Kor Moo Yang (Thai Grilled Pork Collar)

26 Jul

Since grilling weather is upon us, & so many folks loved the Kor Moo Yang we served at Friends of Slow Food Columbus’s event at Nida’s ThaionHigh, I thought I might cobbled together a recipe. Some of this is what I could glean from conversations with Pii Naan (Auntie Naan, our head chef), gaps filled in from an online recipe on a Thai message board.

4-6 cloves garlic
1 bunch cilantro stems (leaves reserved for garnish)
1 Tbsp crushed red pepper
1/2 cup soy sauce
1/4-1/2 cup brown sugar
1/2 cup canola oil
2lbs pork collar (if you buy at CAM on Bethel, labeled as “bbq pork) roughly cut w/ grain into 1/2” thick slices

Combine first 6 ingredients in food processor/blender to form marinade. Mix in with pork, cover and refrigerate overnight (longer for more flavor), turning occasionally.

Grill over medium to high heat for 5-7 minutes, turning once. As with all grilled meats, let rest for 10 minutes before slicing (against grain) into bite size friendly pieces. Garnish with cubed fresh cucumber and cilantro leaves, and ENJOY!

Thanks to Becke Jones Boyer for the gorgeous pic!

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