Grilled Pork Neck

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Grilled Pork Neck, or 'Kor Moo Yang', is a beloved Thai dish that brings together the rich, savory flavors of marinated pork with a hint of smokiness from the grill. This dish is particularly special because it showcases the tender, juicy cuts of pork neck, marinated in a delightful blend of Thai herbs and spices. Perfect for gatherings or a cozy dinner at home, this dish will transport your taste buds straight to the bustling streets of Thailand. To make it even more enjoyable, serve the grilled pork with a spicy dipping sauce and a side of fresh vegetables. The contrast between the juicy pork and the zesty sauce creates a mouthwatering experience. Tips for perfect grilling include ensuring your grill is hot enough for a good sear and letting the meat rest before slicing to lock in the juices.

Ingredients

800 g Pork Neck (sliced into 1-inch thick pieces)

5 cloves Garlic (minced)

2 stalks Coriander Root (minced)

3 tablespoons Soy Sauce (low sodium preferred)

2 tablespoons Fish Sauce

1 tablespoon Brown Sugar

1 teaspoon Black Pepper

1 tablespoon Sesame Oil

1 piece Lime (for serving, cut into wedges)

1 piece Cucumber (sliced for serving)

Instructions

In a mixing bowl, combine minced garlic, coriander root, soy sauce, fish sauce, brown sugar, black pepper, and sesame oil. Mix well to create the marinade.

Add the sliced pork neck to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.

Preheat your grill to medium-high heat. Remove the pork from the marinade, allowing excess marinade to drip off.

Grill the pork neck for about 5-7 minutes on each side, or until the meat is cooked through and has nice grill marks.

Once cooked, remove the pork from the grill and let it rest for 5 minutes before slicing. Serve with lime wedges and sliced cucumber on the side.

Grilled Pork Neck

Ingredients

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