Moo Yang (Barbecued Pork)
My neighbour used to make Moo Yang on a regular basis. I still remember the good smells wafting over to our house, making us kids hungry. Here is a version of Moo Yang that tastes like that delicious version of our neighbour’s. Note: The meat should ideally marinate overnight, so plan ahead.
Bangkok (Krung Thep Maha Nakhon), Thailand
I made it!
11 people made this
1,5 kg pork shoulder, without much fat
2 tablespoons sesame oil
3 tablespoons whisky
2 teaspoons salt
3 tablespoons light soy sauce
5 tablespoons sugar
3 tablespoons honey
8 garlic cloves, finely chopped
2 tablespoons fresh ginger root, very finely chopped
10 min › Cook:
20 min › Ready in:
Cut the pork shoulder into strips, about 5cm wide x 4 cm high x 15 cm long.
Mix the remaining ingredients well. Marinate the pork strips overnight in the refrigerator.
When ready for barbecuing, pull the pork from the marinade. Let come to room temperature, while the coals are heating.
Boil the left-over marinate in a pot for 5 or so minutes to kill possible bacteria and thicken the marinate into a sauce.
Barbecue the pork pieces on the hot grill, brushing with the boiled marinated every now and then.
Serve hot or cold with fresh vegetables and pineapples.
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