Authentic Mookata – Thai Barbecue

viande pour barbecue thaïlandais sur de la laitue

Authentic Mookata – Thai Barbecue

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4.93/5 (13)

Prep Time: 1

Cook Time: 20

Total Time: 1 20

Course: Main course

Cuisine: Thai

Servings: servings

Calories: 740kcal

Author: Marc Winer

Ingredients

1 kg pork shoulder thinly sliced
200 g pork fat fresh, thinly sliced; optional
200 g pork liver sliced; optional
2 eggs
200 ml sparkling water

Marinade

4 tablespoons oyster sauce
3 tablespoons Golden Mountain sauce Thai seasoning sauce
1.5 tablespoon sesame oil
1 tablespoon sesame seeds
1 teaspoon baking powder
50 g palm sugar or coconut sugar

For the Soup

1 white radish
1 handful Chinese celery
2 cloves garlic
2 tablespoons bouillon powder
1 tablespoon salt
2 liters water
1 teaspoon white pepper
2 eggs optional

For the Barbecue

70 g rice vermicelli
meatballs or fish balls
crab sticks
vegetables of your choice Chinese cabbage, water spinach, mushrooms, basil
seafood
dipping sauces

Mookata Sauce

Thai chilies to taste
50 g garlic
200 g sriracha sauce
75 ml water
70 g palm sugar or coconut sugar
25 g rice vinegar
2 tablespoons toasted sesame seeds
4 coriander roots or substitute coriander stems
90 g ketchup

US Customary - Metric

Procédé

Meat Marinade

Slice the pork shoulder very thinly. The thinner the slices, the faster they will cook on the grill and the better they will absorb the marinade.
1 kg pork shoulder
In a large bowl, combine the marinade ingredients. Stir until the sugar is completely dissolved.
4 tablespoons oyster sauce, 3 tablespoons Golden Mountain sauce, 1.5 tablespoon sesame oil, 1 teaspoon baking powder, 50 g palm sugar
Add the meat slices to the bowl and mix well to coat each piece evenly.
Crack the eggs into the marinade, then add the sparkling water.
2 eggs, 200 ml sparkling water
Mix well, then sprinkle the sesame seeds over the meat.
1 tablespoon sesame seeds
Transfer the marinated meat to an airtight container. Refrigerate for at least 6 hours, ideally overnight.

Soup Base

Fill a large pot with water and heat over medium heat.
2 liters water
Add the white radish, chopped Chinese celery, garlic, bouillon powder, salt, and white pepper.
1 white radish, 1 handful Chinese celery, 2 tablespoons bouillon powder, 1 tablespoon salt, 1 teaspoon white pepper, 2 cloves garlic
Cover and simmer the soup for 20 minutes.

Mookata Sauce

Blend the chilies, garlic, and coriander roots in a blender.
Thai chilies, 50 g garlic, 4 coriander roots
Cook the mixture in a pan for 1 minute.
Add the water, palm sugar, sriracha sauce, ketchup, and rice vinegar.
200 g sriracha sauce, 75 ml water, 70 g palm sugar, 90 g ketchup, 25 g rice vinegar
Stir until the palm sugar is completely dissolved.
Stir the toasted sesame seeds into the sauce.
2 tablespoons toasted sesame seeds

Barbecue Preparation

Light the charcoal and let it heat until very hot.
Carefully pour the prepared soup into the moat of the Thai grill, taking care not to overfill it.
Place a piece of pork fat in the center of the grill to grease it. Alternatively, use a little sunflower oil or vegetable oil. Add the remaining meats as well.
200 g pork fat, 200 g pork liver
Once the soup starts to boil, add the vegetables, vermicelli, and crab sticks.
70 g rice vermicelli, meatballs, crab sticks, vegetables of your choice, seafood
Grill the marinated meat slices, turning them regularly so they cook evenly.
Serve the grilled meats with dipping sauces and the vegetables cooked in the soup.
For extra flavor, crack the eggs into the soup.
2 eggs

Notes

Choose your preferred protein (chicken, beef, pork, or seafood) and cut it into thin slices.
Marinate for at least 6 hours, or overnight for the best results.
Serve with a variety of dipping sauces, fresh herbs, and vegetables for extra flavor.

Nutrition

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