Craving an explosion of authentic Thai flavors? Then prepare your taste buds for Moo Saeb Ping Yang, the irresistible spicy grilled pork that's a cornerstone of Thai street food culture. This isn't your average barbecue; Moo Saeb Ping Yang boasts a unique blend of sweet, savory, spicy, and tangy notes, all expertly balanced to create a truly unforgettable culinary experience. The marinade, a vibrant tapestry of herbs, spices, and aromatics, infuses the pork with incredible depth, while the char from the grill adds a smoky complexity that elevates the dish to new heights.
Imagine tender, juicy pork bursting with flavor, its edges crisped to perfection. This isn't just a meal; it's a journey for your senses. Ready to embark on this culinary adventure and learn how to recreate this Thai street food sensation at home? Let's dive into the step-by-step guide to making your own mouthwatering Moo Saeb Ping Yang.
Tools Needed
- Skewers
- Grill
- Gas stove
- Bowl
- Measuring spoons
Ingredients
- Sliced pork neck: 500 grams
- Salt: 1/2 teaspoon
- Seasoning powder: 1/2 teaspoon
- Ground pepper: 1/2 teaspoon
- Baking powder: 1/2 teaspoon
- Coconut sugar: 1/2 teaspoon
- Oyster sauce: 1 tablespoon
- White soy sauce: 1 tablespoon
- Seasoning sauce: 1 tablespoon
- Black soy sauce: 1/2 teaspoon
- Vegetable oil: 1 tablespoon
- Coconut sugar (for Nam Jim Jaew): 4 tablespoons
- Concentrated tamarind juice: 7 tablespoons
- Fish sauce: 3 tablespoons
- Chili powder: 1 tablespoon
- Roasted rice powder: 1 tablespoon
- Chopped coriander: 2
- Chili peppers
Step-by-Step Instructions
Step 1. Marinate and Prepare the Sauce
- Combine all the marinade ingredients (salt, seasoning powder, pepper, baking powder, coconut sugar, oyster sauce, white soy sauce, seasoning sauce, black soy sauce) in a bowl. Add the sliced pork neck, massage well to ensure the marinade is absorbed. Add 1 tablespoon of vegetable oil. Marinate for at least 1 hour, preferably overnight.
- In a saucepan, combine coconut sugar, tamarind juice, and fish sauce. Simmer over low heat until the sugar dissolves and the mixture boils.
- Add chili powder and roasted rice powder to the boiling Nam Jim Jaew. Mix well, then remove from heat. Let cool slightly before adding chopped coriander.
Step 2. Skewer and Grill the Pork
- Cut the marinated pork into bite-sized pieces and skewer about 4 pieces per skewer.
- Grill the pork skewers over low heat, turning occasionally, until cooked through. Brush generously with the Nam Jim Jaew sauce during grilling. Add more chili peppers for extra spice as needed.
Step 3. Serve Moo Saeb Ping Yang
- Serve immediately with extra Nam Jim Jaew on the side and sticky rice (optional).
Read more: Thai Grilled Eggplant Salad (Yum Makua Yow): A Step-by-Step Guide
Tips
- Marinating the pork overnight will result in a more tender and flavorful dish.
- Use low heat for grilling to prevent burning and ensure the pork is cooked evenly.
- Adjust the amount of chili peppers in both the marinade and Nam Jim Jaew to your preferred level of spiciness.
Nutrition
- N/A
FAQs
1. What makes Moo Saeb Ping Yang spicy?
The spiciness comes primarily from chilies, often bird's eye chilies, in the marinade. The amount of chili can be adjusted to your preference.
2. Can I use a different cut of pork?
While pork shoulder or belly are traditional, you can experiment with other cuts, but keep in mind that leaner cuts may dry out more easily during grilling.
3. What if I don't have all the ingredients listed in the recipe?
Feel free to substitute ingredients based on your availability. For example, fish sauce can be partially replaced with soy sauce, though the flavor will be slightly different.
With its vibrant flavors and satisfying smoky char, Moo Saeb Ping Yang is a true testament to the magic of Thai street food. This recipe allows you to bring a taste of Thailand right to your kitchen, impressing friends and family with your culinary skills. So fire up the grill and prepare to savor this delicious and authentic Thai delight!