Moo Yang: Thai Grilled Pork

A lacquered, glossy pork shoulder with edges lightly charred by the flame. The meat remains juicy and exhales a powerful scent of crushed garlic, pepper, and caramelized sugar.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 572
• Protein: 42 g
• Carbs: 10 g
• Fat: 43 g

Ingredients

• 800 g Pork shoulder blade ( sliced 1cm thick )
• 4 piece Garlic ( cloves pounded )
• 1 piece Coriander ( stems and roots chopped )
• 1 tsp Black peppercorns ( crushed )
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp palm sugar ( grated )
• 1 tbsp Honey
• 50 ml Coconut milk ( for basting )
• 1 tbsp Dark soy sauce

Instructions

1. Prepare the aromatic base

   In a mortar, pound the degermed garlic with the coriander stems and black peppercorns until a moist and fibrous paste is obtained.

2. Slice the meat

   Cut the pork shoulder into slices about 1 cm thick. Do not remove the fat, as it will nourish the meat during cooking and prevent it from drying out.

3. Marinate

   Mix the meat with the aromatic paste, soy sauce, dark soy sauce, oyster sauce, palm sugar, and honey. Massage firmly so the marinade penetrates the fibers. Let rest in the fridge for at least 2 hours.

4. Grill and glaze

   Sear the slices on a very hot grill. Brush with coconut milk during cooking. The meat should be golden and sticky, with some characteristic char marks.

Chef's tips

• The secret is in the fat: don't use tenderloin; shoulder is essential for tenderness.
• If you don't have a grill, use a very hot cast-iron skillet until the sugar pearls and caramelizes.
• The marinade should be thick and sticky; it must coat the meat.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in a pan to avoid drying out.