Charcoal Lane Moo Ping
Juicy, caramelized pork skewers marinated overnight in a heady blend of garlic, cilantro root, coconut milk, and palm sugar, then grilled over smoldering charcoal until the edges blacken and the glaze turns sticky-sweet. Each skewer delivers an addictive balance of smoky, salty, and sweet that defines Thai street food at its finest.
Ingredients
- 600g pork neck or shoulder, sliced into thin strips
- 4 cloves garlic
- 3 cilantro roots or 1/4 cup cilantro stems
- 1 teaspoon white peppercorns
+ 9 more ingredients
Instructions
Using a mortar and pestle, pound the garlic, cilantro roots, and white peppercorns into a rough paste. This releases far more flavor than a food processor.
In a large bowl, combine the paste with coconut milk, oyster sauce, fish sauce, palm sugar, dark soy sauce, and vegetable oil. Stir until the sugar dissolves.
Slice the pork into strips about 3 inches long, 1.5 inches wide, and 1/4 inch thick. Cut against the grain for tenderness.
Add the pork to the marinade and massage every piece thoroughly. Cover and refrigerate for at least 4 hours, but overnight is ideal.
Thread the marinated pork onto soaked bamboo skewers, weaving the meat in an S-shape so it lies flat and cooks evenly.
Heat a charcoal grill or grill pan to medium-high. Grill the skewers for 3-4 minutes per side, basting with any remaining marinade during the first flip.
The pork is done when the edges are charred and caramelized and the meat is cooked through but still juicy. Do not overcook.
Serve the skewers on a platter with sticky rice and jaew dipping sauce.
Nutrition Estimate
Per serving • Estimated by Blinner AI