Besides somtam (Thailand’s famous papaya salad), one other street food that calls to me often while walking home from work, is ‘moo ping’, or grilled pork in skewers. Tender and juicy, moo ping sticks fully satisfy and go especially well with sticky rice. If I am craving for a light yet filling meal, a couple of sticks of this sweetish, smokey pork sticks is my go-to early dinner treat.
I haven’t dared create a moo ping from scratch so I won’t be able to share any Kitchen Gypsy Pixie-style moo ping recipes so let me share with you the next best thing — some good recipes here and here and here. There is even a ready-made moo ping store for sale here. Whatever recipe you try, just make sure that the end result is a grilled pork that’s melt-in-your-mouth tender that the juices run out when you bite into it. You should be able to get a whiff of the garlicky and very subtle salty flavors of the soy and fish sauce, as well as taste the creaminess and sweetness too of coconut cream.
The other evening, I didn’t particularly feel like eating sticky rice with the moo ping and so I just bought about four sticks from the neighborhood moo ping vendor. Some sellers will give you some really spicy chili sauce as a dip but moo pings are usually tasty enough on their own. I must have been missing home that I decided to create my own ‘side dish’ to go with the moo ping. This light and refreshing tomato salsa is the perfect complement to the richness and creaminess of the pork skewers. Here’s what you need:
Ripe tomatoes, chopped
1 small red onion, chopped
2 cloves garlic, minced
Spring onion, chopped
Lime or lemon juice
Salt and pepper to taste
1 bird’s eye chili, optional
Mix everything together and serve chilled.