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Ping Kha Moo (ປີ້ງຂາໝູ) – Grilled Pig Trotters
Ping means grilling in Lao, and kha moo is the pig trotter. For this dish you first simmer the trotters for 2 hours with galangal and lemongrass until the skin turns soft. Then you marinate them in soy sauce, oyster sauce and honey and grill them over embers until the skin is glossy and slightly sticky. You eat Ping Kha Moo with your fingers, with sticky rice, lime and a spicy chili dip.
Ping Kha Moo (ປີ້ງຂາໝູ) – Grilled Pig Trotters
Laura Chen
4
50 minutes
2 hours 20 minutes
630
Lao
Main course
For Ping Kha Moo, you simmer pig trotters with galangal and lemongrass until tender, marinate them in a soy and honey marinade and grill them until the skin turns glossy and caramelized. Unlike Ping Moo with sliced pork, you need time here for the precooking. Serve with sticky rice and lime.
Ingredients
For precooking:
- 4 pig trotters (about 2 kg), halved lengthwise by the butcher
- 3 l water
- 30 g galangal (a gingerlike root with a citrus note), sliced
- 2 stalks lemongrass, bruised
- 1 tbsp salt
For the marinade:
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 2 tbsp honey
- 4 garlic cloves, finely chopped
- 1 tsp ground black pepper
- 1 tsp chili powder
- 1 tbsp vegetable oil
To serve:
- 1 lime, cut into wedges
- Cilantro, for garnish
Instructions
- Rinse the pig trotters under cold water and shave or singe off any remaining bristles.
- Cover the trotters with water in a large pot, bring to a boil and boil hard for 5 minutes. Pour off the water with its gray foam.
- Cook the trotters in 3 l fresh water with the galangal, lemongrass and salt, covered, over low heat for 2 hours, until a fork pierces the skin easily.
- Remove the trotters and let them steam dry on a rack for 15 minutes so the skin dries.
- Stir together the soy sauces, oyster sauce, honey, garlic, pepper, chili powder and oil. Turn the trotters in it and marinate for at least 30 minutes.
- Grill the trotters over medium embers for 12 to 15 minutes. Turn them every 3 minutes and brush with the remaining marinade until the skin is glossy dark brown without burning.
- Arrange the trotters with lime wedges and cilantro and eat them with sticky rice and a spicy dip.
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