Moo Yang Trang

1. 1

   Prepare the pork belly

   Pat the pork belly dry with paper towels. Using a sharp knife, score the meat side (not the skin side) by cutting deep grooves approximately 2 cm apart through the fat layer, being careful not to cut through the skin. These grooves should be deep enough to hold the marinade but keep the slab intact. If needed, use kitchen twine to secure the meat to maintain its shape during cooking.

   10m

   Tips:

   • • Make sure pork is completely dry before scoring
   • • Use a very sharp knife to make clean cuts
   • • Scoring helps marinade penetrate deeply
2. 2

   Prepare the marinade

   In a bowl, first mix together all the dry ingredients: aromatic spice powder (or five-spice powder), salt, palm sugar, and white pepper. Then add the minced garlic, white soy sauce, Chinese cooking wine, honey, and tomato sauce. Mix well until you have a thick, paste-like sauce that combines all the flavors.

   5m

   Tips:

   • • Mix dry ingredients first for even distribution
   • • The marinade should be thick enough to cling to the meat
   • • Taste and adjust sweetness if desired - Trang style is notably sweet
3. 3

   Marinate the pork

   Using a brush or your hands, apply the marinade generously into all the scored grooves on the meat side. Massage it well into the cuts. Leave the skin side unmarinated and dry. Cover the pork well and refrigerate for a minimum of 6 hours, but ideally 24 hours for best flavor. Flip the pork halfway through the marinating time and wipe off any excess moisture that has accumulated.

   10m

   Tips:

   • • Keep the skin dry to ensure crispiness
   • • Longer marinating time equals more flavor
   • • Bring to room temperature 30 minutes before cooking
4. 4

   Initial roasting

   Preheat your oven to 180°C (356°F). Place the marinated pork belly skin-side up on a roasting rack set over a baking pan with about 1 cm of water in the bottom (to prevent smoke). Roast for 15 minutes. This initial cooking begins to render the fat and cook the meat through.

   15m

   Tips:

   • • The water prevents drippings from burning
   • • Use a roasting rack to allow air circulation
   • • Don't skip preheating - it's crucial for even cooking
5. 5

   Score the skin

   Remove the pork from the oven carefully. Using a sharp knife or meat fork, thoroughly prick the entire skin surface, making many small holes. This crucial step prevents the skin from puffing up excessively and helps achieve an even, crispy texture. Be thorough but don't pierce too deeply into the meat.

   5m

   Tips:

   • • Use a clean skewer or fork to make uniform pricks
   • • This step is essential for crispy skin
   • • Work quickly while pork is still hot
6. 6

   Continue roasting

   Return the pork to the oven at 180°C and roast for an additional 45 minutes. The pork should be cooked through, with the meat tender and the fat well-rendered. The skin will begin to crisp but won't be fully crispy yet.

   45m

   Tips:

   • • Check occasionally to ensure even browning
   • • If skin browns too quickly, cover loosely with foil
   • • Meat should reach internal temperature of 63°C
7. 7

   Crisp the skin

   Increase the oven temperature to 200°C (392°F), or switch to the upper heating element/grill setting if your oven has one. Roast for another 10-20 minutes, watching carefully, until the skin turns deep golden brown and becomes extremely crispy. The skin should bubble and crackle. Timing varies by oven, so monitor closely to prevent burning.

   15m

   Tips:

   • • Watch constantly during this phase
   • • Rotate the pan if browning unevenly
   • • The crackling sound indicates perfect crispiness
8. 8

   Rest and serve

   Remove the pork from the oven and let it rest for 10-20 minutes. This allows the juices to redistribute. If there are any charred spots on the skin, gently scrape them off with a knife. Slice the pork along the scoring lines, then cut into bite-sized pieces. Serve warm with steamed rice and traditional Kom Jueang dipping sauce, or a simple Thai chili-vinegar sauce.

