Mu Ping Grilled Pork Skewers Close Up
Prep Time: 35 minutes
2 pounds pork belly (cut into 1/2 inch x 1 inch, bite sized pieces)
1/2 cup coconut milk (for brushing on the grill))
6 cloves garlic
2 tablespoons cilantro
1/2 teaspoon ground white pepper
3 2/3 tablespoons light brown sugar
2 tablespoons oyster sauce
4 tablespoons fish sauce
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon red chili flakes
2 tablespoons cilantro leaves (finely chopped)
1 small shallot (diced)
1 lime (juiced)
Equipment: 7-8 bamboo skewers
1. Slice your meat against the grain into bite-sized pieces, roughly ½ inch thick by 1-2 inches long. Place in a sealed plastic bag.
2. In food processor place all ingredients for the marinade and blend until smooth. Pour into plastic bag with meat and marinade overnight in refrigerator. Marinade Ingredients: 6 cloves garlic, 2 Tbsp cilantro, 1/2 tsp ground white pepper, 2 Tbsp light brown sugar, 2 Tbsp oyster sauce, 2 Tbsp fish sauce, 1 Tbsp soy sauce, 1 Tbsp cornstarch.
3. For the Dipping Sauce (Nam Jim Jaew): Mix all ingredients together until the sugar has dissolved. Place in a covered container in the refrigerator until ready to use. Dipping Sauce Ingredients: 2 Tbsp fish sauce, 2 tsp light brown sugar, 1 tsp red chili flakes, 2 Tbsp chopped cilantro leaves, 1 diced shallot, 1 juiced lime, 1 Tbsp soy sauce.
4. To Grill Meat: Soak your bamboo skewers in water for at least 20 minutes before threading the meat on them.
5. Preheat your grill to a medium-high heat.
6. Remove the meat from the refrigerator and thread the pieces onto the soaked skewers. Press the pieces of meat together tightly to form a fairly compact and uniformly shaped piece of meat on the skewer.
7. Place the meat on the grill and brush with some coconut milk. Cook for 2-3 minutes, then flip the skewers and brush again with coconut milk.
8. Continue cooking over medium heat until internal temp of 145F is reached, let rest 3 minutes and serve.
Courtesy of the National Pork Board, Des Moines, Iowa.