Hello! I’m Cassandre, and today on Caramel Loafing, we’re diving into a beloved Thai street food classic from the northeastern region: Thai Grilled Pork Neck with Classic Nam Jim Jaew Sauce (Kor Moo Yang Nam Jim Jaew, คอหมูย่าง).
Kor Moo Yang is a wildly popular dish found across Thailand’s streets and Isan-style restaurants. Hailing from Thailand’s northeastern Isan region, this cuisine is celebrated for its vibrant blend of spicy, sour, salty, and herbal flavors. Alongside pork neck, famous dishes from this region include green papaya salad (som tam), grilled chicken (gai yang), spicy minced pork salad (larb), and hot and sour pork rib soup. Isan food consistently ranks among Thailand’s most loved dishes—proof of its irresistible charm.
In Thai, "Kor Moo" (คอหมู) means pork neck, and "Yang" (ย่าง) means grilled. This dish is perfect for summer cookouts, backyard barbecues, or any casual gathering with friends. Traditionally grilled over charcoal, pork neck delivers a unique texture—a tender yet slightly chewy bite thanks to its balanced mix of lean meat, fat, and connective tissue. But what truly sets it apart is the Nam Jim Jaew: a bold, tangy, umami-packed Thai dipping sauce that’s a BBQ essential.
Serve this pork hot off the grill with sticky rice and green papaya salad for an authentic Thai feast. If this sounds good to you, don’t miss the full recipe below!
If you love this Thai Grilled Pork Neck, you won’t want to miss these irresistible classic dishes and drinks:
Tangy, aromatic, and bursting with authentic Thai soup flavors: Tom Yum Goong (ต้มยำกุ้ง, Thai Spicy & Sour Shrimp Soup)
Refreshing, fruity, and perfect for beating the heat: Taiwan Classic Iced Fruit Tea
Richly spiced, comforting, and soul-warming: Indian Masala Chai
Juicy, flavorful, and perfectly paired with fragrant Japanese rice: Japanese Hamburger Steak with Worcestershire Red Wine Sauce
Creamy, indulgent, and melt-in-your-mouth potato goodness: French Gratin Dauphinois
Smoky, tender, and finger-licking good: American-Style BBQ Smoked Pork Ribs
Thai Grilled Pork Neck (Kor Moo Yang) Recipe
Ingredients
Serves: 2–3 people
☞ Marinade
- Pork neck: 200–220g (7.1–7.8 oz)
- Palm sugar: 7g (0.25 oz), about 1 tsp
- Fish sauce: 5g (0.18 oz), about 1 tsp
- Oyster sauce: 6g (0.21 oz), about 1 tsp
- Soy sauce: 6g (0.21 oz), about 1 tsp
☞ Toasted Sticky Rice Powder
- Sticky rice: 50g (1.76 oz), either long-grain or round (📌 Jasmine rice is a possible substitute. You’ll only need 13g (0.46 oz) for the sauce; store the rest in an airtight container for future use.)
☞ Nam Jim Jaew Sauce
- Fish sauce: 40g (1.41 oz), about 4 tbsp
- Lime juice: 35g (1.23 oz), about 3 tbsp
- Tamarind paste: 30g (1.06 oz), about 2 tbsp
- Palm sugar: 30g (1.06 oz), about 2 tbsp
- Coarse chili flakes: 8g (0.28 oz), about 1.5 tbsp
- Toasted sticky rice powder: 13g (0.46 oz), about 1.5 tbsp
- Shallots or red onion: to taste
- Cilantro: to taste
- Green onion: to taste (📌 You may substitute palm sugar with white or brown sugar if needed.)
Instructions
- Marinate the pork: In a small bowl, mix oyster sauce, fish sauce, soy sauce, and palm sugar until the sugar fully dissolves.
- Poke small holes on both sides of the pork using a fork or meat tenderizer to help the marinade penetrate and tenderize the meat.
- Place the pork in a large bowl and pour the marinade over it. Massage evenly and refrigerate overnight, or for at least 2 hours. (📌 Traditionally, Thai marinades include garlic, peppercorns, cilantro roots, and other aromatics ground into a paste. But since the dipping sauce is already bold, this simplified marinade keeps things easy at home.)
- Prepare the toasted rice powder: In a dry skillet over medium-low heat, toast the sticky rice until puffed, golden, and fragrant—about a few minutes.
- Transfer the toasted rice to a mortar and pestle or grinder. Grind into a coarse powder—about the texture of cracked black pepper. Store in an airtight container for up to a month.
- Make the Nam Jim Jaew: Thinly slice the shallots, chop the cilantro and green onion. Set aside.
- In a bowl, mix fish sauce, lime juice, tamarind paste, and palm sugar. Stir well until the sugar dissolves.
- Add chili flakes and toasted rice powder. Stir to combine. The rice will help thicken the sauce slightly.
- Fold in the sliced shallots and chopped herbs. Mix well—your dipping sauce is ready!
- To grill: Preheat your electric grill to 410°F (210°C). Grill the pork for 5–6 minutes per side, or use a double-sided grill press for faster cooking (about 6 minutes total). Adjust time based on the meat’s thickness.
- To pan-sear: Heat a skillet over medium-high heat. Sear the pork 2–3 minutes per side until nicely browned and cooked through.
- To bake: Preheat oven to 428°F (220°C). Place pork on a wire rack over a baking sheet and roast for 25–30 minutes, flipping halfway for even browning.
- Let the grilled pork rest on a cutting board for a few minutes. Slice against the grain and serve with Nam Jim Jaew sauce on the side.
Watch the full recipe video here: Thai Grilled Pork Neck