Moo Yang (grill Pork) Recipe
Served with Jaew (Dried chili dipping sauce) and Jasmine Rice
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Ingredients
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Moo Yang (Grilled Pork)
Jaew (Dried Chili Dipping Sauce)
To Serve
Method
Moo Yang (Grilled Pork)
- 1
Prepare marinade
In a bowl, combine minced garlic, soy sauce, fish sauce, palm sugar, white pepper, vegetable oil, and fresh lime juice. Whisk until sugar is dissolved and mixture is homogeneous.
- 2
Marinate pork
Place thinly sliced pork shoulder in a shallow dish or zip-top bag. Pour marinade over pork, massaging to coat every piece. Cover and refrigerate for at least 1 hour, ideally 3–4 hours or overnight for best flavor.
- 3
Preheat grill
If using a charcoal grill, prepare medium-high heat with a two-zone fire. If using gas or a grill pan, preheat to medium-high (about 400°F / 200°C). Lightly oil grates to prevent sticking.
- 4
- 5
Finish and rest
Transfer grilled pork to a plate, sprinkle with thinly sliced shallot and cilantro leaves. Let rest 3–5 minutes to retain juices.
Jaew (Dried Chili Dipping Sauce)
- 6
Toast dried chilies and rice
Heat a dry skillet over medium heat. Toast dried chilies briefly 20–40 seconds per side until fragrant (careful not to burn). Separately, toast sticky or jasmine rice in the same pan stirring frequently until golden and aromatic (2–3 minutes). Let cool.
- 7
Grind components
Using a mortar and pestle (recommended) or a spice grinder, pound or grind toasted chilies, toasted rice, chopped shallot, crushed garlic, and cilantro stems (if using) to a coarse texture.
- 8
Season sauce
Transfer ground mixture to a small bowl. Add fish sauce, fresh lime juice, and palm sugar. Stir and taste; adjust with extra palm sugar or lime juice to balance salty, sour, and sweet. The texture should be coarse and slightly dry — add a few drops of water only if needed.
To Serve
- 9
Plate warm jasmine rice, arrange grilled pork alongside cucumber slices and lime wedges. Serve jaew in a small dipping bowl on the side. Diners may squeeze lime over pork and dip pieces into jaew for a bright, spicy finish.