Grilled Pork Skewers (Moo Ping)
Recipe: #32154
May 19, 2019
Categories: Snacks, Loins, Thai, Game/Sports Day, Grilling (Outdoor), Gluten-Free, No Eggs, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 10 servings
Ingredients
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 by Step Method
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
No special items needed.
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