All, Meat, Recipes
Thai Pork Skewers with Spicy Dipping Sauce
If you’ve ever been lucky enough to travel to Thailand, you may have tried “Moo Ping,” a popular dish for street vendors to serve.
We’ve created a slightly simpler dish inspired by those foreign flavors that will transport you to Bangkok, whether you’ve been or not. It’s worth noting this sauce is extra spicy, so use sparingly if you’re sensitive–or sub in sweet chili sauce if you’re nervous about handling the heat.
How to Make It
Ingredients
Pork Skewers
- 2 lbs (908 g) pork loin
- 6 garlic cloves, finely chopped
- 2 tbsp finely chopped cilantro stems
- 1 tsp whole white peppercorns
- ½ cup coconut milk
- ¼ cup dark brown sugar
- 2 tbsp neutral oil
- 2 tbsp low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp fish sauce
Dipping Sauce
- ¼ cup dark brown sugar
- 2 tbsp white vinegar
- 2 tbsp fish sauce
- 1 to 2 red bird’s eye chili, finely chopped
- 3 garlic cloves, minced
- 1 tbsp finely chopped cilantro, plus more leaves for garnish
Instructions
- Cut loin in half crosswise. Transfer to freezer while you prep the marinade (this will make it easier to slice).
- For the marinade, pound garlic, cilantro stems, and peppercorns into a fine paste using a mortar and pestle. Transfer to a large bowl then stir in coconut milk, sugar, oil, soy, oyster, and fish sauces.
- Slice meat as thin as possible (ideally around 1⁄8-inch) then cut each slice into 1 ½-inch wide strips. Add strips to bowl with marinade. Stir to coat.
- Cover and refrigerate for at least 8 hours or up to 24 hours.
- When ready to cook, preheat barbecue on medium-high. Clean and oil grates.
- Weave meat onto metal skewers in an accordion-like pattern. Leave 1-inch of space at the bottom and top of each skewer.
- Grill skewers with the lid down, flipping halfway through, until browned and cooked through, about 10 to 12 minutes.
- Meanwhile, make the dipping sauce by combining sugar, vinegar, fish sauce, chili, garlic, and cilantro in a small bowl.
- Serve skewers with dipping sauce at the side. Garnish with cilantro leaves, if desired.
How to enjoy it
If using wooden skewers, make sure you soak them in cold water for 20 minutes to avoid burning.
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