BBQ125/17 – Kor Moo Yang (Thai Grilled Pork):
I have had this on my “To Cook” list for a long time and as I had some pork shoulder left over from the last cook it was time to cook Kor Moo Yang (or Thai Grilled Pork). The recipe is online here.
The previous cook (Imperial BBQ Pork) is here:
The Meat:
The meat was pork shoulder from Puddledub. £12.99 for 2 kg and this was half of that 2 kg piece.
The Prep:
I made the marinade by mixing grated palm sugar, lemon grass pulp, oyster sauce, fish sauce and some rum (recipe calls for SangSom but I couldn’t find any to buy!). This was mixed in a bowl then the meat was placed on top making sure to give it a good rub in. I left it in the fridge overnight and flipped it over in the morning.
I also made Jaew Sauce by first toasting some sticky rice in a pan until it changed colour to light brown and then blitzing it in the coffee grinder. l added this to chopped coriander, pink shallots, grated galangal, fish sauce, lime juice, grated plam sugar and roasted red pepper flakes. There is a fair bit of fish sauce goes into this so I was a little worried it might have been too strong for the kids but it was fine.
The Cook:
I fired up a chimney of Oxford Charcoal Hardwood Blend and once it was fully lit I poured it into the charcoal baskets in the centre of the grill. After a few minutes I put the grill on then placed the meat over direct heat. I added some lemon wood chips from Hot Smoked. I chose lemon as it was the closest thing I had to lime which is in the Jaew and lemon grass from the marinade has a slight citrus taste also.
After a few minutes I flipped it over. Few charred bits but looking good.
Few more minutes, flipped again.
Same again, it looks burnt in the picture but trust me – this is good!
When I flipped it over and saw this I was quite excited and couldn’t wait to eat it! The colours were fantastic and it smelt incredible.
After about 10 minutes the internal temperature was 75c so I took it off to rest. I love this photo!
Time to Eat:
After a 5 minute rest I sliced into the meat. The board was covered in juice where the meat had been resting, a good sign!
The meat was served with sticky rice, cucumber and leftover carrot pickle from the previous cook. I applied a liberal coating of the Jaew as it tasted so good! Poor presentation as it was the wrong plate but I started the cook late and the kids were hungry so no time to hang around!
Summary:
I have said this on a few cooks lately so I need to watch how often I say it in future but this was honestly one of the best things I have cooked this year. So simple to prepare and cook but the flavours were incredible, totally blew me away. There was barely anything left by the end of the meal, everyone inhaled it! The charred edges added a great smokey taste to the meat and with the thin slices it wasn’t chewy. The Jaew was really, really tasty. I would make more of that next time. Great quality meat again and such a bargain. This will definitely get made more often but I will make at least twice as much each time in future!
| Cook Equipment: | Weber Kettle |
| Cook Method: | Direct |
| Charcoal: | Oxford Charcoal Hardwood Blend |
| Smoking Wood: | Hot Smoked Lemon |
| Cook temperature: | 250C |
| Cook time: | 10m and 5m rest |
| Internal temperature: | 75c |
| Notes: | 1: Cook more of it next time! |