Moo ping (grilled marinated pork skewers with sticky rice)

Bangkok's favourite street breakfast: pork skewers marinated in a sweet-salty coconut milk marinade, caramelised over the coals, served with a bag of sticky rice. Eaten on the go, by hand.

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Method

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1. Pound the garlic, coriander stems and white pepper into a paste in a mortar.
2. In a bowl, mix the paste with the oyster sauce, fish sauce, soy sauce, palm sugar, half the coconut milk and the oil until the sugar dissolves.
3. Add the pork slices, massage thoroughly to coat, cover and refrigerate for at least 2 hours, preferably overnight. ⏱ Timer: 2 h
4. Thread the slices onto the skewers in a wavy, tight pattern.
5. Grill over charcoal, in a griddle pan or under the oven grill on medium heat, turning often, for 10-12 minutes, brushing several times with the remaining coconut milk, until the meat is cooked through and the edges caramelise. ⏱ Timer: 10 min
6. Serve hot with sticky rice.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Shoulder is fattier, so it stays juicy; loin dries out.
• You can freeze the marinated, skewered meat, so in the morning you just need to grill it.

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More southeast asian ideas

• Nam tok moo (grilled pork salad with toasted rice powder)
• Bún thịt nướng (grilled pork on a rice noodle salad bowl)
• Hủ tiếu Nam Vang (pork and prawn noodle soup)
• Sinigang na baboy (sour tamarind pork soup)
• Tom saep (Isan-style spicy-sour pork soup)
• Pad prik khing (stir-fried green beans with pork in red curry paste)
• Thịt kho trứng (caramelised pork with boiled eggs in coconut water)

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