Moo ping (Thai grilled pork skewers)

Inspired by the popular Thai street food, these tender pork skewers are the perfect balance of salty, sweet, spicy and sour. Marinated for four hours to ensure maximum flavour, grilled to perfection and topped with a hit of lime, chilli and coriander, try these at your next barbeque.

Allergens: Recipe may contain gluten, milk, shellfish, soy and wheat.

12 Ingredients

  • 600g-piece pork scotch fillet

  • 3 garlic cloves, crushed

  • 2 tbsp chopped fresh coriander roots, washed

  • 1 tbsp palm or coconut sugar

  • 1 ⁄2 tsp ground white pepper

  • 1 tbsp fish sauce

  • 1 tbsp oyster sauce

  • 2 tsp 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

5 Method Steps

  • Step 1

    Place the pork
    (600g-piece pork scotch fillet)
    in the freezer for 15-30 minutes or until partially frozen. Soak sixteen 15cm-long bamboo skewers in a shallow dish of cold water for 15 minutes.

  • Step 2

    Use a sharp knife to slice the pork thinly into long strips about 2cm wide and 12cm long. Transfer to a large bowl. Add the garlic
    (3 garlic cloves, crushed)
    , coriander root
    (2 tbsp chopped fresh coriander roots, washed)
    , sugar
    (1 tbsp palm or coconut sugar)
    , white pepper
    (1 ⁄2 tsp ground white pepper)
    , fish sauce
    (1 tbsp fish sauce)
    , oyster sauce
    (1 tbsp oyster sauce)
    and soy sauce
    (2 tsp soy sauce)
    to the bowl. Toss until the pork is well coated. Cover with plastic wrap and place in the fridge for 4 hours or overnight to marinate.

  • Step 3

    Preheat a barbecue grill or chargrill pan on high. Thread the pork onto prepared skewers, bunching together tightly.

  • Step 4

    Cook the pork skewers, brushing occasionally with the coconut cream
    (125ml (1 ⁄2 cup) coconut cream)
    , for 3-4 minutes each side or until golden and sticky.

  • Step 5

    Top the pork skewers with chilli
    (1 long fresh red chilli, deseeded, finely chopped)
    and coriander leaves
    (Fresh coriander leaves, to serve)
    . Serve with lime wedges
    (Lime wedges, to serve)
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Image by Kathy Knudsen & Tracy Rutherford And Nigel Lough

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