Moo Ping (Thai Grilled Pork Skewers)

Name: Moo Ping (Thai Grilled Pork Skewers)
Total time: 40 min
Yield: 4
Cuisine: Thai
Ingredients: 600 g Pork shoulder (with some fat), sliced 5 mm thick in strips; 4 Coriander roots (or stems), chopped; 5 Garlic cloves; 1 tsp White peppercorns; 3 tbsp Palm sugar; 2 tbsp Fish sauce; 1 tbsp Oyster sauce; 1 tbsp Light soy sauce; 150 ml Coconut milk; 1 tbsp Neutral oil; 16 Bamboo skewers, soaked 30 minutes; 4 portions Sticky rice, to serve

Thin slices of pork shoulder marinated overnight in coconut milk, palm sugar, garlic, coriander root, white pepper and fish sauce, threaded on bamboo and grilled over charcoal until the edges caramelise and the fat drips and flares. Three sticks and a bag of sticky rice, from the cart outside the train station at six in the morning.

Sumber

Resep oleh Bangkok street stalls · 🏺 Tradisional · Street and shophouse cooking of Bangkok, much of it shaped by Chinese-Thai families

Thailand · three sticks and sticky rice — An ownerless street food, so no cook is credited. The cited article confirms mu ping ('grilled pork') as a Thai street food that gained popularity from 1952 with the rise of vendor carts, sold from early morning, eaten with sticky rice, and typically served as a set of three skewers with a packet of sticky rice. The marinade, the overnight rule, timings and quantities are this book's own.

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Pound the coriander root, garlic and peppercorns to a paste. Mix with the palm sugar, fish sauce, oyster sauce, soy, 100 ml of the coconut milk and the oil until the sugar dissolves.
Massage the marinade into the pork. Cover and chill at least 4 hours, ideally overnight.
💡 Overnight is not fussiness. The sugar and coconut need the hours to get into the meat; a one-hour marinade grills into pork with a sweet coat and a plain middle.
Thread the strips onto the skewers in a ribbon, 3–4 pieces each, pressing them flat.
Grill over medium charcoal (not the fiercest heat — the sugar burns) 4 minutes a side, brushing with the remaining coconut milk each time you turn, until the edges are dark and caramelised and the fat has rendered.
Serve hot with a bag or basket of sticky rice, and nothing else. Tear off rice with your fingers, wrap it round a piece of pork.

💡 Tips

Shoulder with fat, never loin. The vendor's secret is the marbling; lean pork on a stick dries to cardboard in four minutes.
A grill pan indoors works if you accept less smoke. Brush oil on the pan, not the pork, and open a window.