Moo Ping, the iconic Thai grilled pork skewers, gets a delicious twist with the addition of savory sausage and a surprising secret ingredient: milk! This unique recipe elevates the classic street food, creating a surprisingly tender and flavorful skewer that's perfect for any occasion, from casual backyard barbecues to bustling night markets. The creamy addition of milk tenderizes the pork, resulting in juicy, succulent bites that are both satisfying and addictive. The salty sausage adds a depth of flavor that perfectly complements the sweet and savory marinade.
Forget bland, dry skewers! This recipe is designed to deliver maximum flavor and tenderness, transforming your grilling experience. Prepare to tantalize your taste buds with this elevated take on a beloved dish. Ready to learn how to make these incredible Moo Ping with Sausage and Milk skewers? Let's dive into the step-by-step instructions!
Tools Needed
- knife
- cutting board
- pot
- blender
- skewers
- frying pan
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Meats and Marinade
- Cut pork loin into 2mm thick slices. Use pork fat as a cone shape.
- Wash thoroughly, inside and out, with water, flour and salt. Boil for 40 minutes with lemongrass and lime leaves to remove any fishy smell.
- Once the intestines are boiled, cut and marinate them. The marinade includes garlic, coriander root, pepper, salt, tamarind seeds, pork seasoning, sugar, powdered seasoning, green-capped seasoning sauce, white soy sauce, water, palm sugar, and fresh milk. Marinate for 2 hours.
Step 2. Create the Batter
- Mix cornstarch (100g) with pork (100g) and sausage (100g). Add more fresh milk if needed for consistency.
Step 3. Assemble the Skewers
- Insert the marinated filling, sausage, and marinated pork onto skewers.
Step 4. Fry and Serve
- Fry the skewers over medium heat until golden brown. This takes about 10 minutes.
Read more: Crispy Garlic Green Beans: A Mom's Recipe
Tips
- Using pork loin is cost-effective and results in soft meat.
- Don't cut the pork too thinly; it will become too fatty when fried.
- Using mixed pork filling is more cost-effective than real intestines.
- Marinating the pork for 2 hours ensures tenderness.
- Let the fried skewers cool for 30-60 minutes to set their shape.
- Profit margins are high: around 55-65%.
Nutrition
- Calories: approximately 6000-7000
- Fat: 400-500g
- Carbs: 200-300g
- Protein: 250-350g
FAQs
1. Why add milk to the marinade?
Milk acts as a tenderizer, keeping the pork incredibly juicy and preventing it from drying out during grilling. It also adds a subtle richness to the flavor.
2. Can I use different types of sausage?
Absolutely! Experiment with your favorite sausage types. Italian sausage, chorizo, or even andouille would all work well, adding their unique flavors to the skewers.
With their irresistible blend of savory pork, spicy sausage, and surprisingly tender texture, these Fried Pork, Sausage & Milk Skewers are guaranteed to be a hit with customers. This recipe offers a high-profit margin due to its affordability and impressive yield, making it an ideal addition to any street food vendor's menu. Start grilling and get ready to watch your profits soar!