Friday, May 29, 2009
Thai Barbecue Pork ,Moo Ping, Yummy Street Food
If you are a meat lover and happen to have a chance walking on streets of Thailand, look for smoke filled stalls. A chance is you might find a stall that sells this flavorful barbecue pork .
It is a must for the meat lovers. The taste and fragrant of charcoal, coconut milk, pepper, garlic and a kick of cilantro make this Thai style barbecue pork different from others. They usually sell with a bag of steamed sticky rice to eat together. When I was living with a hectic life in Bangkok, this is my fast food on the go.
What a different from the pictures you see here is that in Thailand they skewer them with short wooden skewers, and slowly grill on charcoal. Here in my tiny apartment, in New York City I don't have a luxury to do a charcoal grill, so I make do of it - put them into a broiler and let them fill my room with yummy fragrant.
- 6 cloves of garlic
- 20 seed of black peppers
- 6 cilantro root or a bunch of cilantro stems
- 1 tsp. coarse sea salt
- 1 cup of fresh cilantro leaves
- 1 cup of coconut milk
- 2 tbsp. oyster sauce
- 1 tbsp. soy sauce
- 1 tbsp. fish sauce
- 3 tbsp. palm sugar
- 2 lb. of pork butt, slice into thin strips.
Make a marinade paste
Put garlic, black pepper, cilantro roots and salt together in mortar (leave the fresh cilantro leaves for the marinate bowl later), crush them with pestle until they become a paste.
Get your hands dirty.
1. Put all ingredients including the marinade paste together in one bowl, use your hands, you can wear gloves if you want, to mix the ingredients thoroughly, make sure there is no lumps of palm sugar left.
2. Cover the bowl with plastic wrap, let it sit for at least 3-12 hours, and it would be the best if you leave it over night in the fridge.
3. If you want to use wooden skewers, just do it. If you prefer metal skewers like I do, they do a good job as well. Skewer pork, push them tightly together on a skewer, to keep the marinade locked in at the inside. Grill until fragrant and well cooked.
4. Serve with spicy tamarind dipping sauce and soft steamy sticky rice....Holy Moly!