Thai Grilled Pork Neck (Kor Moo Yang)

Name: Thai Grilled Pork Neck (Kor Moo Yang)
Prep time: 20 min
Cook time: 20 min
Total time: PTovernight)M

Published November 08, 2025
Updated December 13, 2025
Author Bell V’Kit

An all-time Thai BBQ favorite: flavorful, juicy charcoal-grilled pork neck served with spicy jaew dipping sauce. Simple, smoky, and incredibly satisfying.

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Total : 40 min (Note: There is a separate marination time of 3 hrs, minimum or overnight)

Spice Level : Mild

Skill Level : Intermediate

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What is Kor Moo Yang (Grilled Pork Neck)?

If there’s one dish that never fails to impress at a Thai BBQ or family meal, it’s kor moo yang, which literally means “grilled pork neck.” Made from a juicy, marbled cut of pork neck, it’s tender, flavorful, and just fatty enough to stay irresistibly moist when grilled over charcoal.

I’m so happy with this recipe. It hits all the right notes: savory, salty, and just a touch sweet. When done right, the pork turns beautifully charred, with that unmistakable charcoal aroma (หอมเตาถ่าน) that makes every bite feel nostalgic and comforting.

Paired with a spicy jaew dipping sauce (nam jim jaew) and a side of sticky rice, this dish is simple yet bursting with bold, smoky flavor. It’s so addictive, I can never stop eating it.

Hi! I’m Bell. I love food, travel, and cooking with fresh ingredients. On this site, I share Thai recipes that are fun to make and enjoy with loved ones. Some recipes lean toward tradition, while others carry my own twist.
Happy cooking!

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Why You'll Love Kor Moo Yang (Grilled Pork Neck)

Smoky, juicy perfection – Charcoal-grilled pork neck with that irresistible charcoal aroma that defines great Thai BBQ.
Tender and flavorful – The marbled cut stays moist, with the perfect balance of savory, salty, and a touch of sweetness.
Versatile to cook – Delicious whether made on a charcoal grill, gas grill, cast iron pan, or even an air fryer.
BBQ party vibe – A true crowd-pleaser that brings warmth and excitement to any gathering.

Shopping Checklist (Ingredients & Equipment)

Here’s a simplified, but handy shopping checklist of ingredients and equipment for quick planning.

Ingredients for the Marinade

[] 600g pork neck (about 2 big pieces)
[] 1/2 tbsp white peppercorns
[] 2 coriander roots
[] 15 cloves Thai garlic
[] 1 tbsp palm sugar
[] 1 1/2 tbsp oyster sauce
[] 1 1/2 tbsp light soy sauce
[] 1 1/2 tbsp seasoning sauce
[] 1 tbsp fish sauce
[] a pinch of salt

Serve with

[] sticky rice (see recipe)
[] Thai spicy ja dipping sauce (nam jim jaew)

Side vegetables

[] cucumber
[] coriander
[] sawtooth coriander
[] mint leaves
[] cabbage

Ingredients for traditional jaew dipping sauce (Isan style)

Yield: About 1/2 cup (serves 2-3)

[{

Equipment

[] Cast iron grill pan (if you’re cooking indoors)
[] Charcoal grill (for that classic smoky flavor)
[] Mortar and pestle (to make the toasted rice powder)
[] Tongs
[] Meat thermometer (optional, but helps avoid overcooking)

}]

Ingredient Highlight: Sam Kler (สามเกลอ)

Why Sam Kler Matters in Grilled Pork Neck (Kor Moo Yang – คอหมูย่าง)

Sam kler, meaning “the trio,” or “three friends”, refers to the classic Thai aromatic trio of garlic, white peppercorns, and coriander root—the holy trinity of Thai marinades. This simple yet powerful blend forms the flavor foundation for countless Thai dishes, from grilled meats to soups and stir-fries.

In grilled pork neck, sam kler works its quiet magic. When pounded together into a rough paste, it infuses the meat with a deep, savory fragrance that seeps through every layer of the pork. The garlic brings warmth and umami, the coriander root adds earthiness and citrusy depth, and the white pepper gives a gentle heat that lingers subtly on the palate.

Nutritional Benefits & Health Benefits

Garlic – Supports immunity, helps lower cholesterol, and adds natural antibacterial properties.
Coriander root – Known in traditional Thai medicine for aiding digestion and reducing bloating.
White peppercorns – Stimulates circulation and metabolism, and provides gentle warmth to the body

In Thai kitchens, sam kler isn’t just a seasoning. It’s a culinary signature, passed down through generations. It is often the first sign that something delicious is on its way.

