Smoky Sweet Sticky Rice & Moo Ping
Impossibly tender grilled pork skewers lacquered in a caramelized glaze of coconut milk, palm sugar, and garlic, served alongside a bundle of warm, chewy sticky rice. The charred edges and sweet-savory marinade create the quintessential Thai street breakfast that fuels the entire nation every morning.
Ingredients
- 500g pork shoulder or neck, sliced 1/4 inch thick
- 3 tablespoons coconut milk
- 2 tablespoons oyster sauce
- 2 tablespoons fish sauce
+ 10 more ingredients
Instructions
Soak the sticky rice in cold water for at least 4 hours or overnight. Drain well before steaming.
In a blender or mortar, pound the garlic, cilantro roots, and lemongrass into a rough paste.
Combine the paste with coconut milk, oyster sauce, fish sauce, palm sugar, soy sauce, white pepper, and vegetable oil. Mix until the sugar dissolves.
Slice the pork against the grain into thin, wide pieces. Add to the marinade and massage thoroughly. Cover and refrigerate for at least 2 hours, or preferably overnight.
Steam the soaked sticky rice in a traditional bamboo steamer or a steamer basket lined with cheesecloth for 20-25 minutes until tender and translucent.
Thread the marinated pork onto soaked bamboo skewers, weaving the meat so it lays flat.
Grill over medium-high heat on a charcoal grill or grill pan, basting with the remaining marinade. Cook 3-4 minutes per side until charred and caramelized.
Serve the skewers immediately alongside warm sticky rice and jaew dipping sauce.
Nutrition Estimate
Per serving • Estimated by Blinner AI