This was one of my happiest creations! If you’ve been to Thailand, you likely came across street vendors selling grilled pork skewers ormoo ping, served with sticky rice. These are one of the most popular street foods, and Thai people love them particularly for breakfast. It’s one of Thailand’s must-try street foods if you ask me!
But as much as I love moo ping, I don’t make it often because it is a lot of work to slice, marinate, skewer and then grill them. So I came up with the idea to take the salty-sweet flavour of moo ping and apply it to patties or meatballs, which is a few minute’s work! In the video (in the recipe card) I discuss further about the context and how I came up with this idea.
The result was fantastic, and you’ll still want to serve them with sticky rice or jasmine rice. I get the same salty-sweet flavour as the traditional moo ping, but without the tedious slicing and skewering! As an option for those who like spicy, you can also serve them with nam jim jeaw.
Thai BBQ Pork Patties (No-Sweker Moo Ping)
The beloved flavours of Thai BBQ pork skewers you find on the streets of Thailand, packed into much-easier-to-make meatballs or patties! Serve them on their own or with sticky rice!
IngredientsÂ
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Notes
You can also use Chinese dark soy sauce, but since it is saltier than Thai black soy sauce, reduce the amount of regular soy sauce to 1 ½ teaspoons and then cook off a bit of the mixture to taste.
FULL VIDEO TUTORIAL
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InstructionsÂ
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Pound the garlic, white pepper and cilantro roots/stems into a fine paste.
3 cloves garlic, ½ teaspoon white or black peppercorns, 2 cilantro roots
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Add palm sugar and pound to dissolve, then add the oyster sauce, soy sauce, black soy sauce, coconut milk and stir to mix.
1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 ½ teaspoon black soy sauce, 1 ½ tablespoon finely chopped palm sugar, 3 tablespoon coconut milk
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Pour the seasoning into the ground pork, add the cornstarch and knead with your hand until well combined. If this is your first time, I highly recommend tasting it for saltiness by cooking off a small amount of the mixture and microwave it for 15-20 seconds, just to cook it off. Add more soy sauce if it needs more salt.
1 lb lean ground pork, 3 tablespoon cornstarch
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Form pork into patties or meatballs. If you’re pan frying, make them into patties no thicker than 1 cm thick (0.4 inch) or it would take too long to pan fry. The patties can be thicker if you’re air-frying.If making meatballs, I recommend making them 1-inch in diameter, and then air-frying or baking them.
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If air-frying: Air fry meatballs or patties at 400°F (200°C) until fully cooked and browned slightly, 8-10 minutes for meatballs, 5-7 minutes for patties, depending on the thickness. Internal temp should reach at least 160°F.
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If pan-frying: Pan-fry them in a large skillet over medium heat, with enough oil to generously coat the bottom, for about 2 minutes per side, until well browned and cooked through. Internal temp should reach at least 160°F. Tip: If using a stainless steel pan, to prevent sticking, preheat the pan until sprinkled water beads up into little balls that run around, then add the oil.
neutral oil
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Serve with sticky rice or jasmine rice, and enjoy!
Sticky rice