Moo Ping (Thai Grilled Pork) As Made By My London Dish Winner Paul Ambrose
Download the new Tasty app: http://ift.tt/2w3p2CN Reserve the One Top: http://bit.ly/2v0iast Moo Ping Serves: 4 INGREDIENTS 5 grams White Peppercorns 20 grams Garlic, peeled 20 grams Coriander Stems, chopped 1 tablespoon Light Soy 1 tablespoon Kecap Manis 1 tablespoon Fish sauce (Nam Pla) 70 grams Palm Sugar, melted 1 kilo Pork Collar, cut into 1 in/2 cm chunks PREPARATION 1. Using a pestle and mortar, crush the peppercorns and garlic together until the peppercorns are all cracked. 2. Add the coriander and continue grinding until nearing a paste like consistency. 3. Remove the mixture from the mortar and place into a large mixing bowl. 4. Add the palm sugar (best to warm to a semi liquid state in a microwave first) and liquid ingredients before stirring well. 5. Add the pork cubes to the mixture, cover, place in fridge, and marinate overnight. 6. Cut into cubes of about 1” and cook slowly in a pan, constantly turning. Cook until the pork is cooked through and the juices has reduced down and are sticky and caramelised. 7. Serve alongside a homemade Nam Jim Jaew sauce and some sticky rice or simply on some skewers. 8. Enjoy! Check us out on Facebook! - http://ift.tt/20HRDZg Credits: http://ift.tt/2g5tdbw MUSIC Licensed via Audio Network
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