Moo Ping (Thai Grilled Pork Skewers)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning on the grill.

2. 2

   In a large bowl, combine the coconut milk, soy sauce, oyster sauce, fish sauce, palm sugar, minced garlic, ground white pepper, and coriander root paste for the marinade.

   Ca. 2 min.

   Kokkens note: Ensure the palm sugar is fully dissolved or finely chopped to integrate well into the marinade.

3. 3

   Add the thinly sliced pork shoulder to the marinade, ensuring all pieces are well coated.

   Ca. 1 min.

4. 4

   Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.

   Kokkens note: Longer marination results in more tender and flavorful pork.

5. 5

   Thread the marinated pork onto the soaked skewers, folding the slices back and forth to create compact, wavy pieces.

   Ca. 10 min.

   Kokkens note: Do not pack the pork too tightly on the skewers, as this can lead to uneven cooking.

6. 6

   Prepare the glaze by combining the fresh coconut milk and palm sugar in a small saucepan over low heat.

   Ca. 2 min.

7. 7

   Stir until the palm sugar is completely dissolved and the mixture is slightly warmed through; set aside.

   Ca. 3 min.

8. 8

   Preheat your grill to medium-high heat.

   Ca. 5 min.

9. 9

   Grill the pork skewers for 2-3 minutes per side, brushing generously with the glaze during the last few minutes of cooking.

   Ca. 10 min.

   Kokkens note: Watch closely to prevent burning, as the palm sugar in the marinade and glaze can caramelize quickly.

10. 10

    Continue to cook until the pork is cooked through and has a nice char on the edges.

11. 11

    Remove from the grill and serve immediately.