Grilled Thai Lemongrass Pork Jowl Pork Neck Recipes
THAI GRILLED PORK NECK (KOR MOO YANG) RECIPE
This Thai style grilled pork neck is super DELICIOUS and easy to make. Pair it with sticky rice and nam jim jaew (Thai chili dipping sauce) and I guarantee that you'll be satisfied!
Provided by Nart
Categories Main Dishes
Number Of Ingredients 6
Steps:
- In a large bowl, combine the oyster sauce, soy sauce, black soy sauce, ground white pepper and water to make a marinade.
- Add the pork neck to the bowl. Take a fork and prick some holes into it so that the pork will absorb the marinade.
- Cover the bowl with food wrap and marinate in the refrigerator for 30 minutes .
- After 30 minutes, turn your convection oven on at 437°F or 225°C. Place the pork on a grilling rack and cook for 30 minutes, turning the other side up halfway through.
- Turn off the oven. Transfer the pork to a cutting board and slice to serve with steamed rice or sticky rice, nam jim jaew and fresh vegetables.
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- Make the marinade. Roughly chop the garlic cloves and coriander roots, then put them in a mortar, add the pepper and sugar and pound to a rough paste. Mix in the soy sauce, fish sauce, oyster sauce and sesame oil.
- Dry the pork neck with paper towels, then place in a wide mixing bowl. Pour the marinade over the meat and mix so the pieces are coated evenly. Marinate at room temperature for up to three hours, or in the fridge for six to eight hours. Occasionally mix the ingredients so the pork marinates evenly.
- Preheat the oven grill to high. Line a baking tray with aluminium foil, then place a lightly oiled rack on top. Place the pork neck pieces on the rack and slide the tray into the oven, so the meat is about 8.5cm (3⅓in) below the heating element. Grill for about 10 minutes, or until the pork neck is cooked through and charred in spots. Turn the meat over halfway through. If the meat is charring too quickly, move the tray further from the heat – or move it closer if it is cooked, but not browned.
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