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Moo ping (Thai grilled pork skewers) recipe
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Prep Time:
290 minutes
Cook Time:
10 minutes
Total Time:
300 minutes
Succulent pork skewers with Thai flavors - sweet, spicy, and tangy. Marinated for rich flavor, grilled perfectly, and finished with lime, chili, and coriander. A must-try at your next BBQ!
Ingredients:
  • 600g-piece pork scotch fillet
  • 3 garlic cloves, crushed
  • 40.00 ml chopped fresh coriander roots, washed
  • 12.80 gm palm or coconut sugar
  • 1 ⁄2 tsp ground white pepper
  • 24.40 gm fish sauce
  • 24.40 gm oyster sauce
  • 10.60 gm soy sauce
  • 125ml (1 ⁄2 cup) coconut cream
  • 1 long fresh red chilli, deseeded, finely chopped
  • Fresh coriander leaves, to serve
  • Lime wedges, to serve
Instructions:
  • Chill the pork in the freezer until partially frozen for 15-30 minutes. Soak sixteen 15cm-long bamboo skewers in cold water in a shallow dish for 15 minutes.
  • Thinly slice the pork into long strips, each about 2cm wide and 12cm long, using a sharp knife. Place the pork in a large bowl and add garlic, coriander root, sugar, white pepper, fish sauce, oyster sauce, and soy sauce. Mix well until the pork is fully coated. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to marinate.
  • Heat up a BBQ grill or chargrill pan on high. Skewer the pork tightly onto prepared skewers.
  • Grill the pork skewers, basting with coconut cream, until golden and sticky, about 3-4 minutes per side.
  • Garnish the pork skewers with spicy chili and fresh coriander, then serve alongside zesty lime wedges.

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