One of the things I really miss about Thailand is the amazing street food there. Moo Ping (Thai Grilled Pork Skewers) is among the most popular items. I’m not usually a big fan of savoury food that tastes sweet, but this one is definitely an exception. These pork skewers are often eaten with Kao Niao (sticky rice). “Kao Niao Moo Ping” is many’s (myself included) childhood favourite menu. Here is a recipe for Moo Ping that I like. It is simple and uses ingredients that are easy to find here in Canada.
- 1 lb pork shoulder – make 1/4″ thick slices
- 3 tablespoons light soy sauce + extra for brushing the pork during grilling
- 3 tablespoons coconut milk + extra for brushing the pork during grilling
- 2 tablespoons seasoning sauce
- 2 tablespoons palm sugar
- 8 cloves garlic
- 2 teaspoons pepper
- Bamboo skewers
Pound garlic and pepper in mortar and pestle until they mix well. Mortar and pestle are used quite a lot in Thai cuisine. Mix in the rest of seasoning. Marinate the pork in this mixture for at least 4 hours. Once done put the pork on the skewers.
I like cooking these on bbq. Place the skewers on bbq at medium-high and brush them with coconut milk and some soy sauce. Serve with sticky rice and Nam Jim Jaew (dipping sauce). If you don’t have a grill you can cook the pork in the oven at 350F for about 20 minutes.
For Nam Jim Jaew (dipping sauce) mix together:
- 2 tablespoons tamarind juice
- 1 tablespoon fish sauce
- 1 tablespoon finely chopped shallot
- 1/2 tablespoon Thai chili flakes
- 2 teaspoons ground roasted sticky rice (Kao kua)
- 2 teaspoons green onions
- 1 teaspoon cilantro
The pork itself definitely has enough flavour from the marinate already. This dipping sauce is recommended for people who like sour and spicy. Bon Appetit :)