PORK SKEWER RECIPE USING OVEN | PORK SATAY RECIPE | 猪肉串 | MOO PING THAI STYLE
#PorkSatayRecipe #MooPingRecipe #porkSkewerRecipe #猪肉串 #neeshenghappykids
PORK SKEWER RECIPE USING OVEN
The most familiar with satay-style Thai skewers, these grilled pork skewers, called moo ping, are a popular street food in Thailand. Thin slices of fatty pork meat are tossed in a punchy, savory marinade, bunched tightly onto skewers, and cooked over charcoal. The pork is brushed with unsweetened coconut cream as it cooks, which keeps the meat moist and provides creamy richness to balance the fish sauce punch of the marinade. This recipe calls for a specially-designed grill set-up that mimics the grilling rigs you would find at street-food kiosks. But in this recipes, I am adapting it to use oven method.
Why It Works
1. I am using the minced pork with fats which allows the meat to pick up flavor from the punchy marinade, and also speeds up cooking time.
2. I use the normal skewer that i can get and grill it in oven to makes it easier to cook with skewers, producing lightly charred pork that is still juicy and tender.
3. The authentic ways should be Brushing the skewers with unsweetened coconut cream while they cook keeps them moist, and creates a sticky glaze on the surface, but in this recipe, i am using the cornstarch and coconut oil to achieve the same.
Ingredients
Please double up the recipes to make more skewers. This recipe can create 8-10 skewers depending on how big you shape them.
250 gm of minced pork with fats.
1/2tsp of salt
1/2 tsp white pepper
1 tsp of fish oil
1 tbsp of corns starch
1 tbsp white sugar
2 tsp of soy sauce
1 tsp of coconut milk
Directions
1. In a small bowl, combine salt, white pepper, sugar, fish sauce, soy sauce, cornstarch stir until palm sugar is dissolved togather with the minced pork. Set aside.
2. Let the marinade keep in the fridge for over 6 hours or overnight.
3. Thread a palm of the marinated pork onto a skewer, shape it into rectangle shape, compress it firmly so that the bunching meat tightly together like an accordion. One note is need to making sure meat is tightly bunched together. Repeat skewering process with remaining pork.
4. Preheat the oven at 180C 15 mins before.
5. Place skewers directly over the baking pan. Bake for 20mins. When times up, flip to another side and bake for another 20mins.
6. To serve, Transfer to serving platter and let rest for 1 to 2 minutes. Serve immediately, passing lime wedges, as well as cilantro and dipping sauce (if using), at the table.
Pork Belly Satay 五花肉沙爹
Satay is made of skewered meat that is grilled and taken commonly with the ever fragrant peanut sauce. Another hawker hero, satay is sold in all over sunny Singapore and industries have grown from it.
While everyone does satay differently, in our recipe the choice meat we use is pork belly due to the fact that the fats keep it nice & moist, giving it more flavor.
By making your own satay sauce, you will have absolute control over the amount of sugar then goes into it, so that you can get to savor the TASTE of the meat, instead of just usual sugary sweetness. This is a meat-licious bomb!
On the side, our version of the sauce is skewered (no pun intended) towards the chunky side, if you want it to be creamy and smooth, simple - just blend the peanuts until it's finer. You can replace the pork belly with your choice of meat be it chicken, mutton or beef.
Enjoy playing satay man! And always use a charcoal grill.
Recipe at:-
#SG50 #jiaksimi #themeatmensg #charcoalisalwaysbetter #satayman
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Malacca Pork Satay Recipe 马六甲猪肉沙爹食谱
Craving for Pork Satay that you've just tried from Melaka? What if you can get them here in Klang Valley? The best especially when you have this recipe to refer! Try this today!
马六甲其中一道最有名气的猪肉沙爹,现在不用到马六甲也能吃到了。只要有这道马六甲猪肉沙爹食谱,零失败的食谱,一学就会了。
Make Hainanese Pork Satay like the hawkers - ieatishootipost
I am very excited to share this recipe with you! It is a recipe that has taken me years of research from reading cookbooks, watching videos to trying to extract recipe secrets from the Hawkers! Finally, one kind chef generously shared his recipe with me and I believe I now have an authentic Hainanese pork satay recipe that will give you the kind of satay like what you'll get outside!
This video is a tad long because I want to share with you everything I have learnt, so you can recreate it even if you are living overseas.
Check out full recipe writeup with notes -
This recipe is also being featured on AMEX Tastemakers site here -
Hope you will give this recipe a try and/or appreciate Hainanese pork satay more after watching. Let's make satay great again!
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Never Waste Your Calories on Yucky Food!
Thai Pork Satay Recipe | Skewer | Thai Girl in the Kitchen
Cook Thai food with Pam - Today I’m sharing this Thai recipe, Pork Satay which is my favorite Thai appetizer when having guests coming over and for holiday seasons menu.
It is easy to share, fun menu and yummy!
And it this menu can be chicken or beef as well so feel free to switch to your choice of protein.
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????Recipe: Thai Pork Satay - Skewers | Thai Girl in the Kitchen
Ingredients;
- Pork 1 kg
- Coriander Seed 1 tsp
- Cumin Powder 1/2 tsp
- Curry Powder 2 tsp
- Turmeric Powder 1 tsp
- Salt 1/3 tsp
- Palm Sugar 1/2 tbsp
- Black Pepper Powder as you like
- [Optional] Seasoning Powder 1/2 tsp
- Coconut Milk 2 cups
When we have Satay, we cannot miss the sauce & condiments.
Check these out!
????Recipe: Easy Thai Peanut Satay Sauce Recipe
????Recipe: Ar-Jad - Cucumber Relish (for Pork/Chicken Satay)
And skewers. If you’re going to grill on charcoal, soak them for at least half an hour
to prevent them from burning. But if you’re going to grill in the oven, it’s fine not to soak.
And we’re good to go.
YOU MAY ALSO INTERESTED :
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FOR WORK PLEASE CONTACT PAM
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#satayrecipe #bbq #thairecipe
How To Make Singaporean Satay And Peanut Sauce
Elly Suraya of Satay By The Bay SF makes Singaporean chicken satay with homemade peanut sauce. She marinates and then grills chicken for a tender and smokey skewer that’s served with a nutty and bold peanut sauce.
Check out the recipe here:
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