Moo Ping- Grilled Pork Skewers
December 11, 2016
Ingredients
- 1 kg kilograms pork collar/neck cut into 1 cm x 5 cm pieces.
- 5 whole garlic cloves peeled
- 2 tablespoons chopped Coriander root if you can get in or if not use the stems
- 1 tsp white peppercorns
- 2 tbsp of Fish Sauce
- 2 tbsp of Thai dark soy sauce If you can't find it kecap manis can be used
- 2 tbsb oyster sauce
- 1 tbsp palm sugar melted in a little boiling water
- 1 tin coconut milk for brushing (you won’t need the whole thing)
- 1 tbsp corn flour
- 30 wooden skewers soaked in water to stop them burning
Servings: skewers
Units:
Instructions
- In a pestle and mortar, smash the garlic, coriander roots and peppercorns to a paste.
- Mix with the other ingredients in a bowl and add the pork
- Transfer to freezer bags and Leave the pork to marinate in the fridge for at least an hour or overnight if you have time. Thread about 6 pieces of the marinated pork onto each soaked skewer and really squeeze them on tightly with your hands. You want a mixture of lean and fatty bits on each skewer.
- Leave the pork to marinate in the fridge for at least an hour, overnight would be great. Thread about 6 pieces of the marinated pork onto each soaked skewer and really squeeze them on tightly with your hands. You want a mixture of lean and fatty bits on each skewer.
- If using a grill, preheat it medium-low, if using charcoal make sure the skewers aren't too close to the coals.
- Grill the skewers for around 10-15 mins or until the pork has caramelised nicely and is cooked through, brushing every so often with the coconut milk to seal in the juices!
- Every couple of minutes check the skewers for burnt bits and snip off with kitchen scissors. The sugar in the marinade with burn before they're cooked through so keep snipping until a couple of minutes before they're done the let them colour.
- Serve with the nam jim jaew dipping sauce and sticky rice.
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