Thai Grilled Pork (Kor Moo Yang): The Juicy and Flavorful Recipe You Must Try

 

What is Kor Moo Yang?

Kor Moo Yang (คอหมูย่าง) is one of Thailand's most beloved street foods - succulent grilled pork neck that's marinated in aromatic Thai spices and grilled to perfection. The name literally translates to "grilled pork neck," and this dish is famous for its tender, juicy texture.

Why Pork Neck?

Pork neck is the ideal cut for this dish because:

• Perfect fat marbling: The meat contains just the right amount of intramuscular fat
• Stays juicy: The fat content prevents the meat from drying out during grilling
• Tender texture: This cut is naturally tender and becomes even more so when properly marinated
• Rich flavor

Why This Recipe is So Easy

Kor Moo Yang is surprisingly simple to make:

• Minimal ingredients: Most items are pantry staples
• Easy marinade: Just mix and massage into the meat
• Flexible cooking: Works on grill, stovetop, or oven
• Hard to mess up: The fat content is forgiving, even if slightly overcooked
• Make-ahead friendly: Marinates overnight, grill when ready

Perfect Pairings

Kor Moo Yang is traditionally served with:

• Nam Jim Jaew (น้ำจิ้มแจ่ว) - Spicy Thai dipping sauce with roasted rice powder
• Som Tam (ส้มตำ) - Green papaya salad
• Sticky Rice (ข้าวเหนียว) - Essential for authentic Thai-style eating
• Grilled Chicken (ไก่ย่าง) - For a full Isaan feast
• Fresh vegetables: Cabbage, cucumber, long beans, Thai basil

Ingredients (Serves 4-6)

For the Pork:

• 2 lbs (900g) pork neck/collar, sliced 1-inch thick
• 2 tablespoons vegetable oil (for grilling)

For the Marinade:

• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons fish sauce
• 3 tablespoons palm sugar (or brown sugar)
• 1 tablespoon honey
• 5 cloves garlic, minced
• 1 tablespoon coriander root (or stems), finely chopped
• 1 teaspoon white pepper
• 1 teaspoon ground coriander
• 2 tablespoons coconut milk (optional, for extra tenderness)
• 1 tablespoon sesame oil

Step-by-Step Instructions

1. Prepare the Pork

• Slice pork neck against the grain into 1-inch thick steaks
• Score the surface lightly in a crosshatch pattern (helps marinade penetrate)
• Pat dry with paper towels

2. Make the Marinade

• Combine all marinade ingredients in a bowl
• Whisk until the sugar is completely dissolved
• Taste and adjust: should be balanced between sweet, salty, and savory

3. Marinate the Pork

• Place pork in a large ziplock bag or container
• Pour the marinade over the pork, and massage thoroughly
• Ensure every piece is well-coated
• Refrigerate for at least 4 hours, preferably overnight (up to 24 hours)

4. Prepare for Grilling

• Remove pork from the refrigerator 30 minutes before cooking
• Let the meat come to room temperature for even cooking
• Reserve marinade for basting

5. Grill the Pork

For Charcoal Grill (most authentic):

• Heat grill to medium-high (around 400°F/200°C)
• Oil the grates well
• Grill pork 4-5 minutes per side, basting with marinade
• Look for caramelized edges and an internal temp of 145°F (63°C)

For Gas Grill:

• Preheat to medium-high
• Follow the same process as a charcoal grill

For Stovetop Grill Pan:

• Heat the pan over medium-high heat
• Brush with oil
• Cook 5-6 minutes per side

For Oven (fallback method):

• Preheat the broiler to high
• Place pork on a foil-lined baking sheet
• Broil 5-6 inches from the heat, 5 minutes per side

For Air Fryer (easiest and most convenient):

• Preheat air fryer to 400°F (200°C)
• Place pork in a single layer (don't overcrowd)
• Cook 8-10 minutes, flip halfway
• Brush with marinade after flipping
• No oil needed, minimal cleanup, perfectly juicy results

• The Ninja Foodi 5-in-1 Indoor Grill (Model AG301) is an excellent choice for making authentic grilled dishes at home. It reaches high temperatures comparable to real grilling, giving pork neck beautiful char marks, aromatic smokiness, and even cooking throughout.

