Northern Style Pounded BBQ Pork Skirt

OOOOOOOOWAAAYYYY

Sawasdee-krap, bitches. 

OK, so a skirt steak is cut from the inside of the rib cage, around the bottom of the pig's chest near the diaphragm. it does a lot of work and thus has a lot of flavour. Its fibres run horizontally and can be quite tough if not marinated thoroughly and cooked appropriately. let me teach you.  

 Note the striations of the fibre of the muscle. It's important to notice which way it's running so you know which way to cut after cooking. You always want to cut against the grain, never with it.... or you'll have chewy meat string and everyone will hate you forever.

Note the striations of the fibre of the muscle. It's important to notice which way it's running so you know which way to cut after cooking. You always want to cut against the grain, never with it.... or you'll have chewy meat string and everyone will hate you forever.

This is a riff on a pounded barbequed pork dish I had when I was training muay thai at a camp in Northern Thailand and deliberated heavily on whether I wanted to pursue a career as a prize fighter. The answer ended up being a big "no" but yeah hey, ya never know if you don't try.  It was served with a plate of fresh herbs covered in ice, sticky rice, and nam prik noom (น้ำพริกหนุ่ม), a charred chili dip. It was pretty litty. And spicy.

Anyways this dish is a great way to process an otherwise tough piece of meat through a bit of technique and patience. Imagine crushing this on a patio in the summer with some sticky rice and a rocket of singha beer. Dang, son. 

Ingredients:

1 disc of palm sugar

handful of garlic (depends on how much you like garlic)

a couple glugs of sweet soy

 the juice of a couple limes

a couple glugs of fish sauce

a shot of whiskey

Chili flakes (I used some chili flakes that my Thai homie gave me... he called it "boom boom powder")

 

There's not really anything else to say but smash it up - pulverize the garlic in your pestle and mortar, the sugar, mix in the chilis, then add the liquid ingredients.

Just a hint, TASTE the marinade before you add it to your pork. Make adjustments to your preferences accordingly mmmk.

nothing worse than under/over seasoning a marinade and learn the fact after you've cooked your protein.

 Let it marinade for  24 hours or 48. minimum 24.

 AROY MAK MAK 

AROY MAK MAK 

When you grill, make sure your BBQ has been ripping on high for at least 15-20 minutes. you don't want to add cold meat on a cold barbeque - wtf is wrong with you, anyways?

grill it until it's done. actually looking back on it now i would have charred it way more. there's always next time. let it rest and slice against the grain or do what i remember them doing in thailand:

enjoy, my homies.

 

if you think this looked good, you should try my dumplings

Matthew Murtagh-Wu