THAI-STYLE GRILLED PORK SKEWERS | MOO YANG
These Thai-style grilled pork skewers are slightly sweet, a traditional Thai recipe that's thinly sliced pork tenderloin or loin marinated in a marinade made with fish sauce, coconut cream, cilantro, and white peppercorns and known as Moo Yang in its native land.
Provided by Tom Vandenberghe
Categories Mains
Time 1h40m
Number Of Ingredients 9
Steps:
- If using wooden or bamboo skewers, soak them in water for at least 1 hour to prevent them from burning.
- Meanwhile, combine all the ingredients but the pork in a large bowl and mix well. Add the pork and marinate for at least half an hour.
- Fire up the grill (preferably a charcoal one) and let it settle on medium or medium-high flames.
- Weave the strips of pork onto the skewers, allowing as much of the marinade to cling to the pork as you desire. Grill, turning a few times, until the pork is cooked through, 5 to 8 minutes.
- Serve the grilled pork skewers immediately.
Nutrition Facts : ServingSize 1 skewer, Calories 102 kcal, Carbohydrate 3 g, Protein 10 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 29 mg, Sodium 643 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 2 g
THAI-STYLE GRILLED PORK SKEWERS (MOO PING) RECIPE
Thinly sliced pork shoulder gets marinated, put on a stick, grilled, and brushed with coconut cream. These skewers will have you forget all about sad takeout satay.
Provided by Sasha Marx
Categories Appetizers and Hors d'Oeuvres
Time 5h20m
Yield 6
Number Of Ingredients 11
Steps:
- In a small bowl, combine garlic, cilantro stems, palm sugar, fish sauce, soy sauce, oyster sauce, white pepper, and MSG (if using), and stir until palm sugar is dissolved. Set aside.
- Freeze pork for 15 minutes and up to 30 minutes (partially freezing the pork makes it easier to slice). Using a sharp chef's knife or slicing knife, slice pork against the grain into 2-inch-long, 1-inch-wide, and 1/8-inch-thick strips. The easiest and most efficient way to do this is to start by portioning the pork butt into 2-inch-wide by 1-inch-thick pieces, and then slicing those pieces crosswise into 1/8-inch-thick strips.
- Combine pork and marinade in a large bowl, and toss until every piece of meat is evenly coated in marinade. Cover tightly with plastic wrap and refrigerate for at least 4 hours, and up to 36 hours.
- Thread one piece of pork onto a skewer, piercing it through twice to secure it, then pushing meat tightly together like an accordion. Continue threading pork onto skewer, making sure meat is tightly bunched together, leaving no parts of the skewer exposed except for a 2-inch handle at the bottom, and the pointy tip at the top. Repeat skewering process with remaining pork.
- Set up grill for skewers, making sure to adjust distance between bricks to the length of your skewers. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly in the channel between the bricks.
Nutrition Facts : Calories 555 kcal, Carbohydrate 25 g, Cholesterol 129 mg, Fiber 0 g, Protein 36 g, SaturatedFat 16 g, Sodium 579 mg, Sugar 23 g, Fat 34 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
THAI-STYLE GROUND PORK SKEWERS
Street-style garlicky Thai pork skewers with lots of sweet and savory umami flavor. These are excellent broiled or grilled and served over rice noodles with nuoc cham dipping sauce, on top of steamed rice with a fried egg, or in a sandwich with a slick of aoli and lots of fresh Thai herbs. Baking powder is traditional and gives the pork its signature bouncy texture.
Provided by Peace&Baking
Categories World Cuisine Recipes Asian Thai
Time 1h35m
Yield 8
Number Of Ingredients 9
Steps:
- Combine pork, sugar, fish sauce, garlic, salt, and pepper in a bowl. Mix together thoroughly. Dissolve baking powder in 1 tablespoon water and blend completely into the pork mixture. Cover bowl with plastic wrap and chill in the refrigerator for 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Thread a handful of the pork mixture through a skewer using lightly oiled hands. Shape meat into a 1-inch-thick sausage around the skewer. Repeat with the remaining pork and skewers.
