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Lion Pride
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Grilled Pork Skewers with Sticky Rice | Moo Ping | ข้าวเหนียวหมูปิ้ง

23/4/2020

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I think we are spoilt in having such easy access to Thai food in Thailand, but living abroad does not stop me from having delicious street food. Here is one of my favorite street food dishes that I want to share with you this time - Charinya Ruecha of @charinyas_kitchen
Among the good things about living in Thailand is finding food on almost any street corner at any time of the day or night. The food is not only delicious, it is also plentiful and cheap. 
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​I think we are spoilt in having such easy access to Thai food in Thailand, but living abroad does not stop me from having delicious street food. Here is one of my favourite street food dishes that I want to share with you this time.
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​The dish is grilled pork skewers with sticky rice (ข้าวเหนียวหมูปิ้ง), and it is one of my all time favorites. 
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​I make this dish quite often at home, but I have to be hornest - I still can't get it to taste as good as the grilled pork sold in Thailand!
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​I think the key ingredient is the pork that is used to make this recipe. To get the full flavour it must be mixed with some fat so it is not too dry after being grilled, and making the best flavour requires marinating overnight instead of just a few hours. Grilling the pork using charcoal (rather than a clean gas or electric heat) also increases the smokey flavour and (to me) also enhances the taste.

​This is how I cook the dish in my kitchen.
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Ingredients
  • 500g pork neck, scotch fillet
  • 50g pork fat (optional)
  • 4 cloves garlic
  • 4 coriandar roots
  • 1 teaspoon pepper
  • 1/2 tbsp soy sauce
  • 1/2 tsp seasoning sauce
  • 1/2 tsp salt
  • 1/2 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp palm sugar
  • 1/2 tsp seasoning powder
  • 2 tbsp oil
  • 1/2 tbsp tapioca flour
  • Bamboo skewers, soaked in water for 3-4 hours before use.

Dipping sauce
  • 40g tamarind
  • 1/2 cup water
  • 4 tbsp fish sauce
  • 40g sugar
  • 1 tbsp ground toasted rice
  • 1/2 tbsp chilli powder
  • 3 tbsp chopped coriander and spring onion
Method
1. Slice to pork to about 2cm thick.
2. Pound the coriander root, garlic and white peppercorn using a mortar and pestle.
3. Put pork and the marinade paste from step 2 into a large bowl, and add all the sauce then mix well. Cover and marinate in the refrigerator overnight.
4. Thread the pork onto the skewers. The pork skewers are ready to grill or BBQ over medium heat until slightly charred on the outside and cooked through on the inside.
Serve the pork with dipping sauce and sticky rice.
For the dipping sauce.
Boil tamarind, water, sugar and fish sauce until syrupy. Leave the mix to cool then add chilli powder,  ground roasted rice, chopped spring onion, chopped coriander and, ideally if you can find it, chopped sawtooth coriander.
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Check out Charinya's awesome work here
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IG:​ @charinyas_kitchen
Web: https://charinyaskitchen.com/
FB: @charinyaskitchen
Also, don't miss out on Charinya's other posts!
Sen Mee Rad Na | ราดหน้า
Sen Mee Pad See Ew | ผัดซีอิ๊ว
Yum Sen Mee Plara​
Thai Red Curry Sausage Roll
Thai Chili Relish | Nam Phrik Ta Deang
Khao Keang dishes part 2: Stir fried pumpkins with eggs | Pad fak thong sai kai
Khao Keang Dishes Part 1: Pad Prik Khing
Braised Chicken with Pickled Green Mustard Recipe
Braised Beef and Tendon Recipe
Thai-Style Congee Recipe | Jok
Wat Dhammadharo
Turmeric Chicken Skewer Recipe | Gai Yang Khamin
Minced Prawns and Pork in Coconut Milk | Lone Goong
Tom Yum Goong Recipe | Thai Hot and Sour Soup | ต้มยำกุ้ง
Crying Tiger Recipe: Sua Rong Hai
Pad Thai Recipe
Crispy Rice Salad with Fermented Pork Recipe: Nam Khao
Fermented Fish: Pla Rah Sub
​Grilled Banana with Coconut Cream Caramel Recipe
​​​Thai Style Chicken Biryani Recipe (Khao Mok Kai)
My Essential Ingredients
Red Sticky Rice Recipe: Kow Nhiew Dang ข้าวเหนียวแดง
A Traditional Thai Isaan Wedding
Guest Blogger: An Interview with Charinya Ruecha of @charinyas_kitchen
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