Cambodian Grilled Pork Neck (Kor Moo Yang)
Tender and flavorful pork neck marinated in a savory blend of coconut milk, garlic, soy sauce, and palm sugar, then grilled to a perfect caramelization. This dish is a popular street food and a beloved classic in Cambodian cuisine.
🧂 Ingredients
- 900 g Pork neck(thinly sliced into 1/2-inch thick pieces)
- 75 ml Coconut milk
- 3 cloves Garlic cloves(minced)
- 3 tbsp Palm sugar(grated or finely chopped)
- 2 tbsp Soy sauce
- 2 tbsp Fish sauce
- 1 tbsp Lime juice
- 0.5 tsp Black pepper(freshly ground)
- 1 tbsp Vegetable oil(for grilling)
👨🍳 Instructions
- 1
In a large bowl, combine the coconut milk, minced garlic, palm sugar, soy sauce, fish sauce, lime juice, and black pepper. Stir until the palm sugar is dissolved.
💡 Tip: If using solid palm sugar, ensure it's finely grated or chopped for easier dissolving. - 2
Add the thinly sliced pork neck to the marinade. Toss well to ensure all pieces are evenly coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight.
- 3
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates or pan.
💡 Tip: Ensure the grill is hot before adding the pork for a good sear. - 4
Remove the pork from the marinade, letting any excess drip off. Grill the pork slices for about 4-6 minutes per side, or until nicely caramelized and cooked through. Avoid overcrowding the grill.
💡 Tip: Flip the pork frequently to ensure even cooking and prevent burning. - 5
Once cooked, remove the pork from the grill and let it rest for a few minutes before slicing into bite-sized pieces if desired.
💡 Tip: Resting allows the juices to redistribute, resulting in more tender meat. - 6
Serve the grilled pork neck with steamed jasmine rice, pickled vegetables, and a side of sweet chili sauce or a spicy dipping sauce.
💡 Pro Tips
- ✓Pork neck is ideal for grilling due to its fat marbling, which keeps it moist and flavorful.
- ✓For a spicier marinade, add a finely chopped red chili or a pinch of chili flakes.
- ✓If you don't have palm sugar, brown sugar can be used as a substitute.
🔄 Variations
- This marinade works well with pork shoulder or even chicken thighs.
- For an authentic street food experience, serve with a fried egg on top of the rice.