Cuts

Regional Meat Cuts

Pork Collar — Thai Larb Slice (Moo Yang)

Also: kor moo yang, pork neck slice, collar neck grilled pork, cổ lợn nướng

The pork collar (neck/blade end) sliced 5–8 mm against the grain — Thailand's preferred cut for kor moo yang (grilled pork neck) and the rich-fat foundation of northern-style larb moo.

Pork collar, called 'kor moo' (คอหมู) in Thai, is the muscle complex at the neck and upper shoulder, encompassing the cervical vertebrae muscles and blade-end neck muscles. It is among the most marbled cuts on the pig — a dense web of intramuscular fat runs through the close-grained meat, keeping slices moist under the direct, dry heat of a charcoal grill. For kor moo yang (grilled pork neck skewers), it is sliced 5–8 mm against or slightly across the grain and marinated. For larb moo in northern Thai cooking, it may be used raw (minced) or lightly cooked, where its fat content gives the salad richness without added oil.

In photos

Pork Collar — Thai Larb Slice (Moo Yang) in its raw whole-cut form on a butcher's board — Pork collar, called 'kor moo' (คอหมู) in Thai, is the muscle complex at the neck and upper shoulder, encompassing the cervical vertebrae muscles and blade-end neck muscles. Identifying traits: Dense marbling prevents drying under long, hot charcoal exposure, Close, firm grain holds 5–8 mm slice shape on a grill without falling apart, Rich pork fat flavour amplified by smoke and char without turning rancid.
Pork Collar — Thai Larb Slice (Moo Yang) in its raw whole-cut form on a butcher's board — Pork collar, called 'kor moo' (คอหมู) in Thai, is the muscle complex at the neck and upper shoulder, encompassing the cervical vertebrae muscles and blade-end neck muscles. Identifying traits: Dense marbling prevents drying under long, hot charcoal exposure, Close, firm grain holds 5–8 mm slice shape on a grill without falling apart, Rich pork fat flavour amplified by smoke and char without turning rancid.
Where the pork collar — thai larb slice (moo yang) lives on the source. The collar primal spans the last two to three cervical vertebrae through the first two thoracic vertebrae — anatomically, it is the neck muscles dorsal to the spine (complexus, splenius, serratus) an….
Where the pork collar — thai larb slice (moo yang) lives on the source. The collar primal spans the last two to three cervical vertebrae through the first two thoracic vertebrae — anatomically, it is the neck muscles dorsal to the spine (complexus, splenius, serratus) an….
Pork Collar — Thai Larb Slice (Moo Yang) prepared the canonical way — Kor moo yang (Thai grilled pork neck skewers). For kor moo yang: slice the collar 5–8 mm against the grain. Marinate for at least 2 hours in a mixture of oyster sauce, fish sauce, palm sugar, coriander root, white pepper, and garlic.
Pork Collar — Thai Larb Slice (Moo Yang) prepared the canonical way — Kor moo yang (Thai grilled pork neck skewers). For kor moo yang: slice the collar 5–8 mm against the grain. Marinate for at least 2 hours in a mixture of oyster sauce, fish sauce, palm sugar, coriander root, white pepper, and garlic.

Where it comes from

The collar primal spans the last two to three cervical vertebrae through the first two thoracic vertebrae — anatomically, it is the neck muscles dorsal to the spine (complexus, splenius, serratus) and the blade-shoulder transition. In a Western pork carcass breakdown it overlaps with the Boston butt's upper blade portion, though the pure collar is a narrower cylinder of meat sold bone-free in Thai and Vietnamese butchery.

