it up with black soy sauce, black or white pepper, or even fish sauce.

Tips for grilling pork

• Let it rest. Before serving, let the grilled pork sit for a few minutes. This is a simple trick that ensures juicy and flavorful meat.
• Select a quality cut. Choosing the right cut makes so much difference. Opt for pork cuts with a bit of marbling for juicy and tender meat.
• Marinate for a longer time. I mostly let meat marinate overnight, this deeply infuses the meat with flavors, resulting in a tastier outcome.
• Grill over charcoal. If you can, grill over charcoal for that authentic smoky aroma and taste. However, a grilling pan serves as a good backup option.
• Prevent sticking. A small layer of oil on the grill allows you to flip the pork without sticking.

Ingredients

For the exact measurements, please scroll down to the recipe card at the bottom of the page.

• Pork – Pork neck (kor moo) is the traditional and most commonly used cut for kor moo yang. Alternatively, pork shoulders, butt, collar, loin (don’t overcook loin), pork chops, and ribeye are all great choices for grilling.
• Milk – Tenderizes the meat while adding a subtle creamy flavor to the Thai-style marinade.
• Palm sugar – Brings a subtle sweetness, infusing the pork with a caramel-like flavor.
• Oyster sauce – This classic ingredient in Thai cuisine brings umami and an irresistible, unique flavor.
• Golden mountain seasoning sauce – Infuses the marinade with extra flavors of salty and umami.
• Coriander seeds, coriander root, garlic – This trio infuses the marinade with aroma, freshness, and earthy notes.

Cooking instructions

We begin by preparing the marinade sauce, and then we’ll coat the pork and let it rest. Finally, we’ll grill the pork until it’s perfectly cooked and tender.

Totaal cooking time: 30 minutes

1. Pound the spices
   
   Crush the spices (garlic, coriander seeds, and coriander root) using a granite mortar and pestle.
2. Make the marinade sauce
   
   Add sauces (palm sugar, golden mountain, oyster sauce, and milk) and mix into one sauce.
3. Marinate the pork
   
   Transfer the marinade to a large mixing bowl and thoroughly coat the pork. Let it rest for at least 4 hours in the fridge or overnight.
4. Grill the pork
   
   Grill the pork over charcoal until thoroughly and evenly cooked through, with a charred crust and tender meat. The grilling time depends on the thickness of your meat and the heat of the charcoal. Occasionally flip your meat to prevent burning.
5. Slice and serve Let the grilled meat rest for a few minutes and then slice it into thin slices. Serve immediately.

Also try some of my other summer-ready Thai grilling recipes: My authentic Moo ping recipe makes the best grilled pork skewers, and this khao moo dang or Chinese red pork comes with an irresistible red sauce.

Essential Kitchen tools

• Kitchen tongs: For flipping and handling the pork
• Charcoal grill or non-stick grilling pan
• Granite mortar and pestle
• Large mixing bowl

How to serve

In Thailand, grilled meats are often served alongside spicy salads such as som tum Thai or a refreshing yard long bean salad.

For a true Isan-style meal, add a side of sticky rice (or use steamed rice). Throw in fresh vegetables like cabbage, crunchy yard long beans, and crisp cucumber to complete your meal.

And if you’re in the mood for a meaty snack, this recipe shines with a cold beer in hand.

Dipping sauce suggestions

To complete this moo yang recipe, serve it with nam jim jaew, a Thai chili dipping sauce. Alternatively, you can serve with nam jim gai, a Thai sweet chili sauce, or this sweet, spicy, and tangy tamarind dipping sauce.

How to store

After grilling, let the meat cool to room temperature before transferring it to an airtight container. You can store it in the fridge for up to 3 days.

To freeze: Wrap individual portions tightly in plastic wrap or aluminum foil. Then, place them in a freezer-safe bag. They’ll keep well for up to 3 months. When you’re ready to use, thaw the meat in the refrigerator first.

To reheat: You can briefly microwave your moo yang leftovers or toss it on the grill until it’s warmed through.

Fun facts

• In Isan, a single plate of food is often shared with multiple people, along with a bamboo basket of sticky rice. That’s also the case when we enjoy moo yang. Eating food is kind of like a gathering of friends and family, it’s a tradition that I hope to cherish forever.
• “Kor moo yang” translates to “grilled pork neck” in English. “Kor” or “khor” means neck, “moo” means pork, and “yang” means grilled.

Frequently asked questions (FAQ’s)

What is the difference between moo yang and moo ping?

Moo yang and moo ping are both grilled pork dishes from Thailand, but they differ in presentation and taste. Moo yang often utilizes pork neck. It’s marinated in a rich blend of aromatic herbs, spices, and seasonings. After grilling, the meat is typically served in slices. Moo ping is more of a street-food dish. The pork is cut into bite-sized pieces (minced pork can be used as well) and skewered. The marinade is often simpler than moo yang.

How do you say grilled pork in Thai?

“Grilled pork” in Thai is referred to as “muu yaang” or “moo yang”. The word “moo” means “pork” and “yang” or “yaang” means grilled. Moo yang literally translates to grilled pork.

Is this recipe gluten-free?

All ingredients are gluten-free. However, some ingredients require extra attention. Make sure to check your palm sugar, milk, oyster sauce, and golden mountain sauce labeling to ensure they’re gluten-free.

Can I make this in advance?

You can marinate the pork in advance and grill it when you’re ready to serve.

More Thai food recipes you’ll love

• Healthy Thai pork salad – An aromatic mix of fresh herbs and spices with pork.
• Pad kana moo krob – Chinese broccoli with crispy pork stir-fry.
• Khao man gai – Thai chicken rice
• Pineapple fried rice

If you love this moo yang recipe (Thai grilled pork), please leave a star rating and/or a comment below!

Servings:4

Description

This moo yang recipe makes the best grilled pork to serve with sticky rice and spicy Thai salads.

• 3 cloves garlic
• 1⁄2 teaspoon coriander seeds
• 2 coriander root
• 0.5 tablespoons palm sugar
• 1 tablespoon golden mountain sauce
• 1.5 tablespoon oyster sauce
• 3 tablespoons milk
• 25 ounces pork (neck or see alternatives in notes)

Instructions

1. Crush the spices (garlic, coriander seeds, and coriander root) using a granite mortar and pestle.
2. Add sauces (palm sugar, golden mountain, oyster sauce, and milk) and mix into one sauce.
3. Transfer the marinade to a large mixing bowl and thoroughly coat the pork. Let it rest for at least 4 hours in the fridge or overnight.
4. Cook the pork over charcoal until thoroughly and even cooked through with a charred crust and tender meat. The grilling time depends on the thickness of your meat and the heat of the charcoal. Occasionally flip your meat to prevent burning.
5. Let the grilled meat rest for a few minutes and then slice it into thin slices. Serve immediately.

Equipment

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Servings 4

Amount Per Serving

Calories 416kcal

% Daily Value *

Total Fat 40.3g62%Saturated Fat 12.5g63%Total Carbohydrate 2.7g1%Sugars 1.7gProtein 27.5g56%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.