Grilled Pork Skewers
Serves 4 - 6
A little treat for all who love grilled meat. Moo Bping can be found all through out Thailand and is always served with sticky rice and a fiercely spicy dipping sauce of dry roasted chilli called Nahm Prik Jaew. Sweet, sour and a kick in the mouth hot.
1.5 kg pork neck
300gm pork back fat
4 tablespoon dark soy sauce
2 tablespoon oyster sauce
4 tablespoon fish sauce
6 tablespoon vegetable oil
6 coriander root
4 teaspoon garlic, sliced
4 tablespoon palm sugar
1/2 teaspoon white pepper
300gm pork back fat 2 tablespoon rice powder
Marinade 2 tablespoon chilli flakes
4 tablespoon dark soy sauce 3 fresh red chillies
2 tablespoon oyster sauce 1 Garlic clove
4 tablespoon fish sauce 4 coriander root
6 tablespoon vegetable oil 2 teaspoon palm sugar
6 coriander root 2 tablespoon fish sauce
4 teaspoon garlic, sliced 2 tablespoon lime juice
4 tablespoon palm sugar 2 shallots, sliced
Heat a frying pan to high heat, place chilli flakes, tossing quickly; remove and cool.
In a mortar and pestle pound the garlic, coriander root, fresh chillies to a paste. Add palm sugar, lime juice and fish sauce.
Add the sliced shallots and gentle bruise, add rice powder.
**Soak bamboo skewers overnight**
In a bowl combine the soy, oyster sauce, fish sauce, palm sugar and the oil to make a marinade. Slice the garlic and coriander root, add to the bowl.
Slice the pork neck thinly, around 1cm give or take. Cut the pork fat into 1.5cm cubes. Add to the marinade and allow to soak up overnight.
Next day, take soaked skewers and thread pork onto them, place 1 pork fat cube at the top (no point) end. This helps the pork stay sexy and not dry out.
Grill pork for 20 - 30 minutes allowing the pork to caramelise as this gives the pork that character.
Serve with sticky rice and don't forget the kick in your mouth dipping sauce.
Mega Chef Fish Sauce 700ml
Oyster Sauce Mega Chef
Roasted Glutinous Rice
Sweet Soy Mega Chef
Squid Fish Sauce
Chilli Flakes 1kg
Sweet Soy ABC
Soft Palm Sugar
Rice Sticky Golden Choice 2kg
All rights reserved ©2015 Thai Food Sensation by New Holland Publishers Pty Ltd ©2015 in Text Shayne Austin ©2015 in images New Holland Publishers. Photographer Greg Elms