8ounceCoconut Milk(shake it to prevent any clumps)
Instructions
Slice the pork into long strips with the grain, then short 1 inch pieces against the grain. The thickness should be about ¼ inch.
Place all the sliced pork in a large bowl. Add oil, salt, and combine.
In a mortar or molcajete add peeled garlic cloves and chopped cilantro stems. Pound until a paste forms. If using a knife, chop the garlic and cilantro very finely and use the side of the knife to press down and make a paste.
Shave down the palm sugar with a knife and add it to the mortar with the cilantro garlic paste. Add a splash of the club soda and continue pounding until the sugar dissolves. Alternatively, you can use ground coconut sugar.
Transfer the mixture to a small bowl. Add the ground black and white pepper, and both soy sauces. Mix with a whisk or fork to combine.
Using gloves, add the marinade mixture to the sliced pork. Then add the remaining amount of club soda and mix it in with your hands. Now add the coconut milk and combine.
Cover the bowl with a lid or plastic wrap and place it in the refrigerator overnight for best results. Otherwise, you can marinate it for a few hours if you are short on time.
Start by soaking bamboo skewers in water for 20 minutes. If using a charcoal or pellet grill, get it ready now.
Thread each piece of pork with the grain running horizontally to the skewer. Make sure the pork pieces are close together. I was able to get about 5 pieces on each skewer.
Once all the pork is skewered reserve the remaining marinade in a cup to baste the moo ping during grilling.
Direct Flame Method- This is for both charcoal and gas grills. Place the pork skewer over the direct flame. The cooking time for this method is about 15-20 minutes but requires you to keep an eye on the skewers. Baste the skewers after flipping and continue after a few minutes on the other side. Once both sides are cooked, remove the skewers from the grill.
Indirect Heat Method- This method is a little more hands-off, and the total cooking time is about 30-40 minutes. After 10 minutes, flip the skewers and baste, then repeat after 10 minutes.
Serve the Moo Ping warm, or wrap in foil to keep warm until ready to serve.
Video
Notes
If using a bone-in pork shoulder, it will take more time to slice the meat around the bone. Save the bones in a freezer bag to use for a stock or soup.The moo ping tastes best when cooked on a grill, but you can also use a grill pan to cook it on the stove.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.