Photograph of the finished Kor moo yang

Thailand · Cổ heo nướng Kor moo yang

Kor moo yang

40 min Hands-on time + 4 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork shoulder Pork shoulder 2.2 lb
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Honey Honey ⅓ cup
  • Photograph of Coriander Coriander 2.1 oz
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Sour tamarind Sour tamarind 2.8 oz
  • Photograph of Red chilli powder Red chilli powder 1.1 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Choose pork neck meat with marbling, and leave it whole without slicing.
  2. 2 Marinate with soy sauce, honey, garlic, and crushed coriander roots for 4 hours.
  3. 3 Grill over medium heat for 15 minutes on each side; the fat will melt and tenderize the meat.
  4. 4 Let the meat rest for 10 minutes, then slice it thinly across the grain.
  5. 5 Prepare the jaew dipping sauce: mix tamarind juice, fish sauce, chili powder, and roasted rice powder, and serve it with the meat.

With an appliance

  • Oven 40 min

    Replace step 3: Arrange the pork on the rack in the middle of the oven at 230 degrees for 30 minutes, turning it once at 15 minutes, and place a drip tray underneath to catch the grease. The oven ensures even cooking and requires less constant monitoring of the charcoal, resulting in a less smoky outer layer.

Start cooking