Moo Ping

  • fish sauce
  • garlic
  • pork
  • palm sugar
  • asafoetida
  • bamboo skewer
  • coconut milk
Nam Chim Moo Ping (Sauce)
  • palm sugar
  • chopped cilantro
  • fish sauce
  • ground fresh chili paste
  • tamarind
  • water
  1. To prevent the skewers from scorching or ashing on the grill, soak the skewers for 30 minutes at least in water.
  2. Cut the pork into 2 to 3 cm strips. Cut pieces of the fat about the same width.
  3. Crush the garlic and mix the fish sauce, palm sugar a pinch of asafoetida and coconut milk together. marinate the pork and pork fat for a minimum of half an hour or  over night refrigerated.
  4. Thread a skewer through the pork with a piece of fat at the top of the skewer. 
  5. Grill the skewer until the meat is cooked.
  6. sauce
  7. make an extract of tamarind by mixing a Tbsp of the pulp with a little hot water and by your fingers homogenise the pulp and remove the seeds and fibre.
  8. Mix the extract, brown sugar, fish sauce and ground fresh chili paste in a small saucepan and heat this on a low flame with stirring.  Stir until all the ingredients are dissolved.    Add chopped cilantro.  
The skewers can be served with the dipping sauce in an accompanying dish or laid in the warmed sauce.