   20m

   Tips:

   • • Don't skip the resting period
   • • Use a sharp knife for clean slices
   • • The skin should shatter when bitten - that's the sign of success

• •The key to authentic Trang roasted pork is using real aromatic spice powder from Yin Ji Thong shop in Trang, available at 114 Ratchadamnoen Road. If unavailable, five-spice powder is an acceptable substitute.
• •Keep the skin completely dry throughout marinating - any moisture will prevent crispiness. Pat it dry before the final crisping stage if needed.
• •Trang-style roasted pork is characteristically sweet. Don't reduce the sugar if you want authentic flavor - the sweetness balanced with the crispy skin is what makes it special.
• •For extra crispy skin, some cooks rub coarse salt on the skin before the final high-heat roasting, then brush it off before serving.
• •If you don't have a proper roasting rack, you can create one by crumpling aluminum foil into a platform.
• •The pork can be prepared ahead and reheated in a hot oven (200°C) for 10 minutes to re-crisp the skin.
• •Traditional accompaniments include fresh cucumber slices, which provide a cool, crisp contrast to the rich pork.

• •
  Steamed jasmine rice (most traditional)
• •
  Sticky rice (khao niao) - Southern style
• •
  Kom Jueang dipping sauce (traditional Trang sauce)
• •
  Thai sweet chili sauce mixed with vinegar
• •
  Fresh cucumber slices
• •
  Pickled vegetables
• •
  Thai iced tea or hot Chinese tea to cut through the richness
• •
  Fresh cabbage or lettuce for wrapping
• •
  Nam jim jaew (Isaan-style dipping sauce) for fusion approach

Moo Yang Trang (หมูย่างเมืองตรัง) represents a fascinating culinary fusion that emerged from the historical Chinese migration to Southern Thailand. The recipe style originated in China approximately 1,000 years ago during the Tang Dynasty, but was adapted and perfected in Trang Province over generations. The dish reflects Trang's unique position as a trading port with significant Chinese (particularly Hokkien and Cantonese) influence. Local Thai cooks took the Cantonese techniques for making crispy roasted pork (Siew Yok) and sweet BBQ pork (Char Siew) and merged them into a single dish that showcases both characteristics. The result is a uniquely Southern Thai creation that's rarely found outside of Trang Province. The centralized spice source - the legendary Yin Ji Thong spice shop on Ratchadamnoen Road - has been supplying the essential aromatic powder to Trang roasted pork vendors for decades, creating a consistent flavor profile that defines authentic Trang-style preparation. Today, Moo Yang Trang is considered one of the most iconic breakfast foods in Trang, with numerous famous vendors throughout the province, and it has become a must-try destination food for visitors to Southern Thailand.

Authentic Moo Yang Trang is distinguished by several key characteristics that set it apart from other Thai grilled or roasted pork dishes: (1) The dual texture - extraordinarily crispy, crackling skin combined with tender, sweet meat is essential and differs from standard Thai moo yang which typically doesn't achieve this level of skin crispiness. (2) The sweet-forward taste profile is a signature of Trang style; authentic versions are notably sweeter than other regional Thai pork dishes, reflecting Chinese BBQ influences. (3) The aromatic spice powder (ผงหอม) from Yin Ji Thong shop is considered irreplaceable by traditional vendors, though five-spice powder can approximate the flavor for home cooks. (4) Traditional Trang roasted pork uses specialized roasting ovens designed specifically for this dish, though home ovens can produce excellent results with proper technique. (5) It's traditionally served chopped into bite-sized pieces (not sliced thin like Chinese BBQ pork) with Kom Jueang sauce, which is specific to Trang. (6) The cooking method involves whole slab roasting rather than the skewered grilling common in Isaan-style moo yang. (7) Authentic versions use real honey for glazing - this is non-negotiable for the proper flavor and sheen. The dish remains geographically authentic to Trang, with food experts noting that genuine Moo Yang Trang is 'rarely available outside of Trang,' making it a true regional specialty worth seeking out.