Koh Moo Yang (Thai Grilled Pork Neck with Nam Jim Jaew)

Name: Koh Moo Yang (Thai Grilled Pork Neck with Nam Jim Jaew)
Cuisine: Asian, Thai
Ingredients: 500g pork neck (คอหมู) 2 tbsp oyster sauce 1 tbsp soy sauce 1 tbsp fish sauce 1 tbsp sugar (palm sugar preferred) 1 tbsp honey (optional, for caramelization) 1 tbsp vegetable oil 3 cloves garlic, finely chopped 1 tsp ground white pepper 1 tsp coriander root (or coriander stem) 1 tbsp whiskey (optional); 2 tbsp fish sauce 1 tbsp lime juice 1 tbsp tamarind paste 1 tsp sugar (palm sugar preferred) 1–2 tsp chili flakes (to taste) 1 tbsp toasted rice powder (ข้าวคั่ว) 1 tbsp chopped shallots 1 tbsp chopped coriander or spring onion

1 step

Updated at: Sun, 14 Sep 2025 13:20:04 GMT

Nutrition balance score

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Ingredients

4 servings

For the pork

500gpork neck

2 Tbspoyster sauce

1 Tbspsoy sauce

1 Tbspfish sauce

1 Tbspsugar

1 Tbsphoney

1 tspground white pepper

1 tspcoriander root

1 Tbspwhiskey

optional

For Nam Jim Jaew (dipping sauce):

2 Tbspfish sauce

1 Tbsplime juice

1 Tbsptamarind paste

1 tspsugar

1 tspchili flakes

1 Tbsprice powder

1 Tbspshallots

1 Tbspcoriander

or spring onion

Instructions

Step 1

1. Prepare Pork: Rinse pork neck, pat dry, and cut into 3–4 cm thick strips. 2. Marinade: Mix oyster sauce, soy sauce, fish sauce, sugar, honey, oil, garlic, pepper, coriander, and whiskey. Coat pork thoroughly. 3. Marinate: Cover and refrigerate for at least 2 hours, ideally overnight. 4. Grill: Preheat grill or charcoal BBQ to 180–200°C (medium heat). Grill pork over indirect heat for 15–20 minutes, turning occasionally, until caramelized and internal temp reaches 70°C. 5. Rest & Slice: Rest pork 5 minutes before slicing thinly against the grain. 6. Make Sauce: In a small bowl, mix fish sauce, lime juice, tamarind paste, and sugar. Add chili flakes, toasted rice powder, shallots, and coriander. Adjust taste. 7. Serve: Plate sliced pork with sticky rice, fresh vegetables, and dipping sauce on the side.