Thai grilled pork neck / Kor Moo Yang
Persons
5
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
- 800g boneless pork neck slab or shoulder / grillade de porc
For the marinade
- 2 tbsp oyster sauce
- 2 tbsp sugar
- 1 tbsp thai seasoning sauce
- 1 tbsp soy sauce
- 4 tbsp milk
- 1/2 tsp fine salt
- dash of pepper to taste
- 1 tbsp heavy cream (optional)
Sauce
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1/2 tbsp thai sweet chili suace
- 1 tbsp fresh coriander or fresh chives - finely chopped
- 1/4 tsp lemon juice
- 1/4 tsp soy sauce
- 1 tbsp water
Instructions
- 1. In a medium bowl, add all the marinade ingredients and marinate the pork in it. Cover and refrigerate overnight.
- 2. Next day, remove the pork and lightly pat to remove the excess marinade sauce.
- 3. Grill the pork over a medium-low heat fry-pan or grill pan : Cook for about 5 min, turning until lightly browned. Then cover about 3 min at low heat, turn the pork and cover again for about 3 min. Remove the lid and cook for a few more min at medium low heat until more browned. Pour the rest of marinade sauce and bring it to a boil.
- 4. Meanwhile, make the dipping sauce. Mix all the sauce ingredients in a small bowl.
- 5. Slice the grilled pork and serve with dipping sauce.
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