做法
- 把大蒜、白胡椒粒和香菜根在研钵中捣成粗酱——这三种材料是无数泰式肉类菜肴的腌制基础。
- 把酱与生抽、蚝油、鱼露、棕榈糖和60毫升椰浆混合搅拌至糖完全溶化,形成黏稠甜咸的腌料。
- 倒在猪肉片上。彻底按摩,加盖冷藏至少四小时——隔夜效果明显更好;盐和糖渗入,质地改变。
- 把三到四片猪肉穿在每根竹签上,紧密呈波浪折叠状,使条状肉片波纹起伏,边缘能接触火力。
- 在中高炭火(或非常热的纹路煎锅)上烤,每分钟用预留的椰浆刷一次。每面烤两到三分钟,频繁翻动。边缘应焦黑,中心仍多汁。
- 堆在盘子上。趁热吃,另一只手拿糯米饭团,旁边一小碟jaew(辣椒罗望子蘸酱)——但大多数曼谷食客跳过蘸酱直接开吃。
Common questions
Can 泰式烤猪肉串 be made ahead?
Marinate up to 24 hours ahead. Skewers can be threaded the night before and grilled to order.
Is 泰式烤猪肉串 spicy?
泰式烤猪肉串 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 泰式烤猪肉串 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 泰式烤猪肉串 to make at home?
泰式烤猪肉串 is approachable for a home cook with basic stove skills — total time about 32 minutes, no special technique required.
Can 泰式烤猪肉串 be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Moo ping是上班的曼谷的早餐——每天清晨,人行道上的炭火车子在天亮前就升起,肉串从烤架上下来,塞进塑料袋,配上一拳头大的糯米饭。两串和米饭三十泰铢。刷面的椰浆是让焦边变甜并产生焦糖化的关键,而不是单纯发黑。早晨6点moo ping的味道,是城市嗅觉地标之一。
