Moo Ping pork skewers recipe
These are THE classic Bangkok streetfood skewer, moreish sweet-salty pork, eaten any time of day, ideal with a ball of sticky rice.
Makes 12 skewers
This recipe requires between one and four hours' marinating time, in addition to the specified prep time.
Ingredients
- 400 g pork shoulder (make sure it has a little fat)
- 1 lemongrass stalk, bashed
- 2 tbsp coriander/cilantro roots, chopped
- 4 cloves of garlic
- 0.5 tsp white peppercorns
- 50 g shaved palm sugar or golden caster sugar
- 1 tsp dark soy sauce
- 2.5 tbsp fish sauce
- 1 tbsp vegetable oil
- 50 ml coconut milk
- 1 pinch salt
- 12 bamboo skewers
Details
- Cuisine: Thai
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Soak the bamboo skewers in water for 15 mins or so.
- Cut the pork shoulder into 1cm thick slices against the grain, don't remove too much fat.
- Now in a pestle and mortar add the pinch of salt and pound together the white pepper, garlic cloves and coriander roots.
- Mix in the palm sugar, dark soy and fish sauce and use the pestle to mix and dissolve the sugar, now stir in the vegetable oil.
- Pour this marinade mix over the sliced pork and leave for around 1 hour (maximum 4 hours). Thread the marinated pork on to skewers.
- Slowly grill the skewers over charcoal for 15-20 mins, occasionally basting with the coconut milk using the bruised lemongrass stalk.
- Serve with a large ball of sticky rice
This recipe was created by Andy Oliver, Head Chef of award-winning restaurant Som Saa, in collaboration with Singha beer to demonstrate the authentic taste of Thailand.
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