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Moo Ping (Thai-Style Grilled Pork Skewers) Recipe
Before cooking
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Steps as written in the recipe card.
6 steps25 min
Ingredient prep checklist
- Garlic: 4 medium garlic cloves (20g), minced
- Cilantro: 2 tablespoons (15g) minced cilantro stems, plus fresh cilantro leaves for serving
- Palm Sugar: 2 tablespoons (30g) finely chopped palm sugar (see note)
In a small bowl, combine garlic, cilantro stems, palm sugar, fish sauce, soy sauce, oyster sauce, white pepper, and MSG (if using), and stir until palm sugar is dissolved. Set aside.
References
This step uses
- 1 tablespoon (15ml) fish sauce
- 1 tablespoon (15ml) soy sauce
- 1 1/2 teaspoons (6g) ground white pepper
- 1 tablespoon (15ml) oyster sauce
- 1/2 teaspoon (2g) MSG powder (optional)
- 2 tablespoons (15g) minced cilantro stems, plus fresh cilantro leaves for serving
- 4 medium garlic cloves (20g), minced
- 2 tablespoons (30g) finely chopped palm sugar (see note)
Full ingredient reference
- 4 medium garlic cloves (20g), minced
minced
- 2 tablespoons (15g) minced cilantro stems, plus fresh cilantro leaves for serving
plus fresh cilantro leaves for serving
- 2 tablespoons (30g) finely chopped palm sugar (see note)
- 1 tablespoon (15ml) fish sauce
- 1 tablespoon (15ml) soy sauce
- 1 tablespoon (15ml) oyster sauce
- 1 1/2 teaspoons (6g) ground white pepper
- 1/2 teaspoon (2g) MSG powder (optional)
- 2 pounds (900g) pork butt, in one piece
in one piece
- 1 (5 1/2-ounce; 160ml) can unsweetened coconut cream
- 1 recipe Thai Dried Chili-Vinegar Dipping Sauce, for serving (optional)
for serving (optional)