I absolutely love this recipe because the combination of fish sauce, soy sauce, and palm sugar creates a perfectly balanced flavor that’s both savory and sweet, making every bite of the grilled pork absolutely irresistible. Plus, the marinating process not only infuses the pork with incredible flavors but also makes it super juicy and tender, perfect for a delicious dinner with friends.
I enjoy preparing the unforgettable taste of Moo Yang, a delicious Thai grilled pork dish. For this recipe, I start with 1.5 lbs.
of pork shoulder. The marinade is what really makes the dish pack a punch in terms of flavor.
I combine the following in a bowl: minced garlic, crushed white peppercorns, fish sauce, soy sauce, and oyster sauce. To add sweetness to the marinade, I use palm sugar.
Lime juice adds a wonderful sour note that balances the sweetness.
Ingredients
Pork shoulder: A rich source of protein, it provides a juicy, tasty foundation for the dish.
Garlic: Infuses with an intensity of aroma and has potent anti-inflammatory effects.
The sauce made from fish provides a deep, salty, umami flavor and is a rich source of essential amino acids.
Oyster sauce: Enhances flavor with a thick, glossy texture that is sweet and savory.
Palm sugar: Provides a caramel-like flavor with a natural sweetness.
Peppercorns, white: Impart a delicate warmth and earthy richness to the dish.
Ingredient Quantities
- 1.5 lbs (approximately 700g) pork shoulder or pork collar
- 3 cloves garlic, minced
- 2 tablespoons white peppercorns, crushed
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons palm sugar or brown sugar
- 2 tablespoons vegetable oil
- 1 tablespoon lime juice
Instructions
1. Begin by rinsing and drying the pork shoulder or collar. You may trim any extra fat if you wish.
2. In a bowl, mix the garlic, crushed white peppercorns, fish sauce, soy sauce, oyster sauce, palm sugar, vegetable oil, and lime juice to create the marinade.
3. Combine the marinade ingredients well until the sugar dissolves and the components are fully integrated.
4. Put the pork in a shallow bowl or a zip-top plastic bag and cover it with the marinade.
5. Knead the marinade into the pork, making sure it is evenly coated, and seal the bag or cover the dish.
6. The pork should be refrigerated and allowed to marinate for a minimum of 2 hours, or preferably overnight, to ensure an optimal enhancement of flavor.
7. Set your grill to preheat at medium-high heat, which is around 400°F (200°C).
8. Take the pork out of the marinade and allow it to come to room temperature while you heat the grill.
9. For approximately 12-15 minutes per side, grill the pork until it’s “dangerously” close to the curing salt threshold (that’s 145°F/63°C), slightly charred, and fully cooked.
10. Let the pork rest for several minutes before you slice it against the grain. Serve it with either a dipping sauce or side of your choice and enjoy.
Equipment Needed
1. Cutting board
2. Knife
3. Bowl for marinade mixing
4. Spoon or whisk for mixing
5. Zip-top plastic bag or shallow dish for marinating
6. Refrigerator
7. Grill
8. Meat thermometer
9. Tongs or spatula for grilling
10. Plate for resting the pork
11. Knife for slicing
FAQ
- What is Moo Yang?Moo Yang is a well-liked dish in Thailand, consisting of pork that is grilled and then marinated. Its flavor is expanded when a dipping sauce is served alongside.
- Can I use a different cut of pork?Indeed, one can opt for pork belly or pork loin, but the shoulder or collar offers the most ideal blend of succulence and taste.
- How long should the pork be marinated?To get the best taste, marinate the pork for a minimum of 2 hours, but for overnight in the refrigerator is perfect.
- Can I grill the pork on a stovetop?Certainly! If you don’t have access to an outdoor grill, you can use a grill pan or heavy skillet on the stovetop.
- Is there a substitute for palm sugar?Brown sugar works as a great substitute if palm sugar is unavailable.
- What does the lime juice do?A touch of acidity from the lime juice helps to tenderize the pork and balances the dish’s sweet and savory flavors.
- Can I make this dish spicy?Certainly, if you want a little more heat, go ahead and add some crushed red pepper or chili paste to the marinade.
Substitutions and Variations
Pork loin is a leaner option to use when making this dish, instead of pork shoulder or pork collar.
Should you lack white peppercorns, use black peppercorns as a substitute; however, be mindful to use less, as these are more assertive.
Fish sauce can be replaced with a combination of soy sauce and a bit of anchovy paste or Worcestershire sauce.
You can use honey or granulated sugar instead of palm sugar or brown sugar.
If lime juice is not available, you can use lemon juice as a substitute.
Pro Tips
1. Marinating for Maximum Flavor: To enhance the richness and depth of flavor, marinate the pork for at least 8 hours or overnight. The longer marination time allows the flavors to penetrate the meat more deeply.
2. Proper Grill Temperature: Ensure your grill is evenly heated to the correct temperature before placing the pork on it. Preheating the grill to medium-high ensures a nice sear without overcooking the interior.
3. Charring Tips: For optimal charring and smoky flavors, resist the urge to move the pork too frequently while it’s grilling. Let it develop a good sear on one side before flipping.
4. Resting Time: After grilling, allow the pork to rest for at least 5-10 minutes. This resting period lets the juices redistribute, making the meat juicier and more tender when sliced.
5. Slicing Against the Grain: When it’s time to slice the pork, cut against the grain to ensure the pieces are tender. This technique shortens the muscle fibers, resulting in a more enjoyable texture.
Moo Yang Recipe
My favorite Moo Yang Recipe
Equipment Needed:
1. Cutting board
2. Knife
3. Bowl for marinade mixing
4. Spoon or whisk for mixing
5. Zip-top plastic bag or shallow dish for marinating
6. Refrigerator
7. Grill
8. Meat thermometer
9. Tongs or spatula for grilling
10. Plate for resting the pork
11. Knife for slicing
Ingredients:
- 1.5 lbs (approximately 700g) pork shoulder or pork collar
- 3 cloves garlic, minced
- 2 tablespoons white peppercorns, crushed
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons palm sugar or brown sugar
- 2 tablespoons vegetable oil
- 1 tablespoon lime juice
Instructions:
1. Begin by rinsing and drying the pork shoulder or collar. You may trim any extra fat if you wish.
2. In a bowl, mix the garlic, crushed white peppercorns, fish sauce, soy sauce, oyster sauce, palm sugar, vegetable oil, and lime juice to create the marinade.
3. Combine the marinade ingredients well until the sugar dissolves and the components are fully integrated.
4. Put the pork in a shallow bowl or a zip-top plastic bag and cover it with the marinade.
5. Knead the marinade into the pork, making sure it is evenly coated, and seal the bag or cover the dish.
6. The pork should be refrigerated and allowed to marinate for a minimum of 2 hours, or preferably overnight, to ensure an optimal enhancement of flavor.
7. Set your grill to preheat at medium-high heat, which is around 400°F (200°C).
8. Take the pork out of the marinade and allow it to come to room temperature while you heat the grill.
9. For approximately 12-15 minutes per side, grill the pork until it’s “dangerously” close to the curing salt threshold (that’s 145°F/63°C), slightly charred, and fully cooked.
10. Let the pork rest for several minutes before you slice it against the grain. Serve it with either a dipping sauce or side of your choice and enjoy.
