Tuesday, 26 July 2011

Moo Ping

After I munched on moo ping (grilled pork skewers) at Kaosarn, a Thai restaurant in Brixton, I knew I had to make them. Charcoal-scented pork, juicy with fat and the perfect balance of sweet and spicy? Yes please. A friend was having a barbecue so it seemed the perfect opportunity to try my hand at making them. If I'm not careful I'll get myself a reputation for being a 'things on sticks' kind of girl. Though I suppose that wouldn't be too bad.

I think the traditional cut of meat for this is pork neck, but I couldn't find any so I went for shoulder steaks. With ample amounts of fat, this makes sure the pork doesn't dry out on the ferocious heat of the barbecue. Sliced thinly and cooked quickly makes sure that they don't go tough. Don't be alarmed by the amount of sugar; you need it for essential caramelisation. Dipping sauce is mandatory.

Moo Ping

600gr pork shoulder steaks
5 cloves of garlic
2 tbsp sugar
1 tsp salt
1 tbsp fish sauce
2 tbsp coconut milk

Slice the shoulder into think strips, about 1cm wide. Mince the garlic and mix with the other ingredients, then marinade overnight, or at least for a couple of hours. Thread onto bamboo skewers soaked in water for half an hour. Barbecue, turning often as the sugar in the marinade tends to catch. They don't take long - 5 - 10 minutes.

Dipping Sauce:

1 tbsp chilli flakes
1 green chilli
2 tbsp fish sauce
1 tbsp water
1 tsp sugar
Juice of 1 lime
3 tbsp oil

Place the chilli flakes in a heatproof bowl with the green chilli, sliced. Heat the oil till almost smoking, then carefully pour over the chilli mix. Wait to cool for a few minutes, then add the fish sauce, water, sugar and lime. Mix thoroughly. Serve with the skewers.


thelittleloaf said...

I love the name of this dish! Sounds like some kind of flying cow... Flavours sound great too - definitely one for the BBQ list :-)

Kate@katescakesandbakes said...

I have to agree- Moo Ping is the best name for these delectable little pieces of BBQ heaven on sticks!

Charmaine said...

Ah, the Thai sure know what to do with pork. Try Loon Fung for pork neck - they usually have it at the butcher counter!

tori said...

There could be worse things than being the queen of things on sticks, surely. Seriously loving the look of that dipping sauce.

Lizzie said...

Charmaine - I visited there twice, but alas the counters were closed every time!

Terd said...

Visited Kaosarn recently. Overrated crap. Might have been good once upon a time but once Jay Rayner's done it and the place is packed with Shoreditch tits
you know it's a waste of time.

The Panang curry I had there was terrible. One of the worst Thais I've had in ages.

Anyway, your Moo Pings look way better. Bravo!