Moo Yang (Grilled pork collar)

    1 day 1 hour 10 mins

    There's a million recipes for this famous Thai grilled pork dish. I like to use pork collar, which is cut from the pork shoulder. Butchers in Thailand usually have it reserved for this dish. The cut has a nice balance of lean tender meat and fat, which gets crispy and unctuous once grilled. The pork is best when it can marinate over night. Also great to eat while drinking.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    5 people made this

    Serves: 4 

    • 1 kg pork collar, sliced laterally into 2 cm thick slabs
    • 10 cloves garlic
    • 2 tablespoons black peppercorns
    • 5 each coriander roots
    • 1/4 cup light soya sauce
    • 2 tablespoons fish sauce
    • 3 tablespoons caster sugar
    • 2 tablespoons whiskey, or 1/4 cup beer

    Prep:10min  ›  Cook:1hr  ›  Extra time:1day marinating  ›  Ready in:1day1hr10min 

    1. With a mortar and pestle smash the garlic, black peppercorns and coriander roots. Add in the soya sauce, fish sauce, sugar and whiskey to the mortar and mix until the sugar is dissolved.
    2. Rub the marinade all over the pork and let marinate overnight. The next day start up some charcoal. Grill the pork slowly over medium low heat turning often. While it is cooking pour the leftover marinade over the meat. Cook for 45 minutes to an hour.
    3. When the meat is roasted and well caramelized remove from the heat and rest for 10 minutes before slicing.

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