泰式燒豬頸肉Thai Grilled Pork Neck (Kor Moo Yang)

Prep 15 min·Cook 20 min·Rest 4 h

1. 1You're here
   Step 1.

   Pound or blitz the garlic, coriander stalks and white pepper to a paste, then mix with the oyster sauce, soy, fish sauce, palm sugar and coconut milk.

   4 cloves Garlic2 tbsp Coriander stalks, chopped1 tsp White pepper2 tbsp Oyster sauce1 tbsp Light soy sauce1 tbsp Fish sauce1½ tbsp Palm sugar or honey2 tbsp Coconut milk

   Knife work
2. 2
   Step 2.

   Coat the pork in the marinade and leave in the fridge for at least 4 hours, ideally overnight.

   600 g Pork neck / collar (pork shoulder steaks), about 2 cm thick

   Marinate
3. 3
   Step 3.

   Take the pork out 30 minutes before cooking. Heat a barbecue or griddle pan until very hot.

   600 g Pork neck / collar (pork shoulder steaks), about 2 cm thick

4. 4
   Step 4.

   Grill for 5–6 minutes each side over medium-high heat, brushing with leftover marinade, until well charred and 70°C in the centre.

   600 g Pork neck / collar (pork shoulder steaks), about 2 cm thick

   12 minRoast

   Wok-chan's tip鑊仔貼士

   The sugar burns quickly; move the pork to a cooler part of the grill if it blackens before it's cooked.
5. 5
   Step 5.

   Rest for 5 minutes, then slice thinly on the diagonal.

   600 g Pork neck / collar (pork shoulder steaks), about 2 cm thick

   Knife work
6. 6
   Step 6.

   Serve with nam jim jaew for dipping, sticky rice and cucumber.

   120 ml Nam Jim Jaew (Smoky Chilli Dipping Sauce)300 g Steamed sticky rice or jasmine rice½ Cucumber, sliced