Easy Thai BBQ Pork Collar

Mains
Pork

Easy Level:

Cook Time:

Servings:

3-4 pax

Sap Ubon is a Thai food haven in Singapore that we stumbled upon early last year. It easily became our team’s weekly spot for Thai food!

 

We’ve tried almost everything on their menu and it was a tough choice deciding which was our favourite. Over the team’s clamouring, Thai BBQ Pork Collar (Kor Moo Yang) came up the most. And voila! A Kor Moo Yang recipe that you can recreate at home in a oven.

 

This BBQ pork collar recipe features succulent pork collar perfectly seasoned in a sweet and savoury marinade. Charred lightly (or heavily if you prefer) and doused with Thai chilli dipping sauce (Nam Jim Jaew), Thai-style BBQ Pork Collar is traditionally served over a plate of sticky rice. But of course, good ol’ white rice works as well! 

 

Sap Ubon’s humble stall was nestled in the basement of now-defunct Golden Mile Complex. Now, it has moved online and if you don’t feel like cooking, you can order this BBQ Pork Collar at FOOD PANDA.

Ingredients

Adjust Servings
US / Metric
0.00
kg
kg
Pork Collar
0.00
kg
kg
Pork Collar
0.00
tbsp
tbsp
Oyster sauce
0.00
tbsp
tbsp
Oyster sauce
0.00
tbsp
tbsp
Fish sauce
0.00
tbsp
tbsp
Fish sauce
0.00
tbsp
tbsp
Light soy sauce
0.00
tbsp
tbsp
Light soy sauce
0.00
tbsp
tbsp
Dark soy sauce
0.00
tbsp
tbsp
Dark soy sauce
0.00
tbsp
tbsp
Palm sugar
0.00
tbsp
tbsp
Palm sugar
0.00
tbsp
tbsp
White pepper powder
0.00
tbsp
tbsp
White pepper powder
0.00
Lemongrass
0.00
Lemongrass
0.00
Coriander roots
0.00
Coriander roots

Thai Dried Chilli Dipping Sauce (Jaew แจ่ว)

0.00
Shallots
0.00
Shallots
0.00
stalks
stalks
Coirander
0.00
stalks
stalks
Coirander
0.00
tbsp
tbsp
Fish sauce
0.00
tbsp
tbsp
Fish sauce
0.00
tbsp
tbsp
Tamarind paste
0.00
tbsp
tbsp
Tamarind paste
Juice from 1 lime
Juice from 1 lime
0.00
tbsp
tbsp
Palm sugar
0.00
tbsp
tbsp
Palm sugar
0.00
tbsp
tbsp
Toasted rice powder (Khao Khua)
0.00
tbsp
tbsp
Toasted rice powder (Khao Khua)
0.00
tbsp
tbsp
Thai dried chilli flakes
0.00
tbsp
tbsp
Thai dried chilli flakes

Steps

1

Cut up pork collar into pork chops. Transfer to a large mixing bowl
Cut up pork collar into pork chops. Transfer to a large mixing bowl
Mark as completed

2

Add oyster sauce, fish sauce, light soy sauce, dark soy sauce, palm sugar, white pepper powder, lemongrass, and coriander roots. Mix well and marinate meat
Add oyster sauce, fish sauce, light soy sauce, dark soy sauce, palm sugar, white pepper powder, lemongrass, and coriander roots. Mix well and marinate meat
Mark as completed

3

Refrigerate to marinade for at least 1 hour to overnight
Refrigerate to marinade for at least 1 hour to overnight
Mark as completed

4

To make toasted rice powder, add 1 cup of glutinous rice into a wide pan and toast over medium-low heat until lightly browned for about 8-10 minutes. Set aside to completely cool. Add toasted rice into a pestle and mortar to grind it into powder, or use a spice blender
To make toasted rice powder, add 1 cup of glutinous rice into a wide pan and toast over medium-low heat until lightly browned for about 8-10 minutes. Set aside to completely cool. Add toasted rice into a pestle and mortar to grind it into powder, or use a spice blender
Mark as completed

5

To make Jaew แจ่ว (Thai Dried Chilli Dipping Sauce), add in sliced shallots, coriander roots, fish sauce, tamarind paste, lime juice, palm sugar, toasted rice powder. Thai dried chilli flakes into a mixing bowl and mix well. Remove coriander roots before serving
To make Jaew แจ่ว (Thai Dried Chilli Dipping Sauce), add in sliced shallots, coriander roots, fish sauce, tamarind paste, lime juice, palm sugar, toasted rice powder. Thai dried chilli flakes into a mixing bowl and mix well. Remove coriander roots before serving
Mark as completed

6

Wrap marinated pork collars in individual aluminium foils and lay on a baking tray
Wrap marinated pork collars in individual aluminium foils and lay on a baking tray
Mark as completed

7

Cook in oven at 105°C for about 2 hours until meat is nice and tender.
Cook in oven at 105°C for about 2 hours until meat is nice and tender.
Mark as completed

8

Remove foil from meats and lay on the baking tray, roast in the oven at 220°C for about 10 minutes on each side
Remove foil from meats and lay on the baking tray, roast in the oven at 220°C for about 10 minutes on each side
Mark as completed

9

Slice up pork collars, and serve with rice and dipping sauce.
Slice up pork collars, and serve with rice and dipping sauce.
Mark as completed

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