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This street snack is available in every market in Thailand. Thai grilled pork skewers or Moo Ping is affordable and delicious meal Thai people love. It is the best when cooking over hot coals which almost all the street vendors in Thailand are using.
Moo Ping usually serves with Thai green papaya salad (som-tum) and sticky rice (kao neaw) as a side. It can be enjoyed by itself or with dipping sauces such as Sweet Chili Sauce (Mae Ploy) or Nam Jim Jeaw (Thai style grilled dipping sauce).
- 0.5 cups coconut milk for the marinade and 0.5 cups for brushing during grilling, preferred Chao Koh brand
- 0.5 teaspoon white peppercorns
- 0.5 teaspoon black peppercorns
- 2 tablespoons vegetable oil
- 2 tablespoons good quality fish sauce
- 3 lbs pork butt or pork collar
- 4 tablespoons chopped cilantro stems, using cilantro roots if available or substitute with coriander seed
- 4 tablespoons oyster sauce
- 4 tablespoons soy sauce
- 4 tablespoons sweet soy sauce, preferred ABC sweet soy brand
- 6 tablespoons palm sugar
- 6 tablespoons corn starch
- 6 tablespoons water
- 10 cloves garlic
- Bamboo skewers, pre-soaked in water overnight
Making the Marinade by:
The first step is to use a mortar and pestle to grind together garlic, cilantro stems, both white and black peppercorns until a smooth paste form. Next is to add palm sugar and mix well until dissolved. Then transfer the paste into a mixing bowl. Following by coconut milk, oyster sauce, soy sauce, fish sauce, vegetable oil, and water.
Preparing the Pork by:
To be able to easier slicing the pork, I do recommend to put it in a freezer to firm up. After 15 minutes then thinly slice the pork into a manageable size for the skewer. Once completely slices all the pork, then transfer it into the marinade. Let it marinated overnight.
The next day, drain off the excess liquid if the marinade has not been all absorbed. Then mix well the cornstarch all over the pork and start skewing. Let the pork skewers to firm up by rest it flat on a sheet pan in the fridge for a few more hours before grilling.
Ready the Grill by:
- Preferably using a charcoal grill. I like to have the grill grate as close to the charcoal as much as possible. This ensured the pork skewers have nice charred and cook quickly.
- Starting grilling the skewers on the hottest side by flipping constantly. Brushing with coconut milk in between flip until fully cooked.
- The brushing of coconut milk not only keep the pork moist but also helps develop a nice caramelized and add depth of flavor.
- Since the pork has been sliced thinly, the skewer should take less than 5 minutes to cook.
The scent of this skewers is irresistible when walking through many street food stalls in Bangkok or at the night markets. You will experience this yourself in your own backyard when firing this bad boy up. Just close your eyes and enjoy this little morsel as you just have been transported to Thailand. Bon Appetit!!!
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