Kor Moo Yang with Nam Jim Jaew
This thai grilled pork neck recipe marinates pork collar in garlic, coriander root, fish sauce and palm sugar, then grills it over charcoal until smoky and charred at the edges. One serving is about 320 g.
Kor moo yang, literally grilled pork neck, is a classic of Isaan, the northeastern region of Thailand, where grilled meats are eaten with sticky rice and a dipping sauce. The dip, nam jim jaew, gets its body from toasted sticky-rice powder and its heat from dried chili, balanced with lime and fish sauce.
Pairs well with: Sticky rice, nam jim jaew & sliced cucumber
Provenance
Thailand
Isaan Grill
East & South Asia
Time Dedication
3h 20m
140m prep • 60m cook
Batch Yield
4 Servings
743 kcal per serving
1 serving ≈ 320 g
Technical Skill
Intermediate
Intermediate (Charcoal Grill)
Meal Timing & Digestive Fit
Breakfast
Not Advised
Lunch
Hearty Midday Main
Dinner
Ideal Hearty Main
Snack & Tea
Inappropriate
Isaan Grill
Photo: JIP, CC BY-SA 4.0, via Wikimedia Commons
The Heritage Formulary
Estimated cost: Moderate — about $3–4 per serving at home (USD)
Good kor moo yang is judged by the edge: caramelised and lightly charred outside, juicy and tender inside.
Execution Methodology & Culinary Technique
Prep Stage: Marinate the Pork
2 Hours 20 Mins • Marinating
Pound the garlic, coriander root and white pepper into a paste, then stir in the fish sauce, oyster sauce, soy sauce, palm sugar and oil. Coat the pork slabs well, cover and refrigerate for 2 hours. Put the sticky rice to soak in cold water for the same 2 hours.
Maestro Tip: Give the marinade the full 2 hours — pork neck is thick and the flavour needs time to reach the middle.
25 Mins Steaming, 100°C (212°F)
Drain the soaked sticky rice and spread it in a steamer lined with muslin. Steam over boiling water for 25 minutes until the grains are tender and translucent, turning the rice once halfway through. Keep it covered and warm.
If the rice is still chalky in the middle, sprinkle a little hot water over it and steam 5 minutes more.
Done when: The grains are soft, glossy and stick together in clumps.
5 Mins Room temperature, about 20°C (68°F)
Stir the fish sauce, lime juice and palm sugar until the sugar dissolves, then add the chili flakes, toasted rice powder, shallot and spring onion. Taste and balance: it should be salty first, then sour, sweet and hot.
Make the dip while the pork grills so the shallot stays crisp.
Done when: The dip tastes salty, sour, sweet and spicy in that order, with a nutty crunch from the rice powder.
20 Mins Charcoal grill, medium-high heat, about 200°C (400°F)
Grill the pork slabs over medium-high charcoal, or on a grill pan, for 8–10 minutes per side, turning once and brushing with the leftover marinade. The outside should char lightly at the edges and the centre must reach 63°C (145°F).
Move the pork to a cooler part of the grill if the sugar in the marinade starts to burn.
Done when: The outside is caramelised with dark edges; the centre is just cooked and juicy.
5 Mins Room temperature, about 20°C (68°F)
Move the pork to a board and rest it for 3 minutes so the juices settle, then slice thinly across the grain into bite-size pieces. Slicing across the grain is what keeps each piece tender.
Do not skip the rest — slicing straight off the grill spills the juices onto the board.
Done when: The slices are pink-free, juicy, and bend without tearing.
5 Mins Serving temperature, about 60°C (140°F)
Pile the sliced pork on a plate with the sticky rice, sliced cucumber and a bowl of jaew. Serve the dip on the side so each person can dip as much as they like.
Serve immediately — grilled pork neck firms up as it cools.
Done when: The plate looks generous: glossy pork, white rice, green cucumber and the dark red dip.
Finishing Touches & Plating
Slice the rested pork thinly across the grain and pile it on a plate with sticky rice, cucumber and the jaew dip. The pork should be juicy inside with crisp, caramelised edges — dip each slice, do not pour the sauce over the meat.
Nutritional Physiology & Benefits
Energy
743
kcal / serving
Protein
37g
Complete AA
Carbs
54g
Complex
Fats
41g
Healthy
| Energy | 743 kcal |
| Protein | 37 g |
| Carbohydrates | 54 g |
| Fat | 41 g |
| Fibre | 1.4 g |
| Sugar | 6.8 g |
| Sodium | 1101 mg |
| Energy | 232 kcal |
| Protein | 11.7 g |
| Carbohydrates | 16.8 g |
| Fat | 12.8 g |
| Fibre | 0.4 g |
| Sugar | 2.1 g |
| Sodium | 344 mg |
Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.
Vitamins & minerals: B vitamins and zinc (pork), vitamin C (lime), calcium and iron (toasted rice, shallot).
Hearty Protein and Energy
Pork neck is rich in B vitamins and protein, and sticky rice supplies the carbs that refill energy after a long day.
Zinc and Selenium
Pork provides zinc and selenium, minerals that support normal immune function.
Fresh, Bright Dip
The jaew dip is made from lime, chilli, shallot and toasted rice — fresh, bright flavours with no cream or butter.
Food Pairings
To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:
Sides
Sticky Rice
Sticky rice is the Isaan staple for a reason: it soaks up the jaew and lets you scoop up every slice of pork.
Green Papaya Salad (Som Tam)
The sour, crunchy papaya salad echoes the lime and chilli of the jaew and keeps the rich pork from feeling heavy.
Vegetables
Sliced Cucumber & Herbs
Cool, watery cucumber and fresh herbs calm the heat of the chilli dip and refresh the palate.
Drinks
Chilled Lemongrass Tea
Fragrant and unsweetened, it cools the mouth after the spicy dip without adding sugar.
Complete menu
Serve the sliced pork neck with sticky rice, nam jim jaew, cucumber and a green papaya salad, and finish with chilled lemongrass tea.
Digestive Guardrails
To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:
Extra Fish Sauce at the Table
The marinade and the dip already carry a lot of fish sauce, so extra fish sauce at the table pushes the sodium of the meal far higher without improving it. This is general information, not medical advice.
Heavy Drinking With a Salty Meal
A lot of alcohol with a very salty, fatty meal can leave you dehydrated and worsen blood pressure the next day. Keep drinks moderate and drink water alongside. This is general information, not medical advice.
General information only, not medical advice — consult a doctor for personal dietary decisions.
Who Should Eat It
Health Conditions — Adjust or Avoid
If you have a medical condition, consult your doctor before changing your diet.
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