Description
Moo ping are grilled pork skewers that are the ultimate poster child of Thai street food. You can find these anywhere served along with sticky rice. They're quite easy to make at home, and it's even better than on the street!
Ingredients
- About 24 bamboo skewers, soaked for at least an hour
- 1 ½ lb pork collar butt roast
- 5 cloves garlic
- 3 cilantro roots or 2 Tbsp chopped cilantro stems
- 2 Tbsp oyster sauce
- 2 Tbsp soy sauce
- 2 Tbsp black soy sauce
- 3 Tbsp (35 g) palm sugar
- 1 Tbsp neutral flavoured oil
- ¼ cup coconut milk
- 3 Tbsp water
- ¼ tsp white peppercorns
- ¼ tsp black peppercorns
- 3 Tbsp cornstarch
For serving: Sticky Rice
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Instructions
- For the marinade: Pound garlic, cilantro roots, peppercorns in a mortar until fine. Add palm sugar and pound until dissolved. Add all remaining marinade ingredients, except cornstarch, and stir to mix.
- Cut pork into thin, bit-sized pieces against the grain, about 5 mm thick (a little less than ¼ inch). If you see any silver skin on the pork, remove it. If needed, see blog post above for a visual for how to cut the pork.
- Pour the marinade over the pork and mix well. Let marinate overnight (8 hours) or at least 3 hours if you're in a rush.
- After marinating, sprinkle cornstarch over the marinated pork and mix well.
- Skewer the pork, about 4-5 pieces per skewer, by poking the skewer right through the middle of the piece. Then lay the skewers down on a tray so the pork pieces are laying flat, shingled on top of each other. Pack them neatly and tightly on top of each other and it'll help shape the skewers. If you have time, let the pork sit in the fridge on the skewers for at least an hour before grilling to set the shape of the skewers and the pork pieces won't flop around as much.
- Grill over medium to medium high heat, 1.5 - 2 minutes per side. Place a folded piece of foil under the exposed skewers to prevent them from burning.
- Serve with sticky rice.