Moo Ping Grilled Thai Pork Skewers
How to make the best easy Moo Ping recipe. Traditional Thai Pork Skewers are marinated in coconut cream and grilled on a barbecue.
Servings: 4
Calories: 108kcal
Equipment
- Barbecue
- Bamboo skewers
- measuring cups
- measuring spoons
- mixing bowl
- Food processor
- French knife
Ingredients
- 0.5 tsp White Peppercorns
- 3 tbsp Garlic cloves chopped
- 3 tbsp Cilantro roots chopped
- 1/2 tsp Kosher salt
- 1/2 cup Coconut cream
- 1/2 cup Oyster sauce
- 4 tbsp Soy Sauce
- 1 lb Boneless pork shoulder blade cut into 1/4 inch thick strips
- 2 tbsp Cornstarch
Instructions
- In a food processor (or mortar and pestle), blitz white peppercorns into a powder. Add garlic, cilantro roots, and salt and blend until you achieve a smooth paste. Transfer to a large bowl.
- Add coconut cream, oyster sauce, and soy sauce. Mix well.
- Add the pork and toss to coat. Cover with plastic wrap and store in the fridge overnight. Also soak 12 bamboo skewers overnight.
- Remove marinated pork from the fridge, add cornstarch and stir to fully incorporate.
- Thread 4 pork slices onto one half of each skewer, pinching the meat in the middle as you push the skewer through the middle.
- Turn your barbecue on and ensure it is set to high heat. Brush the grill with coconut milk, which will prevent the pork from sticking to the grill.
- Place the pork skewers on the grill and cook until the meat begins to char, 8-10 minutes. Turn and brush the other side with coconut milk, cooking for another 5-6 minutes, or until a nice char appears.
- Serve Moo Ping hot with steamed rice.
Nutrition
Calories: 108kcal | Carbohydrates: 2.6g | Protein: 10.9g | Fat: 6.1g | Saturated Fat: 4.7g | Cholesterol: 28mg | Sodium: 495mg | Potassium: 236mg | Fiber: 0.6g | Sugar: 0.8g | Calcium: 12mg | Iron: 1mg