Have you ever walked the streets of Bangkok and almost fallen into an open manhole because the heavy smoke from the street vendors almost blinded you (These are a real foreigner trap. Who wants a dry victim? We love sauce!), but you didn’t really care because the smoke smelled so good?
If the smoke came from the vendor who was selling some meat on a skewer with sticky rice, that’s the item I’m blogging about this week: Moo Ping, or grilled pork on a skewer. (Moo=Pork, Ping=Grill)
Moo Ping vendors usually sell throughout the day, but you will find them the most in the morning and late afternoon. I would eat it for breakfast or an afternoon snack. Not so much because they are my favorite food, but because I can’t resist their smell while the vendor cooks them!
Moo Ping would make a good finger-food for your Oscar party.
Ingredients: (All of these are approximate portions; you need to taste and adjust to your preference, as I did)
Cilantro root, chopped 1 teaspoon (use 1 tablespoon chopped cilantro stem if you can’t find the root; don’t use the leaf)
Garlic, chopped 1 tablespoon
White pepper, whole 2 teaspoons, or ground, 1 teaspoon (black pepper is okay too)
Pork butt or shoulder, sliced, about 3/16” – 1/4” thick, 1 lb.
Oyster sauce 1 tablespoon
Dark sweet soy sauce 1 tablespoon (Or mix 1/2 tablespoon light soy sauce with 1/2 tablespoon of molasses)
Maggi seasoning sauce 1 tablespoon
Honey 1 tablespoon (or brown sugar)
(Optional) Condensed Milk 2 tablespoons
Coconut milk 1/4 cup
(Optional) Charcoal to grill
(Optional) Cooked sticky rice 1/2 – 1 cup full
1) You need to make a Thai trio first by pounding the cilantro root, pepper
and garlic together (in that order) in a mortar,
or mince all of them using a garlic press. In total you should have about one full or overflowing tablespoon.
Don’t be confused. I use this trio in Thai cooking all the time, so I made a lot of it, but I didn’t use all of it just for this grilled pork.
2) Mix the condiments, honey, condensed milk and the Thai trio together, blending them well. This is the marinade sauce.
Please note that the coconut milk is not a part of the marinade.
3) String pieces of pork onto the bamboo skewers. Don’t put too many pieces on. Approximately half of the short skewer, 7”, is about right.
4) Dip each skewer in the marinade and put them in a container or a bag. You need to marinate them for at least 2-3 hours. I marinate them overnight.
5) Now it’s time to cook them. I hope you know how to start a charcoal grill. I actually don’t 😦 I could read the charcoal bag, or just get married. A one-night stand probably could have worked, too, but I wanted to be secure that I could grill anytime I wanted, so I married a grillmaster!
My husband has a nice monster grill that uses propane, but the skewers are so small that I don’t see the point of using the intimidating grill for the task, plus real charcoal gives a much better flavor. So, introducing the picnic grill! (This thing cost under $30)
You have to either brush the pork with the coconut milk or dip the whole piece in it before you put the skewers on the grill.
Try your best to control the fire so it’s not so high; medium high is the best. Check to see if they’re cooked on one side, then turn. Don’t just take photographs and let them burn like you know who, with the obvious proof right here!
6) Serve with sticky rice.