{"id":2251,"date":"2014-03-01T23:56:48","date_gmt":"2014-03-02T07:56:48","guid":{"rendered":"http:\/\/www.highheelgourmet.com\/?p=2251"},"modified":"2014-03-01T23:56:48","modified_gmt":"2014-03-02T07:56:48","slug":"grilled-pork-on-skewer-moo-ping","status":"publish","type":"post","link":"https:\/\/www.highheelgourmet.com\/?p=2251","title":{"rendered":"Thai Grilled Pork on a Skewer with Sticky Rice, Khao Niaow Moo Ping"},"content":{"rendered":"

\"Thai<\/a><\/p>\n

Have you ever walked the streets of Bangkok and almost fallen into an open manhole \u00a0because the heavy smoke from the street vendors almost blinded you (These are a real foreigner trap. Who wants a dry victim? We love sauce!), but you didn\u2019t really care because the smoke smelled so good?<\/p>\n

If the smoke came from the vendor who was selling some meat on a skewer with sticky rice, that\u2019s the item I\u2019m blogging about this week: Moo Ping, or grilled pork on a skewer. (Moo=Pork, Ping=Grill)<\/p>\n

Moo Ping vendors usually sell throughout the day, but you will find them the most in the morning and late afternoon. I would eat it for breakfast or an afternoon snack. Not so much because they are my favorite food, but because I can\u2019t resist their smell while the vendor cooks them!<\/p>\n

Moo Ping would make a good finger-food for your Oscar party.<\/p>\n

Ingredients:<\/strong> (All of these are approximate portions; you need to taste and adjust to your preference, as I did)<\/p>\n

Cilantro root, chopped \u00a01 teaspoon (use 1 tablespoon chopped cilantro stem if you can\u2019t find the root; don\u2019t use the leaf)<\/p>\n

Garlic, chopped \u00a01 tablespoon<\/p>\n

White pepper, whole \u00a02 teaspoons, or ground, 1 teaspoon (black pepper is okay too)<\/p>\n

Pork butt or shoulder, sliced, about 3\/16\u201d – 1\/4\u201d thick, 1 lb.<\/p>\n

\"Thai<\/a><\/p>\n

Oyster sauce \u00a01 tablespoon<\/p>\n

Dark sweet soy sauce \u00a01 tablespoon (Or mix 1\/2 tablespoon light soy sauce with 1\/2 tablespoon of molasses)<\/p>\n

Maggi seasoning sauce \u00a01 tablespoon<\/p>\n

Honey \u00a01 tablespoon (or brown sugar)<\/p>\n

(Optional) Condensed Milk \u00a02 tablespoons<\/p>\n

Coconut milk \u00a01\/4 cup<\/p>\n

Bamboo skewers<\/p>\n

(Optional) Charcoal to grill<\/p>\n

(Optional) Cooked sticky rice<\/a> 1\/2 – 1 cup full<\/p>\n

\"Thai<\/a><\/p>\n

Method:<\/strong><\/p>\n

1) You need to make a Thai trio first by pounding the cilantro root, pepper<\/p>\n

\"Thai<\/a><\/p>\n

and garlic\u00a0together (in that order) in a mortar,<\/p>\n

\"Thai<\/a><\/p>\n

or mince all of them using a garlic press. In total you should have about one full or overflowing tablespoon.<\/p>\n

Don\u2019t be confused. I use this trio in Thai cooking all the time, so I made a lot of it, but I didn\u2019t use all of it just for this grilled pork.<\/p>\n

2) Mix the condiments, honey, condensed milk and the Thai trio together, blending them well. This is the marinade sauce.<\/p>\n

Please note that the coconut milk is not a part of the marinade.<\/p>\n

3) String pieces of pork onto the bamboo skewers. Don\u2019t put too many pieces on. Approximately half of the short skewer, 7\u201d, is about right.<\/p>\n

\"Thai<\/a><\/p>\n

4) Dip each skewer in the marinade and put them in a container or a bag. You need to marinate them for at least 2-3 hours. I marinate them overnight.<\/p>\n

\"Thai<\/a><\/p>\n

5) Now it\u2019s time to cook them. I hope you know how to start a charcoal grill. I actually don\u2019t \ud83d\ude41 \u00a0I could read the charcoal bag, or just get married. A one-night stand probably could have worked, too, but I wanted to be secure that I could grill anytime I wanted, so I married a grillmaster!<\/p>\n

My husband has a nice monster grill that uses propane, but the skewers are so small that I don\u2019t see the point of using the intimidating grill for the task, plus real charcoal gives a much better flavor. So, introducing the picnic grill! (This thing cost under $30)<\/p>\n

\"Thai<\/a><\/p>\n

You have to either brush the pork with the coconut milk or dip the whole piece in it before you put the skewers on the grill.<\/p>\n

\"Thai<\/a><\/p>\n

Try your best to control the fire so it\u2019s not so high; medium high is the best. Check to see if they’re cooked on one side, then turn. Don\u2019t just take photographs and let them burn like you know who, with the obvious proof right here!<\/p>\n

\"Thai<\/a><\/p>\n

6) Serve with sticky rice.<\/p>\n

\"Thai<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Have you ever walked the streets of Bangkok and almost fallen into an open manhole \u00a0because the heavy smoke from the street vendors almost blinded you (These are a real foreigner trap. Who wants a dry victim? We love sauce!), but you didn\u2019t really care because the smoke smelled so good? If the smoke came […]<\/p>\n","protected":false},"author":1,"featured_media":4242,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_crdt_document":"","footnotes":""},"categories":[2,5,55,9,11,51,16,32,67,17,19,54,34,25],"tags":[3,61,10,12,14,15,20,21,62,277,26],"class_list":["post-2251","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all-day","category-breakfast","category-clicking-in-the-kitchen","category-comfort-food","category-dinner","category-finger-food","category-gluten-free","category-grill","category-healthy-food","category-lunch","category-pork","category-small-bites","category-snack","category-thai","tag-asian","tag-coconut-milk","tag-cooking","tag-easy-recipes","tag-food","tag-gluten-free","tag-recipe","tag-rice","tag-sticky-rice","tag-street-food","tag-thai-food"],"_links":{"self":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/2251","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2251"}],"version-history":[{"count":0,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/posts\/2251\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=\/wp\/v2\/media\/4242"}],"wp:attachment":[{"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2251"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2251"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.highheelgourmet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2251"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}