BBQ Pork on Skewer: Mu Ping
Popular Thai style BBQ pork or "Mu Ping" that taste great with steamed glutinous rice
Last Modified On: Thursday, 24/November/2011 20:49:36pm
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600 g. pork collar
5-6 cloves garlic
1 Tbsp whole peppercorn
3 Tbsp thin soy sauce (or fish sauce)
2 Tbsp seasoning soy sauce
3 Tbsp palm sugar
1/3 cup coconut cream
1. Wash pork collar, pat dry and cut into 2 inches width, 3 mm. thick.
2. Peel garlic, wash dirt, cut into small pieces and well pound with whole peppercorn.
3. In a mixing bowl, mix cut pork with pounded garlic and pepper. Then, season with thin soy sauce (or fish sauce), seasoning soy sauce, palm sugar, and 3 Tbsp coconut cream. Mix all ingredients thoroughly, refrigerate, and allow marinating for 3 hours or overnight.
4. After marinated time, thread 3-4 pieces of pork onto a bamboo skewer. (Place 8 inches long bamboo skewers in enough water to cover for at least 30 minutes to prevent burning.) Meanwhile, turn on oven at 350° F.
5. Place the skewers on grill rack, brush remaining coconut cream all over each pork skewer and put in a oven.
6. Grill in the oven for 15 minutes, turn the skewers over, brush coconut cream again and continue grilling about 15 minutes. Turn the skewers over, brush with coconut cream and continue grilling about 5 minutes or until the pork is browned on all sides, remove from oven.
7. Place the skewers on a plate and serve with steamed glutinous rice.