Moo Ping (Grilled or Barbecued Pork Skewers) with Nam Jim Buay (sweet chilli plum dipping sauce)

There are so many mouth-watering dishes to choose from in Chilli Banana, and this pork starter dish is just one of many authentic Thai delights from May Wakefield’s kitchen. Get stuck in!

Serves 6 | Preparation time 2 hours/overnight + 5 minutes | Cooking time 6-7 minutes + 12-13 minutes


Steve Wakefield May Wakefield

For the marinated skewers

500g pork loin or chump steak
10g garlic
10g fresh coriander roots or storks, finely chopped
a few black peppercorns, ground
40g sugar
2 tbsp oyster sauce
2 tbsp light soy sauce
2 tbsp dark soy sauce
2-3 tbsp vegetable oil
2 tbsp evaporated milk
3 tbsp thickest part of coconut milk

For the dipping sauce

15g long red chilli, finely chopped
150g sugar
3 preserved plums, stone removed and broken up
1 tbsp plum juice
2 tbsp white wine vinegar
1 cup water


For the dipping sauce

In a saucepan, bring the water to a boil. Add sugar and stir for 30 seconds until dissolved. Add the prepared plums and juice. Leave to boil until you have a syrupy consistency. This may take about 10 minutes. Pour in the vinegar and leave for 2-3 minutes, then add the chopped chilli and quickly turn the heat down. Simmer for 2 minutes, being careful to control the heat as the sauce can rise quite high with lots of bubbles. Pour into a small dish or cup to serve.

For the skewers

Cut the pork into thin slices, about 5-7cm in width. Wash and drain the strips really well then place into a big mixing bowl.

Pound the garlic and coriander with a mortar and pestle until quite fine, add the black pepper and sugar, then pound again.

Add all the ingredients to the bowl with the pork and mix them together by hand (you may want to use disposable gloves). Make sure the herbs are not clumped together and the sugar is dissolved.

Cover and leave to marinate for at least 2 hours, or preferably overnight in the fridge.

Once marinated, skewer the pork pieces and preheat the grill to maximum/get the barbecue ready.

Put all the skewers onto a grill rack evenly spaced and cook for 3 minutes, turn, then cook for a further 3 minutes or until cooked through.

Check the thickest parts of the meat and remove the skewers from the grill or barbecue as they are ready.

Serve with your delicious dipping sauce and hot sunny weather!