Do you ever feel stuck because you cannot go somewhere sunny and exotic?
Well, might be it's just me, I love the heat and South East Asia, but now living in Ireland makes it quiet impossible for a spontaneous weekend away in Bangkok or Taipei, the vibrant night market, amazing street food and uncountable shops and markets......... I have to say there is nothing like that in Europe!
Lucky enough, when I miss a place very much and couldn't go there, making some exotic food can sooth my wanderlust syndrome, when thinking of Bangkok or ChiangMai, I might just have to make some Noodle Soup, Pad Ka Pao or this little beauty, Moo Ping.
This Grilled Pork skewers are usually served with Sticky Rice ( Glutinous Rice) and some spicy dipping sauce, you can also se
rve with Satay Sauce make it more rich and nutty.
In Thailand, you can get this in many street stalls, or sometimes from the mobile stall that is from the back of a motor bike, usually you will see a crowd of local people waiting or eating by the side with a bottle of Chang or Singha, even though I prefer to have a fruit shake of Cha Ma Nao ( Thai Lemon Tea).
It is quite easy to make, but you need to prepare a day ahead to make sure the meat get more tender and juicy. you can cook on BBQ or a grill pan, and don't forget to make more than you planned, because everyone love them and they disappear very quick!
600g of pork shoulder, cut into thin strips
6 garlic cloves, peeled
1 lemongrass stalk, hard outer layer removed and roughly chopped
2 tbsp of sugar
3 tbsp of coconut milk
2 tbsp of fish sauce
1 tbsp of light soy sauce
1 tbsp of coriander stalks, finely chopped
2 tsp vegetable oil
1 tbsp of fish sauce
1 tsp sugar
1 tsp chilli flakes
1 tbsp of coriander leaves
1 banana shallot, finely diced
lime juice, from 1–2 limes
1) In a pestle and mortar, (or use a small food processor) pound the garlic and lemongrass with a small pinch of salt until you have a paste. Mix with all the other marinade ingredients and pour over the pork. Cover and refrigerate for a couple of hours, or ideally overnight
2) Soak the skewers in water for 20 minutes before using. When ready to cook, thread the pork onto the skewers and set up a barbecue up for direct grilling. Cook the skewers, turning very frequently to ensure they cook and caramelise but don’t catch and burn.
3) For the dipping sauce, mix everything together with a couple of tablespoons of water (add more if needed). It should be hot, sweet, sour and salty. Serve alongside the skewers
4) Serve them on Banana Leaf to make it more authentic and interesting!