Tender, flavourful and beautifully chargrilled pork skewers dipped into a tongue numbing out of this world dipping sauce. It is succulent meaty flavour in every bite. It makes me hungry just to write about this dish. It is one of those street food that you should try when you visit Thailand.
Perfect for BBQ season, that smokey grill in the middle of a heat wave, or in our case a bit of sunshine poking out. It is time to upgrade that bbq party food list of yours. If you are having a big party or intimate family gathering.These beautifully marinated thin slices of pork and meticulously placed in a bamboo skewers is a crowd pleasing dish. It is perfect, and it is time to ditch those sausages and burger patties. Let's make our summer BBQ more interesting together!
If you love spicy food, In this recipe the spicy thai barbecue dipping sauce is included, it is called Nam Jim Jaew. It is perfect pair for all thai grilled meat. It is also commonly served with sticky rice. I hope you enjoy this recipe as much as I do! Happy Cooking!
The ingredients are generally available in local supermarkets but if not can be purchase in an asian supermarket or online if prefer.
What you need to get
Coriander roots- available in an asian supermarket, it is either fresh or in frozen form. ask assistance if not sure. or you buy online. If not available use coriander stems which is available locally.
Palm sugar - you can either get this in a block form or in a tub. If not available use brown sugar.
Light soy sauce - available in an asian super market. It is labelled accordingly.
Dark soy sauce- it is used for intense and darker colour.
Fish sauce - available in most local super market in the uk , it'll be in the world food section. Other option is asian/ oriental super market.
Oyster sauce - local, asian supermarkets or online are an option to buy them.
Tamarind concentrate/ tamarind paste- available in asian/oriental supermarket. If you can find the tamarind pulp only ( see note below) on how to make the paste.
Sticky rice (roasted and ground)- normally you can find this in local supermarket, world food section, most likely labelled glutinous rice, or alternatively asian/ oriental supermarket. See note below how to prepare.
Liquid seasoning- available in an asian supermarkets. The most popular ones are from Maggi. (see photo below ) for reference what i used.
Moo Ping
Full Ingredients : Serves 4
600g pork shoulder or pork butt
bamboo skewers, soaked
coconut cream or coconut milk (for basting)
Marinade:
3 coriander roots
1/2 tsp white peppercorns
4 cloves garlic
1/4 cup carnation evaporated milk
1 tbsp palm sugar
1/2 tsp liquid seasoning
1 tbsp light soy sauce
1/2 tsp dark soy sauce
2 tbsp oyster sauce
1 tbsp oil
Dipping sauce: Nam Jim Jaew
1 lime juice
1tbsp tamarind concentrate /paste
3 tbsp fish sauce
1/2 tbsp to 1 tbsp chilli flakes ( try half first adjust according to heat tolerance)
1 tbsp palm sugar
1 tbsp ground toasted sticky rice (see note below)
1 tbsp chopped coriander leaves
4-6 asian shallots , thinly slice
Method:
Wash and pat dry pork. Using a sharp knife, slice pork against the grain into 1 inch wide, 2 inches long, basically not too thick and not too long , so it will cook evenly and easy to thread on a skewers.
In a pestle and mortar, pound coriander roots, garlic and white peppercorns into a fine paste. This is called the trio paste ,It is mostly the base for marinade in Thai cuisine.
In a large bowl, mix marinade ingredients including the trio paste ( coriander roots, garlic and white peppercorn), add sliced pork and mix well then cover. Place it in the fridge and let it marinate for at least 4-6 hours or overnight.
Soak bamboo skewers with water for at least 30 mins or overnight.
Remove the marinated meat from the fridge, gently thread the meat onto the skewers. Do not pack it too much . If there is fat included in your meat always make sure it is placed at the bottom of the skewers. (see photo above) for reference .
In a small bowl, mix all dipping sauce ingredients. and set aside.
Grill and baste it with coconut milk both sides occasionally. Cook pork skewers for 5-6 minutes. When ready, let it rest for 3-5 mins.
Serve with nam jim jaew sauce and sticky rice or just some greens. Enjoy!
Note: To make ground toasted sticky rice, in a pan place sticky rice roast over medium heat ,stir constantly until rice turn darker brown and start smelling a popcorn type smell, then it is ready and remove from heat. and let it cool. Pour it into a pestle and mortar and grind not pound. If you make more than you need for this dish. Keep it in a clean dry jar with lid.
To prepare the tamarind pulp, break the block or cut a portion , add hot but not boiling water, leave it for at least 30 minutes. Break them apart, and press using a spoon. and mix it well with the liquid, strain and pressed it against the back of your spoon,. or if using cheese cloth squeeze it as much as you can to get the most of the mixture.