Tips Before You Start Making Kor Moo Yang

Marinate overnight - Marinate your pork the night before cooking. This will save you time on cooking day. Plus, the longer the pork marinates, the more flavorful and tender it becomes.
If you're short on time: If you’re in a rush, a 20-minute quick marinade still works — just keep in mind that the longer you marinate, the better the flavor and texture.
Control the heat: Grill over medium heat. If the heat is too high, the outside will burn before the inside cooks through. If the heat is too low, you’ll lose that beautiful smoky char.
Use charcoal if you can: Nothing beats that smoky charcoal aroma. It gives the pork a deep, authentic flavor. If you don’t have a charcoal grill, use a cast-iron grill pan for similar results. You’ll still get a lovely sear and caramelization on the pork.
Rest before slicing: Let the pork sit for 5 minutes after grilling so the juices stay locked in.
Slice against the grain: This keeps every bite tender and easy to chew.

Thai Grilled Pork Neck (Kor Moo Yang)

An all-time Thai BBQ favorite: flavorful, juicy charcoal-grilled pork neck served with spicy jaew dipping sauce. Simple, smoky, and incredibly satisfying.

Servings : 4

Spice Level : Mild

Skill Level : Intermediate

Prep : 20 min

Cook : 20 min

Total : 40 min (Note: There is a separate marination time of 3 hrs, minimum or overnight)

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Ingredients

Ingredients for the Marinade

[] 600g pork neck (about 2 big pieces)
[] 1/2 tbsp white peppercorns
[] 2 coriander roots
[] 15 cloves Thai garlic
[] 1 tbsp palm sugar
[] 1 1/2 tbsp oyster sauce
[] 1 1/2 tbsp light soy sauce
[] 1 1/2 tbsp seasoning sauce
[] 1 tbsp fish sauce
[] a pinch of salt

Serve with

[] sticky rice (see recipe)
[] Thai spicy ja dipping sauce (nam jim jaew)

Side vegetables

[] cucumber
[] coriander
[] sawtooth coriander
[] mint leaves
[] cabbage

Ingredients for traditional jaew dipping sauce (Isan style)

Yield: About 1/2 cup (serves 2-3)

[{

Equipment

[] Cast iron grill pan (if you’re cooking indoors)
[] Charcoal grill (for that classic smoky flavor)
[] Mortar and pestle (to make the toasted rice powder)
[] Tongs
[] Meat thermometer (optional, but helps avoid overcooking)

}]

Cooking Instructions

1. Marinate the Pork (3 hours - overnight)

[] Pound the white peppercorns, coriander roots, and garlic into a fine paste (known in Thai cooking as "sam kler" – the classic trio).
[] Mix the paste with all sauces and seasonings until well combined.
[] Rub the marinade all over the pork neck until well coated.
[] Cover and marinate for at least 3 hours, or ideally overnight in the fridge. Longer marination gives deeper flavor and juicier meat.

2. Grilling the Pork

[] Preheat your grill. Charcoal gives the best smoky aroma.
[] Grill pork neck over medium heat, about 15-20 minutes, flip every 5 minutes until beautifully browned and cooked through.
[] Rest the meat for 5 minutes before slicing. This helps retain the juices and keeps the pork tender.

3. Make the jaew dipping sauce (nam jim jaew)

[] Toast uncooked rice in a dry pan on low heat until golden, then grind coarsely.
[] In a bowl, mix fish sauce, lime juice, and palm sugar. Stir until the sugar dissolves.
[] Add chili flakes, toasted rice powder, sliced shallots, sawtooth coriander and spring onion. Stir well to combine.
[] Taste and adjust to your liking. The flavor should be tangy, salty, and spicy, with the nutty aroma of toasted rice.

4. Serve With

[] Thai spicy jaew dipping sauce (nam jim jaew)
[] Hot sticky rice
[] Fresh side vegetables

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FAQs for Kor Moo Yang (คอหมูย่าง): Thai Grilled Pork Neck

Can I use other cuts of pork instead of pork neck for kor moo yang?

Yes! Pork shoulder or pork jowl work well too. They have a similar fat-to-meat ratio and stay juicy when grilled. Just avoid very lean cuts like loin. They’ll dry out quickly.

I don’t have a charcoal grill. Can I still make kor moo yang?

Absolutely. A gas grill, grill pan, or even an air fryer will work. You won’t get the full charcoal aroma, but you’ll still get that delicious caramelized crust and tenderness.

How do I know when the pork is cooked perfectly?

The pork should be firm but still slightly springy to the touch, with juices running clear. If you have a thermometer, aim for an internal temperature of around 70°C (160°F).

Can I prepare kor moo yang ahead of time?

Yes. In fact, it tastes even better when marinated overnight. You can also grill it in advance and reheat gently before serving. But honestly, it’s best enjoyed straight off the grill.

What should I serve kor moo yang with?

Sticky rice and jaew dipping sauce (nam jim jaew)! Add fresh herbs like coriander, or sawtooth coriander on the side to balance the richness.

Can I make kor moo yang spicy?

The pork itself isn’t spicy, but the jaew dipping sauce adds heat. Adjust the chili flakes to your taste.