Moo ping for me is the ultimate street food on offer in Thailand. It is a simple yet delicious kebab. It is often seen being Barbecued over charcoal on city streets or in the markets. The meat is extremely tender as it is marinated in coconut milk. The blend of herbs also elevated this kebab past so many other street food dishes for me.
I love this dish so much that I have spent a fair bit of time trying to perfect it at home.
so here is my recipe for Moo ping which roughly translates as grilled pork.
you will need
- 500g Pork cut into strips. I used loin but lots of cuts will work
- 1 can of coconut milk
- 5 cloves are garlic
- a bunch of coriander including stalks (traditionally about a thumb of coriander root)
- 1tsp of coconut sugar
- 1tbsp Dark soy sauce
- 1tbsp fish sauce
- 1tbsp oyster sauce
- A pinch of black pepper corns
- A pinch of white pepper
Using a mortar and pastel bash your garlic into a puree.
Now add your coriander and bash this into the mix. In Thai cooking its is normally more of a smashing motion than a grinding one. This helps to release the oils in the food and enrich the flavor. If you don’t have a pastel and mortar don’t worry you can do this in a food processor.
Now measure out your oyster, soy and fish sauces.
Now pour in the sauces one at a time while you continue to work the mix in the mortar and pestle.
Now add you pepper to the mix and continue to work it until you have a thick herb paste.
Once you are happy that you have mixed all the herbs together it is time to add the coconut milk.
Stir the coconut through the mix using a spoon or the pestle. If you have been using a food processor use the pulse mode or a slow speed as you do not want to split the mixture.
you should be left with a thick fragrant mix that looks a bit like this.
It’s now time to pour your marinate over the pork. making sure to give a good coating all over. You now need to put your marinated pork away in the fridge for at least 2 hours but overnight it better. But this goes for most marinated dishes.
Now it comes time to skewer the pork and turn it into a kebab. I tend to prefer using a metal skewer as they are reusable so cheaper in the long run but more importantly cant burn. If you do use bamboo or other wood skewers make sure to soak them for at least 10 minutes before use.
I would suggest using disposable gloves for this next bit as you will be handling the raw pork directly and the marinate could also stain your fingers a little bit. take a strip of pork and skewer it horizontally on the the skewer. then add more lengths in the same fashion. The reason for using the strips like this. is it gives a greater surface area for the marinate. It also helps to use thing strips or pork, This will help them cook through all the way before they have a chance to burn. Keep any left over marinate for basting.
Once you have finished making the kebabs they are ready for the grill. You can use them on a BBQ but try to cook them on a cooler park. Turn them regularly and baste with marinate every time you turn them. This will ensure an even cooking without burning.
They should only take between 5 and 10 minutes to cook but can be kept on a low heat for longer to slowly cook.
You can have these kebabs by themselves hot or cold. But they are often served with sticky rice and a range of sauces. It works really well with my Thai cumber relish.
This dish is great as a main or a starter even just as a snack. Don’t worry if the weather is not with you as you can always make them under the grill or on a George Foreman like I did.
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