Moo Ping (Thai Grilled Pork Skewers)

备料

配料

做法

分步操作

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.

   约 2分钟

   烹饪提示： 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.

   约 1分钟

4. 4

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

   烹饪提示： 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.

   约 10分钟

   烹饪提示： 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.

   约 2分钟

7. 7

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

   约 3分钟

8. 8

   Preheat your grill to medium-high heat.

   约 5分钟

9. 9

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

   约 10分钟

   烹饪提示： 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.