How to Make Thai Grilled Pork Neck (Kor Moo Yang) and Nam Jim Jaew (Thai Spicy Dipping Sauce)

Introduction

• Presenter: Cassandre
• Dish: Thai grilled pork neck (Kor Moo Yang คอหมูย่าง)
• Accompaniment: Nam Jim Jaew (แจ่ว) - Thai spicy dipping sauce

Ingredients

For Dipping Sauce

• Palm sugar: 30g
• Lime juice: 35g
• Fish sauce: 40g
• Tamarind sauce: 30g
• Sticky rice: 50g (or jasmine rice as an alternative)
• Coriander
• Spring onion
• Red onions
• Coarse chili powder: 8g

For Marinade

• Fish sauce: 5g
• Soy sauce: 6g
• Oyster sauce: 6g
• Palm sugar: 7g
• Pork neck: 200-220g

Instructions

Marinating the Pork

1. Mix: Combine soy sauce, fish sauce, oyster sauce, and palm sugar.
2. Melt: Ensure palm sugar is completely melted.
3. Prepare Meat: Poke tiny holes in both sides of the meat with a fork to help the marinade penetrate and tenderize the meat.
4. Marinate: Pour marinade over the meat.
5. Refrigerate: Marinate in the refrigerator overnight.

Making Khao Khua (Thai Toasted-Rice Powder)

1. Toast Rice: Stir sticky rice (or jasmine rice) continuously over medium-low heat until it turns slightly golden yellow and becomes fragrant.
2. Grind: Grind toasted rice into fine particles.

Preparing the Dipping Sauce

1. Mix Juices and Sauces: Combine lime juice and fish sauce.
2. Add Tamarind and Sugar: Mix tamarind paste with palm sugar, ensuring the sugar is completely melted.
3. Combine Ingredients: Add 8g of chili powder and 13g of Khao Khua to thicken the sauce.
4. Finish: Mix in chopped onions, coriander, and shallots.

Grilling the Pork

1. Grill: Grill the marinated pork neck for 5 to 6 minutes on each side.
   • Note: Adjust the grilling time based on the size and thickness of the meat.