Moo Ping

After I munched on moo ping (grilled pork skewers) at Kaosarn, a Thai restaurant in Brixton, I knew I had to make them. Charcoal-scented pork, juicy with fat and the perfect balance of sweet and spicy? Yes please. A friend was having a barbecue so it seemed the perfect opportunity to try my hand at making them. If I'm not careful I'll get myself a reputation for being a 'things on sticks' kind of girl. Though I suppose that wouldn't be too bad.

I think the traditional cut of meat for this is pork neck, but I couldn't find any so I went for shoulder steaks. With ample amounts of fat, this makes sure the pork doesn't dry out on the ferocious heat of the barbecue. Sliced thinly and cooked quickly makes sure that they don't go tough. Don't be alarmed by the amount of sugar; you need it for essential caramelisation. Dipping sauce is mandatory.

Moo Ping

600gr pork shoulder steaks
5 cloves of garlic
2 tbsp sugar
1 tsp salt
1 tbsp fish sauce
2 tbsp coconut milk

Slice the shoulder into think strips, about 1cm wide. Mince the garlic and mix with the other ingredients, then marinade overnight, or at least for a couple of hours. Thread onto bamboo skewers soaked in water for half an hour. Barbecue, turning often as the sugar in the marinade tends to catch. They don't take long - 5 - 10 minutes.

Dipping Sauce:

1 tbsp chilli flakes
1 green chilli
2 tbsp fish sauce
1 tbsp water
1 tsp sugar
Juice of 1 lime
3 tbsp oil

Place the chilli flakes in a heatproof bowl with the green chilli, sliced. Heat the oil till almost smoking, then carefully pour over the chilli mix. Wait to cool for a few minutes, then add the fish sauce, water, sugar and lime. Mix thoroughly. Serve with the skewers.