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1 hour plus chilling and marinating
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.
pounds boneless pork shoulder, trimmed of surface fat
medium garlic cloves, minced
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