Name: Moo Yai Platter
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT8H35M0.000S
Yield: 2 to 3 servings
Ingredients: 2 pounds pork loin, half sliced into strips and half cut into flat pieces for skewers; 3 tablespoons oyster sauce; 3 tablespoons soy sauce; 2 tablespoons sugar; 2 teaspoons paprika; 2 teaspoons black pepper powder; 2 teaspoons salt; 2 tablespoons chopped garlic; 2 tablespoons chopped fresh cilantro; Oil, for frying

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Mama Sang, Moo Yai Thai, Sea Bright, NJ

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Moo Yai Platter

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