Grilled Pork Skewers (Moo Ping)

10
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (161.7 g)
  • Calories 336.9
  • Total Fat - 18.8 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 91.9 mg
  • Sodium - 110.1 mg
  • Total Carbohydrate - 7.6 g
  • Dietary Fiber - 0.4 g
  • Sugars - 1.1 g
  • Protein - 33.6 g
  • Calcium - 78.3 mg
  • Iron - 1.8 mg
  • Vitamin C - 2.3 mg
  • Thiamin - 0.8 mg

Step 1

Using a mortar and pestle, pound the garlic, coriander roots and white peppercorns into a paste and then transfer the paste to a large, on-reactive bowl and add pork and remining ingredients except the sticky rice and mix well to combine and then cover and place in the refrigerator to marinate for at lease a few hours and preferably overnight.

Step 2

If using bamboo skewers, soak them in water for 2 hours before cooking to prevent them from burning.

Step 3

Thread 4 to 6 slices of marinated pork on to each skewer and reserve the marinade for grilling.

Step 4

Using a charcoal barbecue (grill), cook the pork skewers over a low heat, frequently brushing both sides with the marinade for 10 to 15 minutes, until the pork is cooked.

Step 5

Alternatively, if you don't have charcoal barbecue, you can cook the skewers on a gas barbecue or in a chargrill pan of non-stick frying pan on our stove top.

Step 6

Serve hot with cooked sticky rice (recipe yields 10 skewers)

Tips & Variations


No special items needed.

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