Thai BBQ Pork, “Moo Ping”

Summer BBQ series, Post 1 of 4

The weather is finally starting to turn in California, just in time for June. To kick off the return of sunny weather, I’ll be doing a series of BBQ-friendly posts for you guys. First up is Thai-style BBQ pork skewers, a.k.a. Moo Ping. The Moo Ping recipes I’ve found online were all basically the same one being republished across multiple sites, and it just didn’t look right to me. So thanks to my mom for providing me with this recipe, which I feel is more authentic.

The simplicity of this recipe is really what makes it great for BBQs. You don’t have to skewer the meat if you don’t want to – just just the pork into wider strips. The key to making this taste authentic is to get the balance of flavor right. Done correctly, Moo Ping will be both sweet and salty, and a bit garlicky. I didn’t measure out any ingredients for the recipe, since it is made “to taste.” I provided some rough ratios, but fix it up however you want.

Use a slightly fatty piece of pork for the best results. It’s great for flavor and juiciness.

Moo Ping Recipe | By Mama BlasphAmy

Ingredients

• Whole pork loin, or butt, cut into long strips at least 1.5 inches wide
• 1 part very finely minced garlic
• 2 parts oyster sauce
• 1 part soy sauce
• 3 parts cane or brown sugar
• 2 parts vegetable oil

Directions
Combine garlic, sauces, and sugar together in a gallon-sized zip-top bag. Add in more or less ingredients to taste. The marinade should be both salty and sweet, leaning just a touch more towards the sweet side. When you like the flavor to your liking, add in the vegetable oil and the pork slices. Marinate at least 4 hours, but overnight is recommended.

Skewer on bamboo skewers if desired. Grill it up and enjoy!

Pork Chops with Bell Peppers

That’s right. This week’s post is a cooking post. “But what about buttery goodness?” you say? Don’t worry. There’s butter in the vegetables.

After a long day at work, the last thing I want to do is slave over a stove while my stomach implodes on itself like a black hole. I’m all about feeding my belly with haste so that I may bake at my own leisure afterwards.

So this particular night I ended up with two honking cuts of pork loin. A while back I discovered a trick to tenderizing and seasoning steak that I decided to apply to my pork chops.