Ingredients with Measurements:
- 1 lb. pork shoulder, cut into 1-inch cubes
- 5 garlic cloves, minced
- 1 tsp. black pepper, freshly ground
- 2 tbsp. soy sauce
- 2 tbsp. oyster sauce
- 1 tbsp. fish sauce
- 2 tbsp. brown sugar
- 1 tbsp. vegetable oil
- 10-12 bamboo skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Brush for basting
Step-by-step instructions:
1. In a mixing bowl, combine minced garlic, black pepper, soy sauce, oyster sauce, fish sauce, brown sugar, and vegetable oil. Mix well until the sugar is dissolved.
2. Add the pork cubes to the marinade and mix well to coat. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the marinated pork cubes onto the soaked bamboo skewers, leaving a little space between each piece.
5. Grill the pork skewers for 10-12 minutes, turning occasionally and basting with the remaining marinade until the pork is cooked through and slightly charred.
6. Remove the skewers from the grill and let them rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Marinating time: 1 hour or overnight
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 280
Fat: 14g
Carbohydrates: 11g
Protein: 27g
Sodium: 1090mg
Sugar: 9g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Soy sauce can be substituted with tamari or coconut aminos.
- Oyster sauce can be substituted with hoisin sauce or Worcestershire sauce.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add chopped lemongrass or ginger to the marinade for extra flavor.
- Use different types of meat or seafood for the skewers.
- Add vegetables such as bell peppers, onions, or zucchini to the skewers.
Tips and tricks:
- Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Baste the skewers with the remaining marinade for extra flavor and moisture.
- Let the skewers rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftover Mu Ping can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Mu Ping in the microwave or oven until heated through.
Presentation ideas:
Arrange the Mu Ping skewers on a platter and garnish with chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions.
Pairings:
Serve the Mu Ping with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
Stir-fried vegetables, steamed rice, or Thai papaya salad.
Troubleshooting advice:
- If the pork is not cooked through, continue grilling for a few more minutes until it reaches an internal temperature of 145°F.
- If the skewers are burning on the grill, reduce the heat or move them to a cooler part of the grill.
Food safety advice:
- Always marinate meat in the refrigerator, not at room temperature.
- Use a meat thermometer to ensure that the pork is cooked to a safe temperature of 145°F.
Food history:
Mu Ping is a popular street food in Thailand, typically made with pork or chicken marinated in a mixture of soy sauce, oyster sauce, and sugar, then grilled over charcoal.
Flavor profiles:
Savory, salty, sweet, and slightly spicy.
Serving suggestions:
Serve the Mu Ping skewers as an appetizer or main dish.
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Region: Thai