Moo Ping (Thai-Style Grilled Pork Skewers)

Ingredients

4 medium cloves garlic (20g), minced

2 tablespoons (15g) minced cilantro stems, plus fresh cilantro leaves for serving

2 tablespoons (30g) finely chopped palm sugar (see note)

1 tablespoon (15ml) fish sauce

1 tablespoon (15ml) soy sauce

1 tablespoon (15ml) oyster sauce

1 1/2 teaspoons (6g) ground white pepper

1/2 teaspoon (2g) MSG powder (optional)

2 pounds (900g) pork butt, in one piece

1 (5 1/2-ounce; 160ml) can unsweetened coconut cream (see note)

1 recipe Thai dried chili-vinegar dipping sauce, for serving (optional)

Directions

In a small bowl, combine garlic, cilantro stems, palm sugar, fish sauce, soy sauce, oyster sauce, white pepper, and MSG (if using), and stir until palm sugar is dissolved. Set aside.

Freeze pork for 15 minutes and up to 30 minutes (partially freezing the pork makes it easier to slice). Using a sharp chef's knife or slicing knife, slice pork against the grain into 2-inch-long, 1-inch-wide, and 1/8-inch-thick strips. The easiest and most efficient way to do this is to start by portioning the pork butt into 2-inch-wide by 1-inch-thick pieces, and then slicing those pieces crosswise into 1/8-inch-thick strips.

Combine pork and marinade in a large bowl, and toss until every piece of meat is evenly coated in marinade. Cover tightly with plastic wrap and refrigerate for at least 4 hours, and up to 36 hours.

Thread one piece of pork onto a skewer, piercing it through twice to secure it, then pushing meat tightly together like an accordion. Continue threading pork onto skewer, making sure meat is tightly bunched together, leaving no parts of the skewer exposed except for a 2-inch handle at the bottom, and the pointy tip at the top. Repeat skewering process with remaining pork.

Set up grill for skewers, making sure to adjust distance between bricks to the length of your skewers. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly in the channel between the bricks.

Moo Ping Gegrillte Schweinefleisch Spieße mit Erdnusssauce 

Auch diese Woche sind wir wieder in Asien unterwegs, genauer in Thailand. Heute grillen wir Moo Ping, leckere thailändisch Schweinefleisch Spieße mit einer Erdnusssauce. Wie einfach diese leckeren Spieße und die Erdnusssauce gemacht werden zeigen wir euch heute. Das Rezept zu unseren Schweinefleisch Spießen findest Du hier:

If I was to ever find myself on death row and had to pick a final meal, it would be this. Everything about these three relatively simple components equals complete perfection. Ever so slightly charred, grilled pork skewers (moo ping), juicy and rich with garlic and black pepper with a hint of coconut. My long time favourite, som tam (papaya salad) with it's addictive crunch and astringent sour and hot flavours and to round the whole thing off and soak up all the flavours; sticky rice (khao niew) eaten by hand. It's no wonder they're regularly found in this combined set in Thailand.

Isaan (or north eastern Thai) food is for me the pinnacle of Thai food. The use of fresh herbs and strong pungent flavours, paired with grilled meats, salads and less use of creamy/soupy based dishes equates to food heaven for me.

Doing these dishes also gave me chance to try out and show off some of my new kitchenware- the large terracotta mortar and wooden pestle (informally known as a pokpok) used for gently bashing ingredients- ideal for som tam and the woven sticky rice holder- which I lined with cling film before putting the rice in. It keeps the rice warm and finished off the cooking so the rice is the proper consistency at serving.

For the moo ping skewers (this makes 6 large) use:

3 pork steaks (ideally with some fat, though cut off any large rinds), cut into thin pieces

a small handful of coriander stalks or roots

a teaspoon of black pepper

4 garlic cloves, peeled

a big splash of oyster sauce

a big splash of light soy sauce

a small splash of fish sauce

a big pinch of brown or palm sugar

100ml of coconut cream (the thick part off the top of a can)

6 bamboo skewers

In a mortar (a regular granite one, not the terracotta one above) bash up the black pepper, garlic and coriander stalks into a paste. Add this to a bowl along with the pork pieces. As a rough guide for the pork, I cut each steak into three strips lengthways and then thinly sliced each strip across (roughly 4mm wide.) I ended up with lots of small pieces. Into the bowl add in the three sauces and sugar, mix well and leave to marinade for around an hour.

In the meantime, soak the skewers in water (a tall flower vase works well!) so when you grill them they won't burn.

If you make a som tam salad or are doing sticky rice, now is the time to prepare the ingredients and get them ready.

Here's the link,

Som Tam Recipe

- it was the second ever recipe I did for this blog!

For the sticky rise it's best to just follow the recipe on the packet/ bag that you're using as it'll require a fairly specific quantity of water.

Back to the pork. Take the skewers out of the water and begin to thread the meat onto the stick; the meat strips should sit perpendicular (across) the skewer, not lengthways along it. Skewer it through the thinnest edge so that the maximum amount of meat is exposed to the grill and is easier to pull off when eating. Put plenty of meat on each skewer and pack it down; don't worry about the cooking- it's thin pieces so it will cook through.

Heat the grill medium-high and place onto a wire rack or as I did, on a baking tray with the edges of the bamboo skewers resting on either side of the tray so the meat sits clear of the bottom. The grilling takes about 10-15 minutes and twice during the cooking, take the skewers out and baste them with a light coating of the coconut cream. They're ready when they're a little smoky, have a little bit of light char and and golden brown.

Serve with the som tam and sticky rice- you'll thank me!