Moo Ping Pork Skewers


3/4 pounds pork shoulder (make sure it has a little fat)

1 lemongrass stalk, bashed

2 tblsp coriander roots, chopped

4 to 5 cloves of garlic

1/2 tsp white peppercorns

1/4 cup coconut sugar

1 tsp dark soy sauce

2.5 tblsp fish sauce

1 tblsp vegetable oil

3/4 cup coconut milk

Pinch of Sea salt

Bamboo skewers

Soak the bamboo skewers in water for 15 minutes.

Slice pork shoulder into 1/4" thick slices, against the grain, but don’t remove too much fat.

Now in a pestle and mortar add the pinch of salt and pound together the white pepper, garlic cloves and coriander roots.

Mix in sugar, dark soy and fish sauce then use the pestle to mix and dissolve the sugar; now stir in the vegetable oil.

Pour this marinade mix over the sliced pork and leave for around 1 hour (maximum 4 hours).

Thread the marinated pork on to skewers.

Slowly grill the skewers over charcoal for 15-20 mins, occasionally basting with the coconut milk using the bruised lemongrass stalk.

Serve with sticky rice. Enjoy!
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