Moo Yang Recipe

Prepare pork

Trim excess fat from pork loin filets and, if thick, butterfly or gently pound to an even thickness of about 3/4 inch so they cook evenly.

Make marinade

In a bowl combine 3 tbs soy sauce, 1 tbs light brown sugar, minced garlic, 2 tbs lime juice, 1 tbs vegetable oil, 1 tsp ground black pepper and 1/2 tsp kosher salt. Whisk until sugar dissolves.

Marinate pork

Place pork filets in a zipper bag or shallow dish and pour marinade over. Massage to coat evenly, pressing out excess air and seal. Refrigerate at least 30 minutes and up to 4 hours (avoid much longer for lean loin to prevent overly salty texture).

Bring to room temperature

Remove pork from fridge 20 minutes before cooking so it comes closer to room temperature for more even grilling.

Prep aromatics

Thinly slice the shallot and finely chop the jalapeño (remove seeds for less heat). Chop cilantro and set aside.

Combine sauce

In a small bowl stir together 2 tbs rice vinegar, 1 tbs light soy sauce, 1/2 tsp fish sauce, 1 tbs lime juice, 1 tsp sugar and 1 tbs water until sugar dissolves.

Finish sauce

Stir in the sliced shallot, chopped cilantro, chopped chile and 1 tsp neutral oil. Taste and adjust: add a pinch more sugar if too tart, or extra lime or fish sauce to balance salt and acidity. Let sit 10–15 minutes so flavors meld before serving.

Toss the mixed greens, sliced cucumber and mint (if using) lightly just before serving. Do not overdress — the dipping sauce provides most of the flavor. Divide onto a serving platter or individual plates.

Preheat grill or pan

Preheat a grill or heavy skillet over medium-high heat. Brush grate or pan with 1 tsp neutral oil to prevent sticking.

Grill pork

Remove pork from marinade, letting excess drip off. Place on the hot grill or skillet and cook 3–4 minutes per side, until a thermometer reads 145°F (63°C) for medium-rare to medium depending on thickness. For thinner filets check earlier; avoid overcooking to keep lean loin tender.

Rest and slice

Transfer pork to a cutting board and let rest 5 minutes. Optionally brush with 1/2 tsp sesame oil for aroma. Slice into 1/4–1/2 inch slices on the bias.

Arrange: Place the sliced pork over or beside the mixed greens on the serving platter. Serve with the spicy onion-cilantro dipping sauce in a small bowl and lime wedges on the side so guests can squeeze fresh lime over pork if desired.