Thai Grilled Pork Skewers (Moo Ping)

Thin pork slices marinated in coriander root, garlic and coconut milk, then grilled until sticky.

TIME BREAKDOWN
Prep: 2h 20m
Cook: 12 min
Total: 2 hours 32 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 600g pork shoulder or neck, sliced 3mm thick and cut into 3cm pieces
  • 10 bamboo skewers, soaked in water for 30 minutes
  • 4 coriander roots, or the lower stems, roughly chopped
  • 5 cloves garlic, peeled
  • 1 tsp white peppercorns
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp fish sauce
  • 2 tbsp palm sugar or light brown soft sugar
  • 100ml full-fat coconut milk
  • 1 tbsp vegetable oil
  • 2 tbsp full-fat coconut milk, for basting

Method

  1. Pound the coriander roots, garlic and white peppercorns to a smooth paste in a pestle and mortar, or blitz in a small processor.

  2. Whisk the paste with the oyster sauce, soy sauce, fish sauce, palm sugar, coconut milk and oil in a large bowl. Add the pork and mix well. Cover and marinate in the fridge for at least 2 hours.

  3. Thread 4 to 5 pieces of pork onto each soaked skewer, pressing them together so they cook evenly.

  4. Heat a griddle pan or barbecue until very hot. Grill the skewers for 4 to 5 minutes on each side, basting with the coconut milk, until browned, lightly charred and cooked through.

  5. Serve hot with sticky rice and, if you like, nam jim jaew from this collection for dipping.