Thai Moo Ping

Method

1. 01

   Slice pork into flexible ribbons

   Chill pork 20 minutes, cut 5 mm across the grain into strips about 8 × 3 cm, and pat dry. Set aside pieces thicker than 6 mm for another dish because they will not cook at the same rate.

   

2. 02

   Pound the three-friend paste

   Pound cilantro roots, garlic, and white peppercorns for 3–4 minutes into a moist, nearly smooth paste. Scrape the mortar twice so no whole peppercorns remain.

   

3. 03

   Mix and reserve the glaze

   Whisk the paste with fish sauce, soy sauce, palm sugar, 120 ml coconut milk, and oil. Before adding pork, reserve 70 ml in a clean covered cup and mix it with the remaining 60 ml coconut milk for grilling glaze.

   

4. 04

   Marinate for controlled time

   Coat pork with the remaining marinade, cover, and refrigerate below 4°C for 6–12 hours. Turn once halfway; do not marinate longer than 18 hours or the thin meat becomes ham-like and too salty.

   

5. 05

   Thread broad, even skewers

   Thread 3–4 ribbons lengthwise on each soaked skewer, making two loose folds per strip. Compress only enough to keep the meat together; the finished meat zone should be 10–12 cm long and one layer thick.

   

6. 06

   Create hot and cool grill zones

   Preheat a clean grill with one medium-high and one medium-low zone for 10 minutes. Oil the grate and place foil under bare skewer handles so they do not scorch.

   

7. 07

   Caramelize without burning sugar

   Sear on the hot zone 60 seconds per side, then move to the cooler zone. Brush thinly with clean coconut glaze and turn every 45–60 seconds for 4–6 minutes, stopping any flare-ups by moving—not spraying—the skewers.

   

8. 08

   Check, rest, and serve

   Check the thickest fold on at least six skewers reaches 71°C and is opaque. Cook cooler skewers in 1-minute intervals, rest all on a clean tray 3 minutes, then serve hot with steamed glutinous rice.