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Loading...Moo Yang is a beloved Thai street-food classic featuring thinly sliced pork shoulder marinated in a sweet-savory soy-coconut bath, grilled over hot coals, and served with a smoky, tangy tamarind-chili dipping sauce called Nam Jim Jaew. The contrast between caramelized edges and a juicy interior makes every bite addictive, especially when paired with jasmine rice and crunchy fresh vegetables.
Prep Time25 mins
Cook Time12 mins
Total Time37 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 22 gFat
- 9 gSaturated Fat
- 38 gCarbs
- 2 gFiber
- 14 gSugar
- 34 gProtein
- 1820 mgSodium
- 720 mgPotassium
- 80 mgCalcium
- 4 mgIron
- 9 mgVitamin C
- 65 mcgVitamin A
Ingredients
For the pork and marinade
- 1.5 lb pork shoulder, sliced 1/4 inch thick against the grain
- 3 tbsp soy sauce
- 2 tbsp fish sauce
- 2 tbsp oyster sauce
- 2 tbsp palm sugar, finely chopped
- 4 cloves garlic, minced
- 1 tbsp coarsely ground white pepper
- 1 tsp toasted sesame oil
- 1/3 cup full-fat coconut milk
- 8 to 10 bamboo skewers, soaked in water 30 minutes
For the tamarind dipping sauce (Nam Jim Jaew)
- 3 tbsp tamarind paste (seedless)
- 2 tbsp fish sauce
- 2 tbsp palm sugar, finely chopped
- 1 tbsp fresh lime juice
- 1 tbsp toasted sticky rice powder (khao khua)
- 2 Thai bird's eye chilies, minced
- 2 tbsp shallot, finely diced
- 2 tbsp fresh cilantro, chopped
For serving
- 4 cups cooked jasmine rice
- 1 cup cucumber spears
- 1 cup leafy lettuce or Thai basil sprigs
- Lime wedges, for garnish
Directions
- Slice the pork shoulder across the grain into 1/4-inch thick pieces, about 2 inches long, and pat dry with paper towels.
- In a large bowl, whisk soy sauce, fish sauce, oyster sauce, palm sugar, garlic, white pepper, sesame oil, and coconut milk until the sugar dissolves. Add the pork, toss to coat, cover, and refrigerate for at least 2 hours or up to overnight for deeper flavor.
- Make the dipping sauce: in a small saucepan over low heat, combine tamarind paste, palm sugar, and 2 tablespoons of water; stir until dissolved. Remove from heat, stir in fish sauce and lime juice, let cool, then mix in the toasted rice powder, chilies, shallot, and cilantro. Set aside.
- Thread the marinated pork onto the soaked skewers, weaving each piece accordion-style so it lies flat and exposes maximum surface area to the grill.
- Prepare a charcoal or gas grill for medium-high direct heat, about 400°F, and oil the grates well to prevent sticking.
- Grill the skewers for 3 to 4 minutes per side, turning once, until the edges are deeply caramelized and lightly charred and the pork is just cooked through (internal temperature 145°F).
- Transfer the skewers to a platter, tent loosely with foil, and let rest for 2 minutes to lock in the juices.
- Serve the skewers immediately with bowls of jasmine rice, the tamarind dipping sauce, and plates of cucumber and herbs for wrapping and balancing the richness.
Cook’s Notes
- Toast your own sticky rice powder by dry-roasting 2 tablespoons of raw sticky rice in a skillet over medium heat until deep golden, then grinding in a mortar or spice grinder; it adds the signature nutty aroma that defines Nam Jim Jaew.
- For maximum char without flare-ups, pat the marinated pork dry before skewering and avoid drizzling extra marinade over the meat once it's on the grill.
- Pork tenderloin works as a leaner substitute, but reduce grill time to about 2 to 3 minutes per side so it doesn't dry out.
- Soaking bamboo skewers for at least 30 minutes (or overnight) is essential to prevent them from catching fire over high heat.
- If you don't have a grill, a screaming-hot cast-iron grill pan on the stovetop gives excellent caramelization; work in small batches and resist moving the meat.
