Thai Grilled Pork Skewers (Moo Ping) | Christopher Kimball’s Milk Street

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Coconut milk keeps these savory skewers moist and tender on the grill

Thai Grilled Pork Skewers (Moo Ping)

Appears in May-June 2019

1 hour plus chilling and marinating

Thai Grilled Pork Skewers (Moo Ping)

In Thailand, moo ping is sold by street vendors who cook the skewers over hardwood charcoal on grills set out on crowded sidewalks. Pork shoulder is the best cut to use as it has a decent amount of fat, which is essential for flavor and juiciness. Partially freezing the meat firms it so it's easier to slice. Aim for ⅛-inch-thick slices to minimize the chewiness. And if the pork doesn't wind up in neat strips, don't worry—they can be folded or pieced together as they're threaded to make neat-looking skewers. Though moo ping is tasty on its own, a dipping sauce is customary and adds a whole other flavor dimension. We liked ours with a chili-lime sauce called jaew.

4 to 6

Servings

Tip

Don't thread the meat loosely on the skewers. The pieces should be scrunched together somewhat tightly. This helps guard against overcooking. If you're using a charcoal grill, don't push the meat all the way to the bottom of the skewers; the protruding handle end of the skewers may prevent you from being able to position the meat directly over the coals.

1 hour

plus chilling and marinating

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