Tender, caramelized Thai pork skewers served with steamed sticky rice to catch every drop of the marinade. The coconut milk rounds out the salty sauces and provides that signature street-food moo ping gloss.
Ingredients
- 700 g thinly sliced pork shoulder
- 350 g Thai sticky rice
- 45 ml light soy sauce
- 45 ml coconut milk
- 30 ml Thai fish sauce
- 4 cloves garlic
- 1 tbsp brown sugar
- 1 tbsp neutral oil
- 1 pinch ground white pepper
- as needed water
- 12 pieces bamboo skewers
Method
- Rinse the sticky rice until the water is almost clear, then cover generously with cold water and let soak until the grains become opaque and slightly pliable between your fingers.
- Pound the garlic with the brown sugar and white pepper until it forms a moist, fragrant paste, then mix with the soy sauce, fish sauce, coconut milk, and neutral oil.
- Massage the marinade into the pork until every slice is glossy and well coated, then let rest in the refrigerator so the meat absorbs the flavor and tenderizes.
- Soak the bamboo skewers in water while the meat marinates, so they burn less quickly during cooking.
- Drain the rice, place it in a lined steamer basket if needed, and steam until the grains are tender, sticky, and translucent in the center.
- Thread the pork onto the skewers, forming tight folds without packing them too closely, to maintain thickness and leave edges that can caramelize.
- Heat a grill, grill pan, or barbecue to high heat, then cook the skewers, turning them often, until the surface is glazed, browned in spots, and lightly smoky.
- Baste with the remaining marinade during cooking only while the meat is still raw, then continue cooking until the juices caramelize and the pork is fully cooked throughout.
- Let the skewers rest for a few moments so the juices stabilize, then serve hot with the still-pliable sticky rice.
Nutrition
Per serving
- Energy
- 744.3 kcal
- Protein
- 39.71 g
- Carbohydrate
- 73.43 g
- Fat
- 30.97 g
- Fibre
- 1.54 g
- Calcium
- 6 mg
- Iron
- 0.62 mg
- Magnesium
- 15.7 mg