- Grill skewers, turning as needed, until browned on all sides and no longer pink in the center, about 15 minutes. Cut each sausage into bite-sized pieces before serving.
Nutrition Facts : Calories 262.3 calories, Carbohydrate 7.5 g, Cholesterol 73.6 mg, Fat 16.3 g, Fiber 0.1 g, Protein 20.5 g, SaturatedFat 6 g, Sodium 642.7 mg, Sugar 6.4 g
MAKE-IT-MINE PORK KABOBS
Summer entertaining just got more delicious. These grilled pork kabobs are tender, juicy and so easy to customize with your favorite combination of herbs and vegetables.
Provided by Food Network
Categories main-dish
Time 23m
Yield 8 Skewers
Number Of Ingredients 10
Steps:
- In a self-sealing plastic bag combine cubed pork, soy sauce, vinegar, ginger and Dijon-style mustard (or Chinese Five Spice); seal bag and refrigerate for 1 to 4 hours.
- Prepare medium-hot fire with charcoal or preheat gas to medium high.
- Remove pork from marinade, and discard marinade. Thread pork, sweet peppers, mushrooms, and zucchini alternately onto 8 skewers. Grill kabobs directly over fire, turning to brown evenly, for 5 minutes. Brush kabobs with the melted jelly. Continue to grill for 3 to 10 minutes more or until tender. Let rest 3 minutes before serving.
PORK AND ONION KABOBS
A sweet and savory marinade brings out the best in pork, as these grilled kabobs prove. They're a super summer supper, easy to prepare and fun to serve to company. The pork is so tasty grilled with onion wedges. -Mary Lou Wayman, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first six ingredients. Remove half for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Cover and refrigerate for 3 hours or overnight. , Drain and discard marinade. On six metal or soaked wooden skewers,, alternately thread pork and onions. , Grill, uncovered, over medium heat for 5 minutes; turn. Baste with reserved marinade. Continue turning and basting for 10-15 minutes or until meat is tender.
Nutrition Facts : Calories 315 calories, Fat 12g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 757mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 1g fiber), Protein 33g protein.
PORK KABOBS
These delightful picnic kabobs are my young daughter's favorite. My husband also enjoys them, even though he never cared much for pork. The cool, refreshing sauce is a tempting topping for sizzling grilled kabobs. - Louise Wetmore, Cottage Grove, Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- In a resealable plastic bag or shallow glass container, combine the first 8 ingredients; add pork and toss to coat. Seal or cover and refrigerate overnight. , Meanwhile, combine sauce ingredients; cover and refrigerate for several hours. Drain pork and discard marinade; thread pork on skewers, leaving a small space between pieces. , Grill, uncovered, over medium heat for 8-10 minutes or until the meat is no longer pink, turning frequently. Serve in pita bread with sauce.
Nutrition Facts :
THAI INSPIRED PORK KABOBS
Make and share this Thai Inspired Pork Kabobs recipe from Food.com.
Provided by SusieQusie
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- *If hot chili oil is not available, combine 2 teaspoons vegetable oil and 1/2 teaspoon red pepper flakes in small microwavable cup. Microwave at HIGH 30 to 45 seconds. Let stand 5 minutes to allow flavor to develop.
- Combine soy sauce, lime juice, water, chili oil, garlic and ginger in medium bowl. Reserve 1/3 cup mixture for dipping sauce; set aside.
- Cut pork tenderloin lengthwise in half; cut crosswise into 4-inch-thick slices. Cut slices into 1/2-inch strips. Add to bowl with soy sauce mixture; toss to coat. Cover; refrigerate at least 30 minutes or up to 2 hours, turning once.
- To prevent sticking, spray grid with nonstick cooking spray. Prepare grill for direct cooking.
