Moo Ping – Thai Grilled Pork Skewers
Juicy thin slices of pork in a coconut-garlic marinade are slowly grilled over charcoal until they develop a sweet-salty glaze and a smoky aroma.
Ingredients
- pork shoulder600 g
- coconut milk100 ml
- garlic4 cloves
- cilantro root2 pcs
- palm sugar40 g
- fish sauce2.5 tbsp
- dark soy sauce1 tbsp
- ground white pepper0.5 tsp
- vegetable oil1 tbsp
- salt1 pinch
- lemongrass1 stalk
- water500 ml
- bamboo skewers12 pcs
Instructions
Soak 12 bamboo skewers in 500 ml water for 30 minutes so they don't scorch over the coals.
Put the pork shoulder in the freezer for 30 minutes, then slice it across the grain into pieces about 1 cm thick, leaving some fat on.
In a mortar, pound a pinch of salt, white pepper, garlic and cilantro root into a paste. Add palm sugar, dark soy sauce, fish sauce and vegetable oil, and stir until smooth.
Toss the pork with the marinade, cover and refrigerate for 4 hours.
Thread the marinated pork onto the skewers in flat folds, piercing each slice twice so the meat sits snugly against the heat. Lightly bruise a lemongrass stalk.
Light medium-hot charcoal and grill the skewers for 15–20 minutes, turning every 2–3 minutes. While grilling, baste them with coconut milk using the bruised lemongrass as a brush, until the edges caramelize and the pork is cooked through.
Remove the moo ping from the grill, let rest for 2 minutes and serve hot.
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