Thai Style Pork Skewers (Moo Ping)
1 tbsp coriander powder
1 tsp garlic powder
1 tbsp ground white pepper
450g pork shoulder
1 tbsp oyster sauce
1 tbsp dark sweet soy sauce
1 tbsp maggi sauce
1 tbsp light soy sauce
2 tbsp honey
2 tbsp coconut milk
¼ cup coconut milk (not for the marinade)
You can use fresh coriander (but you need the stem not the leaf),
garlic and white peppercorns but made sure you ground them right
down to make a smooth paste to ensure even spread of flavour.
My way is just a bit quicker and easier!
1. Soak your bamboo skewers in water to stop them burning under the grill.
2. Place all ingredients apart from the pork and extra coconut milk in a bowl and stir to mix it all together. Taste to check it is sweet/salty enough for you and add more soy sauce or honey if you think it needs it.
3. Finely slice your pork shoulder in the opposite direction to the grain of the meat. Slice into ½ cm thin strips.
4. Mix your pork in with the marinade, cover and leave in the fridge for a good 3-4 hours if not over night.
5. Once marinated take out the pork and thread onto the skewers, weaving the meat in and out and pushing it right down so there aren’t any exposed bits of skewer.
6. Take your left over coconut milk and brush all the skewers so they go a milky white colour, this helps with the caramelisation under the grill.
7. Place your pork skewers under very hot grill or on the BBQ and turn over once nicely browned. They wont take long to cook and don’t over cook them as they will dry out.
9. I served mine with broccoli seasoned with sesame seeds and a little sesame oil.