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Thai Grilled Pork Neck (Kor Moo Yang)

A succulent Thai dish featuring marinated pork neck, grilled to perfection for a smoky and tangy flavor experience.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1.5 tablespoons oyster sauce Look for high-quality brands like Lee Kum Kee for best flavor.
  • 1.5 tablespoons soy sauce Preferably low-sodium for better control over saltiness.
  • 0.5 tablespoons black soy sauce Adds depth and color.
  • 1 tablespoons ground white pepper Adjust to taste.
  • 1 tablespoon water
For the Pork
  • 1.5 pounds pork neck Ask your butcher for a good cut, preferably with some marbling.

Method
 

Marinade Preparation
  1. In a large bowl, combine the oyster sauce, soy sauce, black soy sauce, ground white pepper, and water to create a flavorful marinade.
Prepare the Pork
  1. Add the pork neck to the bowl and take a fork to prick several holes into the meat. This will allow it to absorb the marinade more effectively.
Marinate
  1. Cover the bowl tightly with food wrap and let the pork marinate in the refrigerator for 30 minutes.
Preheat the Oven
  1. After the marination period, preheat your convection oven to 437°F (225°C).
Grill the Pork
  1. Place the marinated pork on a grilling rack and cook for 30 minutes, flipping halfway through for even cooking.
Slice and Serve
  1. Once cooked, transfer the pork to a cutting board. Slice it into bite-sized pieces and serve it warm with steamed rice or sticky rice, spicy nam jim jaew, and fresh vegetables.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 2 months; just ensure they're well-wrapped.