Thai BBQ pork

Thai BBQ pork


1 person made this

About this recipe: Succulent pork shoulder marinated in Thai flavours and barbecued to perfection. Called Moo Yang, this authentic Thai dish is easy to do with easy to find ingredients. Serve hot or cold with fresh vegetables and pineapple.


Serves: 8 

  • 1.5kg pork shoulder, trimmed of excess fat
  • 5 tablespoons sugar
  • 3 tablespoons honey
  • 3 tablespoons light soy sauce
  • 3 tablespoons whiskey
  • 2 tablespoons sesame oil
  • 2 teaspoons salt
  • 8 garlic cloves, finely chopped
  • 2 tablespoons finely chopped root ginger

Prep:10min  ›  Cook:20min  ›  Extra time:8hr marinating  ›  Ready in:8hr30min 

  1. Cut the pork shoulder into strips, about 5cm wide x 4cm high x 15cm long.
  2. Mix the remaining ingredients well. Combine with the pork and marinate overnight in the fridge.
  3. When ready for barbecuing, remove the pork from the marinade. Let come to room temperature while the coals are heating.
  4. Boil the leftover marinade in a pan for 5 to 10 minutes to kill bacteria and thicken slightly.
  5. Barbecue the pork pieces on the hot barbecue, brushing with the boiled marinated every now and then.

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