Grilled Pork Skewers (Moo Ping)

Prep Time
Cook Time
Ready In

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

Original recipe yields 10 servings


  • 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.