Authentic Thai Street Food: Moo Ping Recipe

Ingredients

  • 600g pork neck, thinly sliced
  • 2 garlic cloves, minced
  • 1 stalk lemongrass, finely chopped
  • 1/2 cup palm sugar
  • 1/2 cup fish sauce
  • 1/2 cup soy sauce
  • 1/4 cup oyster sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons coriander roots, finely chopped
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon turmeric powder
  • 12 bamboo skewers, soaked in water for at least one hour

Steps and instructions

  1. In a bowl, combine minced garlic, chopped lemongrass, palm sugar, fish sauce, soy sauce, oyster sauce, vegetable oil, chopped coriander roots, ground black pepper, and turmeric powder. Mix these ingredients until the sugar is completely dissolved.
  2. Add the thinly sliced pork neck into the marinade. Make sure all pieces are fully covered with the mixture.
  3. Cover the bowl and let the pork marinate in the refrigerator for at least 3 hours, preferably overnight for the flavors to fully infuse.
  4. Preheat your grill to medium-high heat.
  5. While waiting for the grill to heat up, thread the marinated pork onto the soaked bamboo skewers.
  6. Grill the skewered pork for about 3-4 minutes on each side or until cooked to your liking. Be sure to turn them occasionally to prevent burning.
  7. Remove the Moo Ping from the grill and let them rest for a few minutes before serving.

Tools for making

  • Grill - A grill will be needed to cook the Moo Ping skewers.
  • Bamboo Skewers - Soak the bamboo skewers in water to prevent them from burning on the grill.
  • Bowl - A bowl will be used to mix the marinade for the pork.
  • Knife - A knife will be needed to thinly slice the pork neck and mince the garlic.
  • Cutting Board - A cutting board will be used to chop the lemongrass and coriander roots.
  • Measuring Cups - Measuring cups will be needed to accurately measure the palm sugar, fish sauce, soy sauce, and oyster sauce.
  • Grater - A grater will be used to grate the fresh turmeric root, if using, to make turmeric powder.

Recipe variations

  • Use chicken thigh instead of pork neck for a chicken version of Moo Ping.
  • Add a tablespoon of honey to the marinade for a touch of sweetness.
  • Try using different types of meat such as beef or shrimp for a unique twist.
  • Add sliced bell peppers, onions, or pineapple to the skewers for added flavor and variety.
  • For a vegetarian option, substitute the meat with tofu or tempeh and marinate them in a similar marinade.
  • Experiment with different herbs and spices like cumin, paprika, or chili flakes to customize the flavor profile.
  • Serve the Moo Ping with a side of Thai sticky rice or in lettuce wraps for a different presentation.
  • If you prefer a spicier version, add chopped Thai bird's eye chili to the marinade.

Recipe overview

Moo Ping is a popular Thai street food consisting of grilled pork skewers marinated in a flavorful mix of traditional Thai ingredients. The name 'Moo Ping' translates to 'pork on skewers' in Thai, and it's a dish that's loved for its combination of sweet, salty, and savory flavors. For this recipe, we're using pork neck, a cut that's prized for its tenderness and marbling. The meat is thinly sliced and marinated in a mixture of soy sauce, fish sauce, palm sugar, garlic, lemongrass, and other aromatics. After a few hours in the fridge, the pork slices are threaded onto bamboo skewers and grilled to perfection. The result is deliciously charred, juicy, and packed with flavor. It's a simple recipe that requires minimal hands-on time, but it does involve a bit of waiting - for the marinade to infuse the pork, and for the skewers to grill. But trust us, it's worth the wait!

Common questions

  1. Can I use a different cut of pork?
    Yes, you can use other cuts of pork such as pork shoulder or pork loin if you prefer. However, pork neck is commonly used for Moo Ping as it provides a tender and juicy texture.
  2. Can I substitute palm sugar with another sweetener?
    Yes, if you don't have palm sugar, you can substitute it with brown sugar or coconut sugar. Keep in mind that the flavor may slightly differ.
  3. Can I grill the Moo Ping on a stovetop instead of a grill?
    Yes, you can cook the skewers on a stovetop grill pan or a regular frying pan over medium-high heat. Make sure to oil the pan before cooking to prevent sticking.
  4. How long should I soak the bamboo skewers?
    Soak the bamboo skewers in water for at least one hour before using them. This helps to prevent them from burning on the grill.
  5. Can I make the marinade in advance?
    Yes, you can prepare the marinade in advance and store it in the refrigerator for up to 3 days. This allows the flavors to meld together even more.
  6. Can I double the recipe?
    Yes, you can easily double or adjust the recipe according to your needs. Just make sure to maintain the ratio of the ingredients for a balanced flavor.

Serving dishes and utensils

  • Grill - A grill is essential for cooking the Moo Ping to perfection.
  • Bamboo Skewers - These are used to thread the marinated pork for grilling.
  • Bowl - A bowl is needed for mixing the marinade ingredients.
  • Brush - A brush can be used to baste the Moo Ping with any remaining marinade while grilling.
  • Tongs - Tongs are helpful for flipping the skewers on the grill.
  • Platter or Plate - A platter or plate is needed for serving the cooked Moo Ping.
  • Napkins - Napkins are useful for keeping hands clean while enjoying the Moo Ping.

Origin stories

Moo Ping, one of Thailand's most beloved street foods, communicates the soul of Thai cuisine through its simple yet flavourful profile. The story goes that Moo Ping originated from humble beginnings, as a quick and convenient snack for busy Bangkok locals. Street vendors would marinate the pork in a unique blend of local spices and grill them over charcoal, filling the air with a mouthwatering aroma that called people from all walks of life. Over time, this unpretentious skewer of grilled pork has turned into a symbol of Thai culinary philosophy - the harmonious blend of sweet, salty, and spicy, encapsulating the essence of Thai cuisine. It's a testament that in food, as in life, simplicity often brings out the most profound flavors.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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