Thai grilled pork neck / Kor Moo Yang

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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