  Simply marinate the pork neck with your favorite recipe, preheat the unit briefly, and place it on the grill grate. The appliance uses Cyclonic air circulation to create a crispy, caramelized exterior while keeping the inside juicy and tender—never dry. What's more, it features a smoke control system, allowing you to grill indoors without filling your kitchen with smoke. After cooking, many components are removable and dishwasher-safe for easy cleanup.

  This makes it perfect for preparing grilled meats to serve with Nam Jim Jaew, bringing the authentic Thai grilled food experience right to your kitchen.

6. Rest and Serve

• Remove from heat when slightly pink in the center
• Let rest 5 minutes (carries over cooking to perfect doneness)
• Slice against the grain into bite-sized pieces
• Serve immediately with dipping sauce

Common Problems & Solutions

Problem: Meat is tough

• Solution: Marinate longer (up to 24 hours). Score the meat deeper. Don't overcook past 155°F.

Problem: Burning before cooking through

• Solution: Lower the heat to medium. Move to an indirect heat zone. Cover the grill briefly to cook through.

Problem: Dry meat

• Solution: Don't skip the fat - choose well-marbled pork neck. Baste frequently. Don't overcook.

Problem: Marinade burns/bitter taste

• Solution: Pat excess marinade off before grilling. Save some marinade for basting separately.

Problem: Sticks to the grill

• Solution: Oil grates thoroughly when hot. Don't flip too early - wait for natural release.

Essential Equipment 

1. Charcoal Grill - Weber Original Kettle (22-inch) - Classic and reliable
2. Instant-Read Thermometer - ThermoPro TP19 - Essential for perfect doneness
3. Grill Brush Set - Heavy-duty silicone basting brushes
4. Cast Iron Grill Pan - Lodge Pre-Seasoned - For indoor cooking
5. Meat Tenderizer Mallet - For pounding thicker cuts evenly
6. Mortar and Pestle - For grinding coriander root and garlic
7. BBQ Tongs - OXO Good Grips - Long-handled for safety

Nutritional Information (Per Serving)

• Calories: 320-380 kcal
• Protein: 28g
• Fat: 18g (varies by cut)
• Carbohydrates: 12g
• Sodium: 850mg
• Sugar: 10g

Note: Values vary based on portion size and marinade absorption

Expert Tips You Won't Find Elsewhere

The Secret Weapon: Coriander Root

• Most recipes use cilantro/coriander leaves, but coriander root is what Thai vendors use
• It has a deeper, more concentrated flavor
• If unavailable, use stems (3x the amount) or 1 tsp ground coriander

The Sugar Caramelization Trick

• Add 1 tablespoon of marinade to a hot spot on the grill
• It will caramelize immediately - use this to baste the meat
• Creates that authentic sticky-sweet glaze

The "Two-Zone" Method

• Set up your grill with hot and cool zones
• Sear on high heat (2 minutes per side) for char
• Move to the cool zone to finish cooking
• Prevents burning while ensuring perfect interior

The Overnight Freeze Method

• After marinating, freeze the pork for 2-3 hours (not solid)
• This breaks down fibers further for extra tenderness
• Thaw in the fridge before grilling

The Baking Powder Trick

• Add ½ teaspoon baking powder to the marinade
• Raises pH, helping proteins retain moisture
• Creates better browning and crisper exterior

For Street-Style Char

• Use a small blowtorch (crème brûlée torch) to finish
• Gives authentic charred spots without overcooking
• Focus on fatty areas for maximum flavor

The Resting Rule

• Always rest for 5 minutes before slicing
• Slice against the grain at a 45-degree angle
• This shortens the muscle fibers for tenderness

Make It Ahead

• Marinated pork freezes excellently for up to 3 months
• Thaw overnight in the refrigerator before grilling
• Perfect for meal prep or last-minute entertaining

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Pro Tip: The key to authentic Kor Moo Yang is achieving that perfect balance of charred exterior and juicy interior. Don't rush the grilling process - medium heat and patience create the best results. When in doubt, always err on the side of slight undercooking; the resting time will finish the job perfectly.