Moo Ping (Thai Grilled Pork Skewers)

🛒 Ingredients

• Pork shoulder, thinly sliced 150 g · 420 kcal
• Coconut milk 30 g · 66 kcal
• Light soy sauce 15 g · 10 kcal
• Oyster sauce 15 g · 15 kcal
• Fish sauce 10 g · 5 kcal
• Palm sugar 15 g · 60 kcal
• Garlic, minced 5 g · 7 kcal
• White pepper, ground 1 g · 0 kcal

👨‍🍳 Instructions

1. Slice the pork shoulder thinly, ideally against the grain, into pieces about 1/4 inch thick and 2 inches long. If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.
2. In a large bowl, combine coconut milk, light soy sauce, oyster sauce, fish sauce, palm sugar, minced garlic, and ground white pepper. Stir well until the palm sugar is dissolved.
3. Add the sliced pork to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, for best flavor.
4. Thread the marinated pork pieces onto the soaked bamboo skewers, folding them slightly to create layers, ensuring they are not packed too tightly.
5. Preheat a grill or grill pan to medium-high heat. Grill the skewers for 3-5 minutes per side, brushing with any remaining marinade, until the pork is cooked through, caramelized, and slightly charred.
6. Serve the Moo Ping hot, often with sticky rice or as a delicious street food snack.