Kor Moo Yang

1. 1

   Prepare the marinade

   Using a mortar and pestle (or food processor), pound together the garlic cloves, coriander roots, and white peppercorns until they form a rough paste. This is the traditional Thai aromatic base called 'sam kler' (three friends).

2. 2

   Mix the marinade

   Transfer the pounded aromatics to a large bowl. Add palm sugar, oyster sauce, light soy sauce, dark soy sauce, fish sauce, and water (or milk). Mix well until the sugar dissolves and all ingredients are thoroughly combined.

3. 3

   Prepare the pork

   Add the pork neck to the marinade bowl. Using a fork, prick holes throughout the meat on all sides. This allows the marinade to penetrate deeper into the meat, resulting in more flavorful pork.

4. 4

   Marinate

   Massage the marinade into the pork, ensuring it's well coated. Cover the bowl and refrigerate for at least 3-4 hours, or preferably overnight for maximum flavor. Turn the meat occasionally if possible.

5. 5

   Prepare for grilling

   Remove the pork from the refrigerator 30 minutes before cooking to bring it to room temperature. This ensures even cooking. Preheat your grill, oven, or air fryer according to your chosen method.

6. 6

   Grill the pork (Traditional method)

   If using a charcoal grill: Grill over medium-high heat for 15-20 minutes, turning occasionally and brushing with remaining marinade. The pork should develop a nice char on the outside while remaining juicy inside. Internal temperature should reach 70°C (160°F).

7. 6

   Oven method (Alternative)

   If using an oven: Preheat to 200°C (400°F). Place the pork on a grilling rack and bake for 30 minutes. Then turn on the broiler/grill function and cook for an additional 20-30 minutes, flipping halfway through and brushing with marinade. The pork should be golden brown with some charred edges.

8. 6

   Air fryer method (Alternative)

   If using an air fryer: Preheat to 180°C (356°F). Cook the pork for 10 minutes, flip, then cook for another 6-8 minutes until the internal temperature reaches 70°C (160°F) and juices run clear.

9. 7

   Rest the meat

   Remove the pork from heat and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring it stays moist and tender when sliced.

10. 8

    Prepare nam jim jaew

    While the meat rests, prepare the dipping sauce. In a small bowl, combine fish sauce, lime juice, palm sugar, dried chili flakes, and toasted rice powder. Stir until sugar dissolves. Add sliced shallots and chopped spring onion. Let sit for 5 minutes to allow flavors to meld.

11. 9

    Slice and serve

    Slice the pork neck against the grain into thin pieces (about 0.5 cm thick). Arrange on a serving platter. Serve hot with sticky rice, nam jim jaew dipping sauce, and fresh vegetables (cucumber sticks, long beans, cabbage leaves, and lime wedges).

• •Pork neck is ideal because it has a perfect balance of lean meat and fat, creating juicy, flavorful results. If unavailable, pork shoulder or pork jowl are good substitutes.
• •Use a mortar and pestle for the marinade paste instead of a food processor for more authentic texture and better flavor release from the aromatics.
• •Pricking the meat with a fork is crucial - it helps the marinade penetrate deeply and tenderizes the meat.
• •For the most authentic flavor, grill over charcoal. The smoky char is a signature characteristic of traditional kor moo yang.
• •Don't overcook the pork. It should reach 70°C (160°F) internal temperature. Overcooking will make it dry and tough.
• •Let the meat rest after cooking - this step is essential for juicy results.
• •Make your own toasted rice powder (khao kua) by dry-roasting uncooked sticky rice in a pan until golden and fragrant, then grinding it coarsely.
• •The nam jim jaew sauce should balance sour (lime), salty (fish sauce), sweet (sugar), and spicy (chili). Adjust to your preference.
• •Sticky rice is the traditional accompaniment - the slight sweetness and chewy texture complement the savory, smoky pork perfectly.
• •Fresh vegetables are essential - they provide a refreshing contrast to the rich, grilled meat.

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  som-tam
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  larb
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  sticky-rice
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  tom-saep
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  nam-tok
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  yam-woon-sen

Kor Moo Yang originates from Northeastern Thailand (Isan region), where grilling is one of the most common cooking methods due to the rural, agricultural lifestyle. The dish exemplifies Isan cuisine's bold flavors and resourceful use of ingredients. Pork neck became the cut of choice because it offers the perfect balance of lean meat and fat - crucial when grilling over open flames. Historically, Isan people would grill meats over charcoal fires during festivals, family gatherings, and special occasions. The marinade's base - garlic, coriander root, and white pepper (called 'sam kler' or 'three friends') - represents the foundation of Thai seasoning that dates back centuries. This aromatic trinity is believed to create harmony in flavor and is used across many Thai dishes. The accompanying nam jim jaew sauce, with its distinctive tangy-spicy-nutty flavor from toasted rice powder, is quintessentially Isaan. Over time, Kor Moo Yang has become popular throughout Thailand and is now commonly found in Thai restaurants worldwide, though the most authentic versions are still found in the Northeastern provinces like Khon Kaen, Udon Thani, and Ubon Ratchathani.

Authentic Kor Moo Yang is distinguished by several key elements: First, the use of 'sam kler' (garlic, coriander root, white pepper) pounded with a mortar and pestle creates the authentic aromatic base - this trinity is non-negotiable in traditional Thai cooking. Second, grilling over charcoal is preferred for the characteristic smoky flavor that defines this dish. Third, the pork neck cut itself is essential - its marbling of fat and lean meat creates the ideal texture that other cuts cannot replicate as well. Fourth, the dish must be served with nam jim jaew, the Northeastern Thai dipping sauce featuring toasted rice powder (khao kua), which adds a distinctive nutty, toasted flavor found nowhere else. Fifth, sticky rice is the traditional accompaniment, not steamed jasmine rice - in Isaan culture, sticky rice and grilled meats are inseparable. Fresh vegetables (especially long beans, cucumber, and cabbage) are essential for balancing the rich, fatty meat. The meat should have visible char marks from grilling but remain juicy and tender inside. When done correctly, each bite should offer a perfect balance of smoky, savory, slightly sweet flavors with the tender-fatty texture that makes pork neck unique. Restaurant versions sometimes add milk to the marinade for extra tenderness, which is an acceptable modern adaptation.