In Thailand, grilled meats are a popular street food sold from vendors' pushcarts. One of my favorites is grilled pork, called moo yang. You can grill the pork and serve it sliced or cubed, or on skewers as I've done here. I like to serve it with rice and grilled fruits and veggies, such as pineapple, red onion and cherry or grape tomatoes. This recipe also works well using boneless chicken in place of the pork.
1/2 cup coconut milk
1/4 cup fish sauce
1 Tbs. lite soy sauce
1 Tbs. canola or vegetable oil
2 garlic cloves, peeled and minced
1 Tbs. superfine sugar
1/2 Tbs. ground white pepper
1 tsp. ground ginger
1 lb. boneless pork, cut into thin slices or cubed
skewers for grilling the pork (if you use wooden skewers, soak them in water for 1/2 hour to prevent them from burning)
In a large bowl, combine all of the ingredients except the pork.
Whisk until the sugar and ginger have dissolved.
Add the pork to the bowl and allow to marinate in the refrigerator for a minimum of an hour or up to 12 hours.
If using skewers to grill the pork, thread the pork pieces onto pre-soaked skewers. Set aside the leftover marinade for use while grilling.
Grill the pork over medium heat, turning every 2-3 minutes so all the sides are cooked. The total cooking time will be about 10 minutes.
While cooking, periodically brush the pork with some of the remaining marinade.
You can serve the pork kebabs immediately after cooking, or allow them to cool and serve at room temperature. The pork also makes a great topping for a Thai salad.
Photos by Ted Scheffler