Moo Ping Recipe
with crispy shallots, green onions, toss w/ tamarind chili lime
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Protein & Marinade
Skewers & Cooking
Tamarind–Chili–Lime Dressing
Crispy Shallots & Garnish
Method
Protein & Marinade
- 1
Prep and marinate pork
Thinly slice pork shoulder across the grain into strips about 1/4–1/2" thick. In a bowl combine minced garlic, soy sauce, fish sauce, coconut milk, palm sugar, white pepper and 1 tsp vegetable oil. Add pork and massage marinade into meat. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor.
- 2
Skewer the pork
If using bamboo skewers, soak them in water for 30 minutes before using. Thread 3–4 strips of marinated pork per skewer, pressing slightly so meat sits flat and evenly for even cooking. Set skewers on a tray while you prepare other components.
Crispy Shallots & Garnish
- 3
Make crispy shallots
Heat 1 cup neutral oil in a small saucepan over medium heat to about 325°F (moderate sizzle). Add thinly sliced shallots in batches so oil temperature remains steady. Fry, stirring occasionally, until golden brown and crisp (3–5 minutes). Remove with a slotted spoon to a paper towel-lined plate. Lightly season with 1/4–1/2 tsp salt while still hot. Reserve fried oil if desired for another use (strained).
- 4
Prep fresh garnish
While shallots drain, thinly slice green onions on the diagonal and roughly chop cilantro if using. Combine green onions and cilantro in a small bowl and refrigerate until ready to serve.
Tamarind–Chili–Lime Dressing
- 5
Mix dressing
In a small bowl whisk tamarind concentrate, lime juice, chili flakes (or minced fresh chiles), 1 tsp fish sauce, brown sugar and 1 tbsp water. Taste and adjust: it should be balanced sweet, sour and mildly salty. If too tart, add a touch more sugar; if too thick, add water 1 tsp at a time to reach a pourable consistency.
Skewers & Cooking
- 6
Grill or pan-sear skewers
Preheat a grill or heavy skillet over medium-high heat and brush with 1 tbsp neutral oil. Cook skewers in a single layer, 2–3 minutes per side, turning to char lightly and cook through (total 6–8 minutes depending on thickness). If grilling, hold skewers at an angle to avoid flare-ups. Meat should be caramelized with some char spots but remain juicy. Internal temp for pork: 145°F (63°C).
- 7
Rest and finish
Transfer cooked skewers to a tray and let rest 3 minutes. Remove meat from skewers if you prefer a tossed presentation.
Assemble & Toss
- 8
Toss pork with dressing and garnishes
Place warm sliced or skewered pork in a mixing bowl. Pour about half of the tamarind–chili–lime dressing over the pork and toss to coat evenly. Add sliced green onions, half the crispy shallots (reserve remainder for topping), cilantro (if using) and toasted rice powder if desired. Taste and add more dressing, lime, or fish sauce to adjust seasoning. The finished dish should be tangy, slightly sweet, mildly spicy, and aromatic from the shallots.
- 9
Plate and serve
Arrange tossed pork on a serving platter. Sprinkle remaining crispy shallots on top for crunch and extra flavor. Garnish with extra sliced green onion and cilantro sprigs. Serve immediately with steamed jasmine rice or sticky rice and lime wedges on the side.