Moo Ping (Mu Ping)

Ingredients

• 26 oz boneless pork shoulder
• 5 cloves Thai garlic
• 4 coriander roots
• 4 teaspoons oyster sauce
• 3 teaspoons soy sauce
• 3 tablespoons dark soy sauce
• 3 tablespoons palm sugar
• 1 tablespoon vegetable oil
• 4 tablespoons unsweetened condensed milk ((evaporated milk) or coconut milk)
• 1 small kaffir lime leaf (, chopped)
• 4 tablespoons cold water
• 1 teaspoon white peppercorns
• 3 tablespoons cornstarch
• 1/2 cup nam chim chaeo sauce ((spicy sauce made from dried and grilled glutinous rice))
• 20 bamboo skewers
• Mortar and pestle
• Small sieve
• 1 piece pandan leaf ((or 1 silicone cooking brush))

Instructions

1. 1

   Soak the bamboo skewers in plenty of cold water so that the wood is well hydrated and does not suck moisture from the pork. Also so that the bamboo does not burn during grilling.

2. 2

   --- Marinade ---

3. 3

   In a mortar, pound the Thai garlic, kaffir lime leaf, coriander roots with 1 inch (2cm) of green stems, and white peppercorns to make a coarse purée. Add palm sugar and crush until dissolved.

4. 4

   Add the oyster sauce, the 2 soy sauces, oil, milk, and water.

5. 5

   Using the pestle, stir, crushing the ingredients to combine them well.

6. 6

   Set aside.

7. 7

   --- Moo ping ---

8. 8

   Cut the pork into small pieces about ¼ inch (3mm) thick and place in a salad bowl.

9. 9

   Pour the marinade over the pork and mix well.

10. 10

    Cover the bowl with cling film, place it in the refrigerator to let the pork marinate for 8 hours.

11. 11

    Take the marinated pork out of the refrigerator and, using a small sieve, sprinkle with the cornstarch, then mix well.

12. 12

    Thread 2-3 pieces of pork onto each skewer, place into a large deep dish, and pour over the marinade.

13. 13

    Cover the dish with cling film and place it in the refrigerator for 3 hours.

14. 14

    Grill over medium to medium-high heat for 2 to 3 minutes per side.

15. 15

    While grilling, brush the pork with the marinade or some coconut milk, using a piece of pandan leaf or a silicone cooking brush.

16. 16

    Serve with sticky rice and nam chim chaeo spicy sauce (made from dried and grilled sticky rice).