Thai
Moo Ping
Thai street-style pork skewers grilled sweet and smoky, with juicy coconut-marinated meat and peppery garlic-cilantro aroma.
4 servings · 35 minutes prep · 12 minutes cook
Ingredients
Main
- 2 lb pork shoulder or collar, sliced 1/4 inch thick
- 1/2 cup coconut milk
- 2 tbsp Thai fish sauce
- 2 tbsp oyster sauce
- 1 tbsp thin Thai soy sauce
- 1 tbsp palm sugar
- 1 tbsp chopped cilantro roots
- 5 garlic cloves
- 1 tsp white peppercorns
- 1/2 tsp kosher salt
- 1 tbsp avocado oil
Directions
Method
- Pound the cilantro roots, garlic, white peppercorns, and kosher salt to a coarse paste.
- Stir the paste with the coconut milk, Thai fish sauce, oyster sauce, thin Thai soy sauce, palm sugar, and avocado oil until the sugar dissolves.
- Massage the marinade into the pork shoulder or collar, cover, and refrigerate for 4 hours.
- Thread the pork tightly onto soaked skewers, folding longer slices so each skewer has an even thickness.
- Grill over medium-high heat, turning often and basting with the remaining marinade only during the first half of cooking, until charred at the edges and the pork reaches 145°F, 10-12 minutes. Rest for 3 minutes before serving.
