Moo Ping Grilled Pork Skewers
Beloved Thai street-food pork skewers marinated in coconut milk, fish sauce, and palm sugar, then grilled until caramelized and juicy. Plan ahead: the pork must marinate at least 2 hours, ideally overnight.
Ingredients
- 2 lbs pork shoulder (or pork butt), thinly sliced, 1/4-in thick
- 1/2 cup full-fat coconut milk
- 3 tbsp fish sauce (gluten-free)
- 3 tbsp palm sugar (or brown sugar)
- 2 tbsp gluten-free soy sauce (tamari)
- 6 cloves garlic cloves, minced
- 2 tbsp cilantro stems and roots (or extra cilantro stems), minced
- 1/2 tsp ground white pepper
- 2 tbsp neutral oil (for basting)
- 16 bamboo skewers, soaked in water 30 min
Instructions
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1
In a large bowl, combine 1/2 cup full-fat coconut milk, 3 tbsp fish sauce (gluten-free), 3 tbsp palm sugar (or brown sugar), 2 tbsp gluten-free soy sauce (tamari), 6 cloves minced garlic cloves, 2 tbsp minced cilantro stems and roots (or extra cilantro stems), and 1/2 tsp ground white pepper. Stir until sugar dissolves.
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2
Add 2 lbs thinly sliced, 1/4-in thick pork shoulder (or pork butt) to the marinade. Toss to coat thoroughly. Cover and refrigerate at least 2 hours, or overnight for best flavor.
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3
Remove pork from the marinade. Thread slices onto 16 bamboo skewers, soaked in water 30 min, weaving back and forth so the meat lies flat.
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4
Preheat grill to medium-high. Brush grates with 2 tbsp neutral oil (for basting). Grill skewers 3-4 minutes per side, basting with remaining marinade, until charred and caramelized. Check that pork reaches an internal temperature of 145°F (63°C).
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5
Rest skewers for 2 minutes before serving.