Chin Ping, Tap Ping (Northern Thai-style Grilled Pork or Liver)

Recipe from: อาอารไทย ๔ ถาค (Thai Cuisine from Four Regions)

Jin ping and dtab ping are a Northern Thai-style grills that use beef, pork, and liver only. The meat is cut into large chunks, mixed with herbs and spices, and left to stand until the ingredients are absorbed into the meat. Foot long and a half cm. wide bamboo branches are split almost all the way down the middle and used as skewers for grilling. The meats are arranged on the skewer, the open end of which is tied with vines or wire, and then grilled until aromatic. The meats are eaten with a variety of vegetable dipping sauces.

1 pound pork sirloin or pork liver
10 cloves garlic
1 tablespoon pounded cilantro root
¼ teaspoon salt
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
bamboo sticks about 1 foot long and ½ cm wide to pinch the meat

Wash the meat and dry off the water. Slice large chunks of meat. Crush cilantro roots, garlic and salt. Mix together with meat. Add light and dark soy sauces. Marinade about 1 hour.

Split the bamboo and pinch the meat in the split. Wrap the end with bamboo strips or wire to tightly secure the meat. Cook over fire until done. Serve with steamed sticky rice and assorted nam prik, or even with nam pla and prik pon.