Pork with Chilli and Lime Juice Sauce

Name: Pork with Chilli and Lime Juice Sauce (Kor Muu Yang)
Cuisine: Thailand
Ingredients: 2 cloves garlic; 2 coriander (cilantro) roots; 10 white peppercorns; ½ teaspoon salt; 30 mL (2 tablespoons) sweet soy sauce; 300 g (10 oz) pork neck (blade); 300 g (10 oz) pork neck (blade); 1 teaspoon chilli powder; 45 mL (3 tablespoons) fish sauce; 90 mL (6 tablespoons) lime juice; 4 red shallots, finely sliced lengthways; 1 teaspoon roasted sticky rice, ground; 2 tablespoons coriander (cilantro) leaves, chopped

Kor Muu Yang

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

THIS IS A simple dish from the north-east of Thailand, where the food is cooked very simply and the flavours are very robust.

If you would prefer a vegetarian dish, substitute whole field mushrooms for the pork. They will only need to be grilled for about 3 minutes.

Ingredients

2 cloves garlic
2 coriander (cilantro) roots
10 white peppercorns

Asia
Thailand
Main course
South East Asia

Method

In a mortar and pestle (or a food processor), crush the garlic, coriander roots, peppercorns and salt until fine, then add the soy sauce. Add the pork to this mixture and marinate overnight.

Grill or broil the pork, turning regularly, for about 10 minutes, or until cooked as desired. Remove and rest for at least 5 minutes. Slice finely and serve with the chilli and lime juice sauce.