Dense marbling prevents drying under long, hot charcoal exposureClose, firm grain holds 5–8 mm slice shape on a grill without falling apartRich pork fat flavour amplified by smoke and char without turning rancidSlightly sticky texture after grilling — fat renders and re-basts the surfaceWorks raw: minced collar fat gives northern larb its slick, rich mouthfeel

Best for

Kor moo yang (Thai grilled pork neck — the canonical use)Larb moo (northern Thai herb and minced pork salad, raw or cooked)Nam tok moo (grilled pork salad with toasted rice and lime)Vietnamese bún thịt nướng (grilled pork over rice noodles — uses same cut)Korean samgyeopsal-style grilling (thicker 1 cm slices)

How to cook it

  1. 1For kor moo yang: slice the collar 5–8 mm against the grain. Marinate for at least 2 hours in a mixture of oyster sauce, fish sauce, palm sugar, coriander root, white pepper, and garlic.
  2. 2Thread onto flat metal skewers or lay directly on a wire grill rack set 10–12 cm above white charcoal.
  3. 3Grill 4–5 minutes per side, basting once with the residual marinade. The fat will drip, causing flares — move slices as needed to prevent carbonisation.
  4. 4Rest 2 minutes; the fat reabsorbs into the flesh. Serve with sticky rice, fresh sliced vegetables, and nam jim jaew (roasted chili dipping sauce).
  5. 5For larb moo: mince the collar coarsely (4–5 mm dice, not a paste), cook in a dry wok until just cooked through, then toss immediately with toasted ground rice, fish sauce, lime juice, shallots, mint, and dried chili.

Prep & butchery

  • Remove any residual cartilage or cervical bone fragments if butchered in-house — Thai market collar is usually sold fully bone-free
  • Chill the collar to near-freezing before slicing for clean, even 5–8 mm cuts with a sharp slicing knife
  • Score the fat seams with three or four light crosshatch cuts to prevent curling on the grill without compromising the slice
  • For larb: pulse in a food processor with a few quick bursts rather than grinding, to keep texture coarse

Substitutes

  • Boston Butt (blade end)

    The nearest Western equivalent; slightly larger primal but equivalent marbling in the blade-end slice — cut away bone before slicing

  • Pork Shoulder Thin-Sliced

    Acceptable substitute; slightly less marbled than true collar, may dry slightly faster on the grill

  • Pork Belly

    Much fattier and layered rather than marbled; will work for flavour but produces a different texture — render longer over lower heat

Related cuts

  • Boston Butt

    Western primal encompassing collar and shoulder; collar is the upper, more marbled portion

  • Pork Coppa

    Italian cured product made from the same collar primal — demonstrates the cut's fat profile in charcuterie form

  • Neck End Chops

    Bone-in cross-sections through the same primal; same fat distribution, different format

Appears in

Kor moo yang (Thai grilled pork neck skewers)Larb moo (northern Thai minced pork herb salad)Nam tok moo (Thai grilled pork salad with toasted rice powder)Bún thịt nướng (Vietnamese grilled pork vermicelli bowl)Khao moo yang (Thai grilled pork over rice with garlic-coriander sauce)

References

  1. 1.Thailand: The Cookbook — Jean-Pierre Gabriel (2014)
  2. 2.Night + Market — Kris Yenbamroong (2017)
  3. 3.The Food of Northern Thailand — Austin Bush (2018)
  4. 4.Pork: A Guide to Buying, Cooking, and Carving — Heston Blumenthal / Waitrose Cookery School (2013)

Confidence: high

Notes

Why collar and not loin

Thai grill culture learned early what Italian salumieri also know: the pork collar's intramuscular fat distribution is unique. Loin is lean and dries out in 3 minutes on charcoal. Belly has so much fat it steams in its own grease rather than charring. The collar hits the middle — enough fat to stay moist through 8–10 minutes of high direct heat, but compact enough to char at the surface while the interior finishes to safe temperature. It is also the most affordable premium cut at Thai wet markets, which has cemented kor moo yang as a street-food staple across the country.

Raw vs. cooked larb

Northern Thai larb tradition (larb dip) uses raw or very lightly cooked minced meat — traditionally also including raw bile for bitterness. Modern restaurant larb moo almost always uses fully cooked meat for safety, but the collar's fat content means even fully cooked larb moo has a rich, almost custardy mouthfeel that leaner minced pork cannot replicate. If substituting pork loin for larb, add a tablespoon of rendered lard to approximate the collar's natural fat.