A Thai grilled pork dish, known for its smoky flavor and aromatic marinade. This is the easiest way to grilled the pork neck, and here’s how you do it!

INGREDIENTS:

500g pork neck or shoulder, thinly sliced

2 tablespoons oyster sauce

2 tablespoons fish sauce

1 tablespoon soy sauce

2 tablespoons palm sugar or brown sugar

1 tablespoon vegetable oil

5-6 cloves garlic, minced

1-2 stalks lemongrass, finely chopped

1 teaspoon ground white pepper

1-2 tablespoons cilantro roots or stems, finely chopped (optional)

1-2 teaspoons red pepper flakes

Sliced cucumber, fresh chili, and lime wedges for serving

Here’s how you do it!

Marinade:

1. In a bowl, combine oyster sauce, fish sauce, soy sauce, palm sugar, vegetable oil, minced garlic, chopped lemongrass, ground white pepper, cilantro roots, and red pepper flakes. Mix well until the sugar is dissolved.
2. Add the pork slices to the marinade and ensure they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight for the flavors to fully penetrate.

Grilling:

1. Preheat your grill to medium-high heat.
2. Remove the pork from the marinade and shake off any excess.
3. Grill the pork for 3-4 minutes on each side or until nicely charred and cooked through.
4. Let the meat rest for a few minutes before slicing.

Serving:

Serve the Kor Moo Yang with sliced cucumber, fresh chili, and lime wedges on the side. It’s often accompanied by sticky rice or jasmine rice.