Thai Style Ground Pork Skewers Recipes
THAI-STYLE GRILLED PORK SKEWERS (MOO PING) RECIPE
Thinly sliced pork shoulder gets marinated, put on a stick, grilled, and brushed with coconut cream. These skewers will have you forget all about sad takeout satay.
Provided by Sasha Marx
Categories Appetizers and Hors d'Oeuvres
Time 5h20m
Yield 6
Number Of Ingredients 11
Steps:
- In a small bowl, combine garlic, cilantro stems, palm sugar, fish sauce, soy sauce, oyster sauce, white pepper, and MSG (if using), and stir until palm sugar is dissolved. Set aside.
- Freeze pork for 15 minutes and up to 30 minutes (partially freezing the pork makes it easier to slice). Using a sharp chef's knife or slicing knife, slice pork against the grain into 2-inch-long, 1-inch-wide, and 1/8-inch-thick strips. The easiest and most efficient way to do this is to start by portioning the pork butt into 2-inch-wide by 1-inch-thick pieces, and then slicing those pieces crosswise into 1/8-inch-thick strips.
- Combine pork and marinade in a large bowl, and toss until every piece of meat is evenly coated in marinade. Cover tightly with plastic wrap and refrigerate for at least 4 hours, and up to 36 hours.
- Thread one piece of pork onto a skewer, piercing it through twice to secure it, then pushing meat tightly together like an accordion. Continue threading pork onto skewer, making sure meat is tightly bunched together, leaving no parts of the skewer exposed except for a 2-inch handle at the bottom, and the pointy tip at the top. Repeat skewering process with remaining pork.
- Set up grill for skewers, making sure to adjust distance between bricks to the length of your skewers. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly in the channel between the bricks.
Nutrition Facts : Calories 555 kcal, Carbohydrate 25 g, Cholesterol 129 mg, Fiber 0 g, Protein 36 g, SaturatedFat 16 g, Sodium 579 mg, Sugar 23 g, Fat 34 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
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