- Remove pork from marinade; discard marinade. Alternately weave pork strips and thread bell pepper and onion chunks onto eight 8- to 10-inch metal skewers.
- Grill, covered, over medium-hot coals 6 to 8 minutes or until pork is no longer pink in center, turning halfway through grilling time.
- Serve with rice and reserved dipping sauce.
Nutrition Facts : Calories 271.6, Fat 4.9, SaturatedFat 1.7, Cholesterol 56.1, Sodium 751.3, Carbohydrate 34.2, Fiber 1.5, Sugar 2.9, Protein 21.5
PORK KABOBS THAI STYLE
Easy to do and need to marinade 24 hours. Top secret recipe from a beautiful hotel in Orlando, Florida
Provided by esciera
Categories Asian
Time P1DT15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 8 ingredients (EXCEPT CHOPS) TO MAKE THE SAUCE.
- Pour half of the sauce in a zip lock bag and add the pork chunks.
- Marine for 24 hours.
- In another zip lock bag, add the rest of the sauce and add the rest of the ingredients and marine 24 hours also.
- Next day fill the kabobs with meat and alternating with vegetables and pineapple etc.
- Follow your discretion for the BBQ.
Nutrition Facts : Calories 450.4, Fat 22.4, SaturatedFat 7.6, Cholesterol 112.6, Sodium 835.7, Carbohydrate 25.8, Fiber 3.5, Sugar 15.3, Protein 37.1
THAI PORK SATAY
This is a wonderful pork shish kabob with a Thai flavor. I took this on a church campout and it was a huge hit.
Provided by PAULCHASE
Categories World Cuisine Recipes Asian Thai
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- In a medium bowl, mix peanut butter, green onions, soy sauce, lemon juice, brown sugar, garlic, coriander, and cayenne pepper; add pork, and stir to coat. Cover, and marinate in the refrigerator at least 30 minutes.
- Preheat grill for high heat. Thread marinated pork, water chestnuts, green bell pepper, red bell pepper, and sweet onion alternately onto skewers. Transfer remaining marinade to a small saucepan, bring to a boil, and cook for several minutes.
- Lightly oil grate. Cook skewers for 10 minutes, or to desired doneness. Turn skewers while grilling to cook evenly, and brush with boiled marinade during last few minutes.
Nutrition Facts : Calories 275.7 calories, Carbohydrate 22.7 g, Cholesterol 48.9 mg, Fat 11 g, Fiber 4.7 g, Protein 23.4 g, SaturatedFat 2.3 g, Sodium 577.7 mg, Sugar 10.8 g
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4/5 (1)Category Meat And Poultry RecipesCuisine ThaiTotal Time 8 hrs 50 mins
- Slice your meat against the grain into bite-sized pieces, roughly ¼ - ½ inch thick by 1-2 inches long. Place in a glass container with high sides and a lid. Set aside.
- Smash the garlic, cilantro stems, and white pepper together in a mortar and pestle to form a paste. (Alternately, pulse them together in a small food processor until you have a paste.)
- Add the oyster sauce, fish sauce, soy sauce, and cornstarch. Mix well and pour this marinade over the cut up pork pieces. Cover and marinate overnight in the refrigerator.
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- Cut the pork shoulder into 5cm (2 inch) wide strips (see photograph). Place the pork in the freezer for 30 - 45 minutes. This will help making slicing easier.
- Meanwhile, make the marinade. Place all of the marinade ingredients in a large bowl and whisk until smooth.
- When the pork is really cold, place on a cutting board and slice it into 3/4 inch slices. Put these slices in the marinade to marinate for at least 30 minutes while you heat up your BBQ. The meat will benefit from a longer time in the marinade so let it marinate overnight if you can.
- Add about a shoe box or two full of charcoal to your BBQ and light it. When the coals are white hot and it is uncomfortably hot when held just above the grill for 2 seconds, you're ready to cook.
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