Moo ping skewers with nam jim jaew (ish)

It looks like the English summer has finally arrived, not a day too late! During those hot days I think we all crave the taste and smell from the bbq, I know I do. And quite often that craving is all about the flavours from south east Asia, salt, sweet, fragrant and just lovely. Here’s a simple recipe for just that, moo ping pork skewers street food style with an addictive dipping sauce, nam jim jaew, although I have simplified it slightly for ease. Serve with a tangy salad of crispy vegetables, coriander and fresh mint leaves, rice and salad leaves.

A little note on measurements, depending on the different brands you have on hand you always need to taste, taste and taste your work as some fish sauces are more salty than others, same with soy sauce and chillies.

Serves 2

500g pork shoulder, sliced in 0.5cm thin strips

Skewers (if using wooden skewers make sure they are well soaked before cooking)

For the marinade

3 garlic cloves, finely grated

2 tbsp finely grated ginger

4 tbsp palm sugar

3 tsp tamarind paste

2 tbsp light soy sauce

1 tbsp dark soy sauce

2 tbsp fish sauce

Mix all the ingredients together for the marinade and add the pork. Give it a little rub making sure all the marinade is evenly distributed over the pork. Leave to marinade for 2-24 hours in the fridge before skewer the strips of pork. 

Cook the skewers either on the bbq, in a 220 degree hot oven, or using a griddle pan until nicely charred and cooked through

Nam jim jaew dipping sauce (ish)

30g tamarind pure

5 tbsp water

2 tbsp fish sauce

1 spring onion chopped as small as you can 

1 ½ tbsp palm sugar

1 tbsp finely chopped coriander stems

4 finely sliced Thai red chillies (depending on how how you like it)

Combine all ingredients in a bowl and divide between two dipping bowls.