I can’t tell you how much I love this Moo Yang (Thai Grilled Pork). It is inspired by my childhood in Bangkok Thailand. My aunt, who was an awesome cook, used to give us the marinated pork chops and all we had to do was grill them. They were the best, but of course, just like other Thai aunts (moms or grandmas), they never measure or follow the recipes. They cook by heart and all the measurement is in their head and they taste and adjust it as they go. Before I started blogging, I was exactly the same way, if you asked me how much fish sauce I added to something, I’d tell you in dashes like oh 5 or 10 dashes. ha ha!
Inspired by my aunt’s “recipe”, I came up with my own marinade, which is the key to success of any Moo Yang. Oh and by the way, Yang in Thai means grill and Moo means pig or pork. Don’t ask me why it’s not cow or beef.
Back to the marinade. I start with grinding cilantro stems (even better with roots if you can find them) or coriander(cilantro) seeds, garlic and black pepper in a mortar. If you don’t have a mortar
Mix oyster sauce
Add the pork chops and let them marinated for at least 1 hour, or even better overnight. I like bone-in pork chops as they’re less likely to dry out on the grill.
Let’s cook some food!
Fire up the grill to medium heat and cook the pork for 6-8 minutes per side or until a thermometer inserted into the thickest part of the pork reads 145ºF.
Let the meat rest for 5 minutes. Serve with Nam Jim Jaew (Thai Chili Sauce) and rice.
Enjoy! I really hope your give this Moo Yang (Thai Grilled Pork) recipe a try. You will love it! And please let me know how it goes, the comment box is below.
Enjoy! I really hope your give this Moo Yang (Thai Grilled Pork) recipe a try. You will love it! And please let me know how it goes, the comment box is below.
You can also use the marinade for the chicken and put it on the grill. It’s amazing.
- 8 bone-in pork chops
- 4 tablespoons oyster sauce
- 1 teaspoon salt
- 4 tablespoons honey
- 6 tablespoons Golden Mountain Seasoning sauce
- 4 garlic cloves
- 1 teaspoon pepper
- 3-4 cilantro roots or stems (or 1 teaspoon of coriander seeds)
- Start with the marinade, grind cilantro stems (or roots) or coriander seeds, garlic and black pepper in a mortar, small food processor or blender.
- Mix oyster sauce, salt, honey and Golden Mountain Seasoning sauce into a large bowl or ziplock bag. Add the garlic cilantro mixture and stir until combined.
- Add the pork chops and let them marinated for at least 1 hour, or even better overnight.
- Fire up the grill to medium heat and cook the pork for 6-8 minutes per side or until a thermometer inserted into the thickest part of the pork reads 145ºF.
- Let the meat rest for 5 minutes. Serve with Nam Jim Jaew (Thai Chili Sauce) and rice.
This was wonderful – even my 1 year old loved it. We served it with the chili sauce, coconut rice and “Broccoli and Scallions With Thai-Style Vinaigrette” from New York Times Cooking. Thank you!
Awesome! I’m so glad you guys love it as much as we do. Thai-Style Vinaigrette also sounds interesting and amazing. 😄
Delicious! Made this with shoulder chops – they were a lot bigger than yours, so I had to use the oven grill. With nam Jim jaew. So good
Bigger is better in this case. 🙂 I’m so glad you liked it. It’s one of my favorites!
Very, very good!!! I will be using this marinade a lot! Gonna try it on chicken and beef…
Awesome. Please let me know how it goes on chicken and beef. I love it on everything! 🙂
I tried it on boneless skinless chicken thighs, I added 1 top dark soy, for a little more color. Grilled on gas grill, was excellent!!!
I make your recipe every week or two! Super quick and easy to put together, I always marinade overnight and sometimes longer. I particularly like to use pork shoulder steak! This recipe is good that I’ve been told more than once…You could sell that!😁 Thanks Mink!
You’re welcome, Mark. It’s my go to marinade and yes, so good on everything, pork, beef or chicken. I’m so glad you love it as much as I do. 🙂