The humble skewer is having somewhat of a renaissance in culinary culture at the moment. Snack it ahead of a main or stack ‘em as the hero of your dinner party. Not all skewer recipes are created equal though, so when you’re looking for the best, you should look no further than Long Chim’s grilled pork muu bing.
This one comes straight from the brainstrust that is Long Chim’s David Thompson. The ROI in terms of satisfaction around the table is ridiculously high on this simple two-step(ish) recipe—but the trick is to marinate the pork in the paste the day before.
- 300g pork neck or loin
- x15 bamboo skewers
- 1 teaspoon cleaned coriander roots
- Pinch of salt
- 1 teaspoon peeled garlic
- ½ teaspoon ground white pepper
- 2 tablespoons palm sugar
- Dash of dark soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons vegetable oil
- 1/4 cup coconut cream
Slice the pork in thin pieces 2cm by 2cm pieces.
- Make a paste by pounding the coriander root with the salt, garlic and pepper. Combine with sugar, the soy and fish sauces, spices, and the oil. Marinate the pork in this mixture for up to 24hours.
- Thread the pieces onto the skewers, about three pieces of pork per skewer.
- Grill gently until cooked through, brushing with the coconut cream.
Once you’re done there, try this chicken katsu sando recipe from Sydney’s Sandoitchi.
Image credit: supplied