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Thai Grilled Pork (Moo Ping) with Chili-Lime Dipping Sauce (Nam Jim Jaew)

Name: Thai Grilled Pork (Moo Ping) with Chili-Lime Dipping Sauce (Nam Jim Jaew)
Prep time: 30 min
Cook time: 20 min
Total time: 110 min
Yield: 5 servings
Cuisine: Southeast Asian
Ingredients: 2 lb boneless country-style pork spareribs (well-marbled, pierced all over); 4 garlic (cloves, for marinade); 0.25 cup cilantro stems (finely chopped, used in place of roots); 2 tbsp palm sugar (or brown sugar); 2 tbsp fish sauce (for savoriness); 1 tsp black pepper (freshly ground); 3 tbsp lime juice (for dipping sauce); 2 shallots (thinly sliced, divided for sauce and garnish); 1 tsp dried chili flakes (to taste for sauce); 1 tbsp toasted rice powder (khao kua, for sauce and garnish); fresh mint (for garnish); vegetable oil (for greasing grill grates)

Imported by Anonymous on SeeMeCook

A classic Thai street food dish featuring well-marbled pork marinated in a garlicky, salty-sweet paste and served with a spicy, nutty lime-shallot dipping sauce.

5 servings110 minSoutheast Asian

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Ingredients

2 lb boneless country-style pork spareribs (well-marbled, pierced all over)
4 garlic (cloves, for marinade)
0.25 cup cilantro stems (finely chopped, used in place of roots)
2 tbsp palm sugar (or brown sugar)
2 tbsp fish sauce (for savoriness)
1 tsp black pepper (freshly ground)
3 tbsp lime juice (for dipping sauce)
2 shallots (thinly sliced, divided for sauce and garnish)
1 tsp dried chili flakes (to taste for sauce)
1 tbsp toasted rice powder (khao kua, for sauce and garnish)
fresh mint (for garnish)
vegetable oil (for greasing grill grates)

Steps

1
Prepare the pork by piercing the meat all over with a fork or skewer to ensure the marinade penetrates the center. Cut the pork into bite-sized pieces or strips suitable for grilling.
2
In a mortar and pestle or small food processor, pound or pulse the garlic, cilantro stems, sugar, fish sauce, and black pepper into a thick seasoning paste.
3
Toss the pork with the seasoning paste in a bowl until thoroughly coated. Cover and refrigerate for at least 1 hour (or up to 4 hours) to allow the flavors to develop.
4
Prepare the dipping sauce (Nam Jim Jaew) by whisking together the lime juice, fish sauce, a bit of sugar, sliced shallots, chili flakes, and half of the toasted rice powder in a small bowl. Set aside.
5
Prepare a grill for high-heat cooking. Clean and oil the grill grates thoroughly to prevent the sugar in the marinade from sticking.
6
Grill the pork pieces hot and fast, turning occasionally, until they are charred in spots and cooked through, about 8 to 10 minutes total.
7
Transfer the grilled pork to a serving platter. Garnish with the remaining toasted rice powder, sliced shallots, and fresh mint. Serve immediately with the dipping sauce and steamed jasmine rice.

Notes

If you cannot find palm sugar, light brown sugar is a suitable substitute. For the best texture, use pork neck (pork collar) if available from a local butcher, though country-style spareribs are an excellent supermarket alternative.