Thai BBQ pork

Thai BBQ pork

Thai bbq pork (mu ping หมู่ ปิง) with homemade sweet chilli sauce

When a special delivery of porky goodness came from the lovely folk at Murray Valley Pork, spices, flavours and preparations were already bouncing about my mind. I do love a pressie. I mean, the gift of food is one of the best gifts around, no?

The Riverina pork from these guys is top shelf stuff, so it deserved to be made into something tasty. Not all of it, mind you, so expect to see a little porcine flurry from hereon.

Quick sweet chilli sauce

I already had my own homemade sweet chilli sauce so it was a given that I head down the Asian route with the pork. Something simple, easy to knock together – but most importantly – something packed in the flavour department.

The marinade for the pork echoes that of good old mu ping, those glorious skewers of pork that you see sizzling over charcoal all over Thailand.

No skewers here, however, as I’ve used the loin rack and cut it into nice thick cutlets; marinading them for about 12 hours to get those tasty bits and pieces well acquainted with the meat.

Thai bbq pork - mu ping หมู่ ปิง

Thai bbq pork (mu ping หมู่ ปิง) with homemade sweet chilli sauce

Ideally I would have thrown them over charcoal, but my little gas bbq grill did the trick nicely. The sugars in the marinade blackened up as they needed to; adding a charred smokiness to the beautifully succulent and tender meat.

It’s easy enough to pick at the sliced pork and dunk it into the sweet chilli, but to make a decent meal of it, some fluffy or sticky rice is a good accompaniment. It’s actually really good rolled in flatbread with sprigs of coriander and sliced green onions.

Such a quick and easy dinner, providing you’ve done the marinading beforehand!

*Pork supplied by Murray Valley Pork

Thai bbq pork - mu bing หมู่ ปิง

 

Print Recipe
Thai BBQ pork
Inspired by those glorious pork skewers you get on the streets in Thailand
Thai bbq pork - mu ping หมู่ ปิง
Course Main Dish
Cuisine Thai
Servings
servings
Ingredients
Course Main Dish
Cuisine Thai
Servings
servings
Ingredients
Thai bbq pork - mu ping หมู่ ปิง
Instructions
  1. Combine all ingredients (except pork) and mix well. Lay the pork in a single layer in a shallow dish, or in a plastic bag big enough to fit them all. Pour over the marinade and massage well into the meat. Refrigerate overnight.
  2. Heat a bbq grill over high flame and char-grill the cutlets until just cooked, or until clear juices come out when tested with the tip of a knife. Take off the grill and allow to rest for 5 minutes before slicing.
  3. Serve with rice and sweet chilli sauce.
Share this Recipe
  • Gorgeous! The ingredients are on my shopping list now! A 12-hour marinade is going to make this really fantastic. Thank you!

  • This looks insanely good! Thai food is the best, with all those fresh, zingy flavours, and you can’t go wrong with bbq pork – I love how caramelised the outer edge is in the photos 🙂

  • Such incredible photos, John. You are like the Richard Avedon of food! The pork sounds a,along, too, and I do plan to make yours chile sauce (without the garlic, of course) and then this pork does seem to be the next logical step.

  • Barry Ozmo

    looks yummy to me!

  • Sarah Kenney

    The combination of those Asian flavors sounds so delicious. I love the addition of star anise…

  • Oh my. Sawadikap!

  • Sara (Belly Rumbles)

    Oh my goodness that looks incredible. Note there is the addition of your home made sweet chilli sauce, yum.

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