Sawaddee ka welcome to hot Thai kitchen today we are making the ultimate Thai Street food
okay this stuff it's cheap it's everywhere on the street it's a very popular grab and
go kind of breakfast but most importantly it's the best thing I've ever had on a stick so we
are making moo ping moo is Pork and ping means to grill so it's simply just grilled pork skewers
but it's the marinade that's totally going to blow you away so here is what you will need
so for the marinade you can blend everything in a blender if you want but I'm going to do
it old-school so we're going to start with garlic and cilantro roots all the peppercorns pound that
into a very very fine paste it's not as fine as I'd like it to be just yet but I'm going to add
my sugar palm sugar and pound it until the sugar is dissolved and it's completely completely fine
so now it's quite fine all the sugar and everything is quite fine okay it's going
to be wet just because the sugar has dissolved and then we're going to use this as our mixing
bowl and just add all the other ingredients in our oyster sauce black soy sauce black soy sauce
I've used in several different things but it's not a very salty sauce it's you it's a little
bit sweet a little bit salty but mostly it's to give a really nice dark color for our pork so I
saw a little bit of oil to help lubricate and distribute all that dissolve all that flavor
molecules coconut milk it's gonna add nice flavor and richness and also some water so this is going
to be kind of like in a way it's like a half marinate a half brine so the pork acid marinades
it'll absorb all that liquid and become plump and juicy and when you go to grill it it won't
dry out so just give it a good stir and then we're just going to set it aside until we're
ready to use it so the kind of pork that I prefer for this is pork collar but which is kind of like
the back of their neck because it's got really nice flavor and it's got lots of fat which is
what we need when we go to to skewer and Grill it because it's a very dry heat treatment that
these things are going to get so if you use really lean pork like pork loin or tenderloin it's gonna
it's not going to be juicy it's going to be dry so you when you look you want to find first the
direction of the Grainne you make sure you make the slices against the direction of the grain
so all our pork is cut and now we are just going to pour our marinade all over its yeah gosh this
is like a worker okay and then you want to give it a really a really really good stir so once
it's all mixed in you want to let it marinate in the fridge overnight or at least eight hours so
if you do it in the morning you can skewer them at nighttime if you want if you're in a rush and
you didn't planned ahead of time minimum minimum of three hours okay you really want to give time
for the marinade and the liquid in the marinade particularly to fully penetrate the pork plump
it up juice it up and the flavor can go all the way through the piece of the pork and not just
the outside okay so a little planning ahead will do you good okay so the pork has been marinating
and now it's time to skewer them so the skewers very important that you soak them overnight in
water so when you go to grill them they don't burn on you and break so so I usually just soak them at
the same time as when I start doing the port okay so before the apps before we skewer we're going to
add a little bit of cornstarch you can also use tapioca starch and the reason why we're doing
that is because the cornstarch will act like a very thin almost invisible batter okay so we go
to cook it the cornstarch will create a seal that helps prevent the pork from being dry and create a
really nice mouthfeel I've done this before in one of the videos using the same technique my dad not
videos if some of you remember where use tapioca starch in the pork marinade before we drop the
pork into the soft the same thing the starch seals the pork and keep it moist and tender trust me it
makes quite a difference so now that we've got to make stuff whoo whoo it's cold we're gonna skewer
so once you've got one skewer you want to lay it flat on a tray and lay it so that the pieces
are sort of like laying on top of each other like this and then when we go to to grill it
would be is there one nice long piece if you do that so same thing with our next skewer and
then you want to keep going and pack them so they're really tight next to each other
and that will help sort of shape the skewer so they're nice and uniform in shape and at
this point you can grill them right away but I find that the skewers end up looking a little
nicer if you let them sit on the tray pack like this for several more hours because sort of you
know you put it in the fridge it cools down the cornstarch has time to absorb all that liquid
and hold the pieces so when you go to grill the pieces are not flopping and flipping everywhere
so my timeline for this this might be useful for you is I start marinating in the morning okay of
the day before I want to use it at night before I go to bed I have had all day to marinate I skewer
them and then I let them sit in the fridge on the skewer so they have time to set and then the next
day all I have to do is grill them so that time line really works for me it might work for you
as well so I'm just going to keep going so it's grilling time it's a cold dish today but that's
okay we're going to make it work medium high to medium heat these are very thin but depends on
your barbecue if it's a weak barbecue crank it out if it's a strong barbecue you don't
want to go too high cuz there's sugar in the marinade so it can burn easily so off we go
so we're about to eat this but always always always surf moving with some sticky rice I've
got two different videos with three different ways that show you how to make your own sticky
rice you can go check that out and choose your preferred method and let's eat mmm
salty a little sweet so tender and so juicy oh yeah you have to try this and when you do let
me know how it goes either through facebook twitter or instagram if you enjoy the show
please click to subscribe and I will see you next time oh yes recipe you know where the
recipe is hot I am calm and I will see you next time for your next delicious Thai meal