Recipe courtesy of Moo Yai Thai
Moo Yai Platter
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- Level: Intermediate
- Total: 8 hr 35 min (includes overnight chilling time)
- Active: 35 min
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 1142
- Total Fat
- 92 g
- Saturated Fat
- 17 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 62 g
- Cholesterol
- 191 mg
- Sodium
- 1525 mg
- Level: Intermediate
- Total: 8 hr 35 min (includes overnight chilling time)
- Active: 35 min
- Yield: 2 to 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 1142
- Total Fat
- 92 g
- Saturated Fat
- 17 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 62 g
- Cholesterol
- 191 mg
- Sodium
- 1525 mg
Ingredients
Directions
Special equipment:
skewers; a deep-fryer- Put the pork strips and flat pieces into two separate bowls. Add 1 1/2 tablespoons oyster sauce, 1 1/2 tablespoons soy sauce, 1 tablespoon sugar, 1 teaspoon paprika, 1 teaspoon black pepper powder and 1 teaspoon salt to the bowl with the strips. Add the garlic, cilantro and the remaining 1 1/2 tablespoons oyster sauce, 1 1/2 tablespoons soy sauce, 1 tablespoon sugar, 1 teaspoon paprika, 1 teaspoon pepper powder and 1 teaspoon salt to the bowl with the flat pieces. Marinate both bowls, covered, overnight.
- For the Moo Ping: Thread the flat pork on skewers. Cook the skewers in a pan on medium heat, 5 to 6 minutes.
- For the Moo Todd: Heat the oil to 305 degrees F in a deep-fryer. Deep fry the pork strips for a few minutes.
Cook’s Note
Both Moo Ping and Moo Todd can be marinated from a few hours to overnight. The longer you marinate the meat, the more tender it gets.
