Nahm’s Head Chef wins big at WGS2015!
by Tok Yui Shuen
@ 15 May 2015
Head Chef of the acclaimed Nahm restaurant in Bangkok, which was named 1st place in 2014’s San Pellegrino’s Asia’s 50 Best Restaurant, Chef David Thompson is the winner of the TungLok Regional Asia Cuisin Chef of the Year at World Gourmet Summit Awards of Excellence.
Grilled Pork Skewers (Muu Bing)
By David Thompson
Makes 12-15 skewers, serves 4-5
Ingredients
Pork loin or neck 300g
Pork back fat (optional) 50g
Bamboo skewers 12-15
Coconut cream 4tbsp
Marinade
Coriander roots 1 tsp, cleaned and chopped
Pinch of salt
Garlic 1 tsp, chopped
Ground white pepper ½ tsp
Shaved palm sugar 2 tbsp
Dark soy sauce a dash
Fish sauce 2tbsp
Vegetable oil 2 tbsp
Method
Slice the pork into thin, 2cm squares.
Cut the pork fat, if using, into rectangles of about 2cm x 5mm.
Marinade
Using a pestle and mortar, pound the coriander root, salt, garlic and pepper into a fine paste.
Combine with the sugar, soy sauce, fish sauce and oil.
Marinate the pork and fat in this mixture for about 3 hours. If you choose to refrigerate this, marinate the pork overnight instead.
Soak the bamboo skewers in water for about 30 minutes. This prevents them from scorching and burning as the pork grills.
Prepare the grill. Meanwhile, thread a piece of pork fat, if using, onto the skewer first followed by two or three pieces of the marinated pork. Repeat with each skewer.
When the embers are glowing, gently grill the skewers, turning quite often to prevent charring and promote even caramelisation and cooking.
Dab the skewers with the coconut cream as they grill. This should make the coals smoulder and impart a smoky taste. Grill all the skewers.
