These spicy pork skewers, known as Moo Ping in Thailand, offer a burst of flavour that will tantalize your taste buds. Marinated in a vibrant blend of garlic, lemongrass, and chilies, the succulent pork is expertly grilled to perfection, achieving a delightful char on the outside while remaining incredibly tender within. The true magic, however, lies in the accompanying dipping sauce: Jaew Pla Ra. This fermented fish sauce-based condiment, with its complex umami notes and fiery kick, elevates the already delicious pork skewers to an unforgettable culinary experience. It's a flavour combination that's both exciting and comforting.
The rich, savoury notes of the pork marry beautifully with the pungent, spicy tang of the Jaew Pla Ra, creating a delicious balance that will have you reaching for more. Ready to embark on a flavour adventure? Let's dive into the step-by-step guide to making these incredible Spicy Pork Skewers with Jaew Pla Ra.
Tools Needed
- knife
- cutting board
- bamboo skewers
- charcoal stove
- grill
- container for marinating
Ingredients
Step-by-Step Instructions
Step 1. Prepare and Marinate the Pork
- Cut the pork neck into 1cm thick slices, then cut into strips.
- Mix the pork with Kanong brand thick stir-fry sauce and Three Friends seasoning. Marinate for at least 30-60 minutes, or longer if possible.
Step 2. Assemble and Prepare the Skewers
- Wash and soak the bamboo skewers in water.
- Thread the marinated pork onto the skewers, approximately 4-5 pieces per skewer. Tie the skewers together using a knot or spiral method.
- Dry the pork skewers in the sun for 1-2 hours, or longer if desired, to prevent sogginess during grilling.
Step 3. Make the Fermented Fish Sauce Dip (Jaew Pla Ra)
- Combine fish sauce, boiled fish sauce, water, sugar, roasted rice, chili powder, shallots, spring onions, coriander, and tamarind sauce (or Knorr concentrated tamarind juice) to your preferred taste. Mix well.
Step 4. Grill and Serve
- Grill the skewers over low heat until cooked through and slightly browned, flipping occasionally. Once cooked, dip in the fermented fish sauce and grill again briefly.
- Serve the grilled pork skewers with the fermented fish sauce dip, hot sticky rice, and fresh vegetables.
Read more: Thai Grilled Eggplant Salad (Yum Makua Yow): A Step-by-Step Guide
Tips
- Using pork neck meat results in softer skewers.
- If you encounter difficulty threading the pork onto the skewers, use a knife to create holes.
- Adjust the spiciness of the Jaew Pla Ra to your preference.
- Store leftover pork skewers in the refrigerator.
Nutrition
- N/A
FAQs
1. Can I substitute the fermented fish sauce (Pla Ra)?
While Pla Ra provides a unique umami depth, you can try a combination of fish sauce and shrimp paste for a similar, though less complex, flavour profile. Adjust the amount of chili to your preference.
2. How long should I marinate the pork?
At least 30 minutes is recommended for optimal flavour absorption. For the best results, marinate overnight in the refrigerator.
These spicy pork skewers with their intensely flavorful Jaew Pla Ra dip offer a truly unforgettable culinary experience. The combination of sweet, savory, spicy, and umami notes is a delicious testament to the power of simple, well-executed ingredients. Enjoy the satisfying flavors and the rewarding experience of creating this exciting dish!