Moo ping
by
Helen Graves' moo ping recipe is inspired by the incredible night markets of Bangkok, where the crackle of these barbecued pork skewers lingers in the air. Give the pork plenty of time in the coconut milk, lemongrass and fish sauce marinade – it'll make your final product tastier and more tender.
Ingredients
Pork
- 600g of pork shoulder , cut into thin strips
Moo ping marinade
- 6 garlic cloves , peeled
- 1 lemongrass stalk , hard outer layer removed and roughly chopped
- 2 tbsp of sugar
- 3 tbsp of coconut milk
- 2 tbsp of fish sauce
- 1 tbsp of light soy sauce
- 1 tbsp of coriander stalks , finely chopped
- 2 tsp vegetable oil
Dipping sauce
- 1 tbsp of fish sauce
- 1 tsp sugar
- 1 tsp chilli flakes
- 1 tbsp of coriander leaves
- 1 banana shallot , finely diced
- lime juice , from 1–2 limes
Equipment
- Pestle and mortar
- Wooden skewers (12)
Method
1
In a pestle and mortar, pound the garlic and lemon with a small pinch of salt until you have a paste. Mix with all the other marinade ingredients and pour over the pork. Cover and refrigerate for a couple of hours, or ideally overnight
2
Soak the skewers in water for 20 minutes before using. When ready to cook, thread the pork onto the skewers and set up a barbecue up for direct grilling. When the coals are white all over and the flames have died down, cook the skewers, turning very frequently to ensure they cook and caramelise but don’t catch and burn. If the barbecue is too hot, move them to the sides
3
For the dipping sauce, mix everything together with a couple of tablespoons of water (add more if needed). It should be hot, sweet, sour and salty. Serve alongside the skewers
Discover more:
Go to Comments
Moo ping
