Mu Ping Grilled Pork Skewers
Source: National Pork Board
PREP TIME
24 mins
COOK TIME
35 mins
SERVING SIZE
6
What You’ll Need
2 pound Prairie Fresh® pork belly (cut into 1/2 inch x 1 inch, bite sized pieces1/2 cup coconut milk (for brushing on the grill)6 cloves garlic2 tablespoons cilantro1/2 teaspoon ground white pepper3 2/3 tablespoons light brown sugar2 tablespoons oyster sauce4 tablespoons fish sauce2 tablespoons soy sauce1 tablespoon corn starch1 teaspoon red chili flakes2 tablespoons cilantro leaves (finely chopped)1 small shallot (diced)1 lime (juiced)7-8 bamboo skewers
Directions
Slice belly against the grain into bite-sized pieces, roughly 1/2 inch thick by 1-2 inches long. Place in a sealed plastic bag.
In food processor place all ingredients for the marinade and blend until smooth. Pour into plastic bag with meat and marinade overnight in refrigerator. Marinade ingredients: 6 cloves garlic, 2 tablespoons cilantro, 1/2 teaspoon ground white pepper, 2 tablespoons light brown sugar, 2 tablespoons oyster sauce, 2 tablespoons fish sauce, 1 tablespoon soy sauce, 1 tablespoon corn starch.
For the dipping sauce (Nam Jim Jaew): Mix all ingredients together until the sugar has dissolved. Place in a covered container in the refrigerator until ready to use. Dipping sauce ingredients: 2 tablespoons fish sauce, 2 teaspoons light brown sugar, 1 teaspoon red chili flakes, 2 tablespoons chopped cilantro leaves, 1 diced shallot, 1 juiced lime, 1 tablespoon soy sauce.
To grill meat: soak your bamboo skewers in water for at least 20 minutes before threading the meat on them.
Preheat your grill to a medium-high heat.
Remove the meat from the refrigerator and thread the pieces onto the soaked skewers. Press the pieces of meat together tightly to form a fairly compact and uniformly shaped piece of meat on the skewer.
Place the meat on the grill and brush with some coconut milk. Cook for 2-3 minutes, then flip the skewers and brush again with coconut milk.
Continue cooking over medium heat until internal temp of 145 F is reached, let rest 3 minutes and serve.
In food processor place all ingredients for the marinade and blend until smooth. Pour into plastic bag with meat and marinade overnight in refrigerator. Marinade ingredients: 6 cloves garlic, 2 tablespoons cilantro, 1/2 teaspoon ground white pepper, 2 tablespoons light brown sugar, 2 tablespoons oyster sauce, 2 tablespoons fish sauce, 1 tablespoon soy sauce, 1 tablespoon corn starch.
For the dipping sauce (Nam Jim Jaew): Mix all ingredients together until the sugar has dissolved. Place in a covered container in the refrigerator until ready to use. Dipping sauce ingredients: 2 tablespoons fish sauce, 2 teaspoons light brown sugar, 1 teaspoon red chili flakes, 2 tablespoons chopped cilantro leaves, 1 diced shallot, 1 juiced lime, 1 tablespoon soy sauce.
To grill meat: soak your bamboo skewers in water for at least 20 minutes before threading the meat on them.
Preheat your grill to a medium-high heat.
Remove the meat from the refrigerator and thread the pieces onto the soaked skewers. Press the pieces of meat together tightly to form a fairly compact and uniformly shaped piece of meat on the skewer.
Place the meat on the grill and brush with some coconut milk. Cook for 2-3 minutes, then flip the skewers and brush again with coconut milk.
Continue cooking over medium heat until internal temp of 145 F is reached, let rest 3 minutes and serve.
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