Moo Yang: Thai Grilled Pork
Ingredients
- 800 gPork shoulder blade (sliced 1cm thick)
- 4 pcGarlic (cloves pounded)
- 1 pcCoriander (stems and roots chopped)
- 1 tspBlack peppercorns (crushed)
- 2 tbspsoy sauce
- 2 tbspoyster sauce
- 1 tbsppalm sugar (grated)
- 1 tbspHoney
- 50 mlCoconut milk (for basting)
- 1 tbspDark soy sauce
Method
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.
- 1
In a mortar, pound the degermed garlic with the coriander stems and black peppercorns until a moist and fibrous paste is obtained.
- 2
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in a pan to avoid drying out.
