Charred Grilled Pork Neck — Kor Moo Yang
An Isaan grilled pork neck plate marinated in coriander root, garlic, fish sauce, and palm sugar, charred over flame until the edges crisp and the centre stays juicy, plated with sticky rice and tangy jaew dipping sauce.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pound 6 coriander roots, 10 garlic cloves, and 2 tsp white pepper in a mortar to a fine paste. Whisk paste with 60ml fish sauce, 30ml oyster sauce, 20ml soy sauce, and 10g palm sugar into a glossy marinade. Divide pork neck into 2 portions (240g each) and rub marinade over both, pressing into surface. Rest 5 minutes off heat, then drizzle 2 tsp oil across each portion.
Grill
Heat a ridged grill pan over medium-high heat 2 minutes until smoking hot. Working in batches, lay one pork neck portion flat and grill 8 minutes per side until charred grill marks form, surface caramelises mahogany, and meat stays just pink at centre. Repeat with second portion. (Alternatively, use two grill pans side by side to cook both simultaneously.).
Build
While pork grills, whisk 40ml tamarind paste, 60ml fish sauce, 20g palm sugar, 2 tsp chilli flakes, and 2 finely sliced shallots in a bowl 30 seconds until sugar dissolves and jaew sauce turns deep mahogany glossy.
Rest and plate
Lift pork to a board and rest 5 minutes under loose foil for juices to redistribute. Slice across the grain into 5mm-thick strips and divide between 2 plates alongside 150g cooked sticky rice each, with jaew dipping sauce on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.