Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
![Thai Grilled Pork Moo Ping Chili Lime Dipping Sauce](/assets/site/Recipes/_large/Thai-Grilled-Pork-Moo-Ping-Chili-Lime-Dipping-Sauce.jpg)
Thai Grilled Pork (Moo Ping) with Chili-Lime Dipping Sauce (Nam Jim Jaew)
The Thai grilled pork dish called moo ping is garlicky, salty-sweet and umami-rich. When the seasoned meat and its fatty bits get some crisping and char over live fire, complex layers of flavors are created. At Baan Padthai restaurant in Bangkok, we learned to make moo ping by marinating pork neck—also called pork collar, the well-marbled meat at the top of the shoulder—in a simple but high-powered mixture of garlic, cilantro root, sweetener, Golden Mountain sauce (a Thai soy-based seasoning) and black pepper before grilling the meat hot and fast. At Milk Street, we adapted Baan Padthai’s formula, substituting cilantro stems for the root and using fish sauce instead of Golden Mountain for savoriness. For the pork, we chose boneless country-style spareribs, which have a good ratio of meat to fat and offer both tenderness and a little chew. Moo ping is served with nam jim jaew, a spicy lime-shallot dipping sauce that perfectly balances the fattiness of the pork. A key ingredient in the sauce is ground toasted rice, or khao kua, which provides nutty notes and a little clingability. Baan Padthai sprinkled toasted rice over their grilled pork as a garnish, along with sliced shallot and fresh mint. We loved the color and flavor of these embellishments and add them, too. Steamed jasmine rice is an excellent accompaniment to moo ping.
4 to 6
Servings
Don’t forget to pierce the meat all over before applying the seasoning paste. This ensures the flavors make their way into the center of the pieces. Also, don’t forget to oil the grill grates before cooking the pork. This will help guard against sticking as the sugar in the seasoning paste caramelizes on the exterior of the meat.
50 minutes
plus refrigeration
For the pork:
-
¼
cup lightly packed light brown sugar
Directions
-
01To prepare the pork, in an 8-inch baking dish or a wide, shallow bowl, combine the sugar, oil, fish sauce, garlic, cilantro stems, 2 teaspoons salt and 1 teaspoon pepper, whisking to dissolve the sugar. Set aside.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT