Moo Yang Takrai (Spicy Lemongrass Pork with Plum Sauce)

Moo Yang Takrai (Spicy Lemongrass Pork with Plum Sauce)

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?


  • 2 cloves garlic, finely minced
  • 1 cilantro root or 4 cilantro stems, finely minced
  • 1/4 teaspoon salt
  • 1 tablespoon black pepper
  • 1 teaspoon sugar
  • 1 tablespoon soy sauce
  • 1 pound ground pork (pork shoulder)
  • 1/4 cup minced lemongrass (see note)
  • 4 lemongrass stalks, cut into 8 pieces, 4 inches long
  • 3 tablespoons canola oil
  • Plum Sauce or sweet chili sauce


In a mortar and pestle, pound garlic, cilantro root or cilantro stems, salt and pepper together to make a paste. Or, with the flat side of a large knife, “scrape” minced cilantro, garlic, salt and pepper across a cutting board to blend into a paste. Mix the paste with sugar and soy sauce until blended.

In a large bowl, combine garlic paste with pork and minced lemongrass. Mix well and divide into 8 patties. Flatten each patty in the palm of your hand into a disc and place lemongrass stalk in the center; wrap the patty firmly around the stalk to seal.

Heat a grill to medium-high and brush lightly with canola oil. Grill pork so all sides are cooked, 5 to 8 minutes. Serve with Plum Sauce or sweet chili sauce.

Special notes:

To mince lemongrass, trim off the tough root end, about 1 inch, and the top part, leaving 6 to 8 inches of the stalk. Pound the stalk with a heavy object, such as a meat hammer, then finely mince the softer parts of the lemongrass. For a demonstration, see Pranee’s video at

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member