Moo Ping Recipe (Thai Grilled Pork Skewers) by Chef David Thompson
- 300 grams pork loin (or neck)
- 50 grams pork back fat (optional)
- 12 units bamboo skewers
- 4 tablespoons coconut cream
- 1 teaspoon coriander roots (cleaned and chopped)
- 1 pinch salt
- 1 teaspoon garlic (chopped)
- 1/2 teaspoon ground white pepper
- 2 tablespoons shaved palm sugar
- 1 dash dark soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons vegetable oil
Cut the meat into thin, 2-cm-square pieces. If using, cut the pork fat into rectangles that are 2 cm by 5 mm
- Make the marinade
Coriander root, salt, garlic, and pepper should be ground into a thin paste in a pestle and mortar. Sugar, soy sauce, fish sauce, and oil should all be combined. For around three hours, marinate the pork and fat in this combination. The more cautious can put this in the refrigerator, but it is best marinated overnight if doing so.
The bamboo skewers should be soaked in water for around 30 minutes. This stops them from scorching and burning while the pork grills
- Prepare the grill (using charcoal grill is best)
Thread a piece of pork fat, if using, on to the skewer first followed by two or three pieces of the marinated pork. Add another skewer and repeat.
Grill the skewers gently, turning them frequently to minimize charring and encourage even caramelization and cooking, after the flames are smoldering, if not really starting to die. While they grill, dab them with the coconut cream. The coals should begin to smoulder as a result, giving off a smoky flavor. Grill every skewer.
Moo Ping are served warm or cold in the streets, where they are reheated over the grill before being served.