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Another Thai grilling classic, moo yang is usually made with fatty cuts of pork neck that are tenderized in a salty sweet sauce and then grilled over hot coals until smoky and charred.
My take is simpler but still captures that special Thai roadside barbecue taste. First, I tenderize thin pork chops by poking them all over with a fork, then I marinate them in a mixture of honey, oyster sauce, and other spices (they need at least 2 hours to tenderize and soak in the flavor).
Finally, I sear them under the broiler so they develop a brown crust while staying plump and juicy inside. Pick up the thinnest chops you can find—that’s very important, as they need to cook through under the broiler.
Reprinted from The Pepper Thai Cookbook Copyright © 2021 by Vilailuck Teigen. Photographs copyright © 2021 by Jenny Huang. Published by Clarkson Potter, an imprint of Random House.
4 thin-cut (¾ inch-thick) bone-in pork chops or pork shoulder steaks (about 2 pounds total)
3 tablespoons light soy sauce
2 tablespoons oyster sauce
2 tablespoons light brown sugar
2 tablespoons finely chopped cilantro stems
1 tablespoon honey
1 tablespoon whole milk
2 teaspoons ground white pepper
2 teaspoons kosher salt
Vegetable oil, for the pan
2 tablespoons packed fresh cilantro leaves
Red Hot Pepper Sauce for dipping (ingredients below)
2 tablespoons Roasted Chile Powder (you can sub any chile powder)
2 tablespoons fresh lime juice
2 tablespoons fish sauce
1 tablespoon Toasted Rice Powder, storebought or homemade (page 226)
1 tablespoon minced cilantro stems
2 teaspoons light brown sugar
10 grape tomatoes, halved
A truly showstopping dish that's perfect for Lunar New Year.
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