35min 4 ppl
Moo Ping (Grilled Pork Skewers)
46 minutes
4 people
Medium31–60 min or 7–12 steps
46 min · 7 steps
Medium: 31–60 min or 7–12 steps
320 kcalper person
Protein 28g
Carbs 12g
Fats 18g
About this dish
Smoky charcoal-grilled pork skewers basted with a coconut milk glaze, built on the coriander root and white pepper marinade that gives Thai street-stall skewers their distinctive savoury-sweet edge.
Allergy Info
Gluten, Soya, Fish, Molluscs
Diet Info
Meat
Ingredients
Fresh Produce
- Coriander rootfinely chopped4
- Garlic clovescrushed6 clove
Meat & Poultry
- Pork shoulderthinly sliced into 1cm-thick strips600 g
Tins & Jars
- Coconut Milkfor basting60 ml
Dried Goods
- Palm sugargrated40 g
- Bamboo skewerssoaked in water for 30 minutes12
Spices & Seasonings
- White pepper1 tsp
Oils & Condiments
- Light soy sauce2 tbsp
- Vegetable Oil1 tbsp
- Oyster sauce1 tbsp
- Fish sauce1 tbsp
Utensils
- Mixing bowl
- Bamboo skewers
- Griddle pan
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
In a mixing bowl, combine the coriander root, garlic, white pepper, palm sugar, light soy sauce and vegetable oil into a smooth marinade paste.
Approx. 8 minutes
2
Add the pork strips and oyster sauce and fish sauce, and massage the marinade into the meat until evenly coated.
Approx. 5 minutes
3
Cover and refrigerate for at least 2 hours, or overnight, so the pork absorbs the marinade.
Approx. 3 minutes
4
Thread the marinated pork strips concertina-style onto the soaked bamboo skewers, leaving a handle at one end.
Approx. 10 minutes
5
Light a charcoal grill or heat a griddle pan over medium-high heat until it is shimmering hot.
Approx. 5 minutes
6
Grill the skewers for 3 minutes per side, brushing with coconut milk each time you turn them, until deeply charred at the edges.
Approx. 12 minutes
7
Check that the thickest piece of pork reads at least 63°C on a meat thermometer, then move the skewers to a plate and rest for 2 minutes before serving.
Approx. 3 minutes
