Moo Ping – Grilled skewered pork
About 20 bamboo skewers soaked in water for an hour
3 pounds pork shoulder or fatty end pork loin (thinly sliced)
4 tablespoons (30 g) finely chopped cilantro roots
7 large garlic cloves (30 g), peeled
1 tablespoon (8 g) white peppercorns
2 tablespoons palm sugar, grated finely or melted in warm water
3 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons oyster sauce
3/4 cup of coconut milk to brush the pork while grilling
Make the marinade paste by pounding the cilantro roots, garlic, and peppercorns together. Put the pork, the paste, and the seasonings into a large bowl; mix well, cover, and let marinate in the refrigerator overnight or at least for 3-4 hours.
Skewer marinated pork on bamboo skewers that have been soaked in water for at least an hour.
Grill over medium coals or medium heat on gas grill until slightly charred on the outside and cooked through on the inside. Brush the coconut milk on the pork occasionally while it’s on the grill.