Don’t be tempted to substitute the fattier pork loin for another cut, as the juicy tenderness of the loin is the best part of moo ping.
The pork is marinated in aromatic spices and barbecued over charcoal before being served hot, usually with sticky rice.
- 40 g (1½ oz) garlic cloves, peeled
- 20 g (¾ oz) coriander (cilantro) roots, scraped clean
- 5 g (¼ oz) whole white peppercorns
- 1.2 kg (2 lb 10 oz) pork loin, cut into 5-mm (¼-in) slices
- 250 ml (8½ fl oz/1 cup) evaporated milk
- 125 ml (4 fl oz/½ cup) coconut milk
- 80 ml (2½ fl oz/⅓ cup) soy sauce
- ½ tsp dark soy sauce
- 80 ml (2½ fl oz/⅓ cup) Maggi seasoning
- 70 ml (2¼ fl oz) grapeseed oil
- cooked sticky rice, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time: 3 hours-overnight
- Using a mortar and pestle, pound the garlic, coriander roots and white peppercorns into a paste. Transfer the paste to a large, non-reactive bowl and add all of the remaining ingredients except the sticky rice, mixing well to combine. Cover and place in the refrigerator to marinate for at least a few hours, preferably overnight.
- If using bamboo skewers, soak them in water for 2 hours before cooking to prevent them from burning.
- Thread 4–6 slices of marinated pork onto each skewer. Reserve the marinade for grilling.
- Using a charcoal barbecue (grill), cook the pork skewers over low heat, frequently brushing both sides with the marinade, for 10–15 minutes, until the pork is cooked. Alternatively, if you don’t have a charcoal barbecue, you can cook the skewers on a gas barbecue or in a chargrill pan or non-stick frying pan on your stovetop.
- Serve hot with cooked sticky rice.
Recipe and images from Bangkok Local by Sareen Rojanametin and Jean Thamthanakorn, Smith Street Books, RRP $39.99