Empty My Fridge
Mouthwatering Moo Ping Skewers: A Thai Adventure
Ingredientes
- Pork shoulder · boneless2 ½ lb
- Salta gosto
- Vegetable oil¼ xícara
- Coconut milk¼ xícara
- Cilantro · chopped, chopped, for serving¼ xícara
- Molho shoyu2 colheres de sopa
- Dark soy sauce1 colher de sopa
- Oyster sauce1 colher de sopa
- Brown sugar1 colher de sopa
- Fish sauce2 colheres de chá
- White pepper · ground¼ colher de chá
- Garlic5
- Rice · cooked, for serving
Modo de preparo
- Cut the pork into strips about ¼ inch thick and 3 inches long, preferably against the grain. Thickness matters more than length. Put the pork in a large bowl and season with a generous pinch of kosher salt.
- Blend the oil, coconut milk, cilantro stems, soy sauce, dark soy sauce, oyster sauce, brown sugar, fish sauce, white pepper, garlic and water until smooth, about 15 seconds.
- Pour the marinade over the pork and mix well. Cover and marinate in the refrigerator for at least 3 hours and up to 12 hours.
- Soak 10 wooden skewers in water. This can be done overnight.
- Thread 2 to 3 pieces of pork onto each skewer, folding the meat back and forth. The folds should touch but not be tight.
- Preheat the grill to 500°F (260°C). Place the skewers directly on unoiled grates, close the lid and cook about 15 minutes, turning every 5 minutes, until the internal temperature reaches at least 145°F (63°C). Rest the pork about 5 minutes. Serve with fresh cilantro and cooked rice.
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