This Moo Ping pork skewers recipe is THE classic Bangkok streetfood. The combination of sweet-salty pork and a simple, glutinous ball of sticky rice is utterly moreish. Serve with a heaped bowl of Thai salad, full of crunchy mangetout, carrot, cucumber and baby corn. Delish.

Ingredients
Makes 12 skewers

400g pork shoulder (make sure it has a little fat)
1 lemongrass stalk, bashed
2 tbsp coriander roots, chopped
4-5 cloves of garlic
½ tsp white peppercorns
50g of shaved palm sugar or golden caster sugar
1 tsp dark soy sauce
2.5 tbsp fish sauce
1 tbsp vegetable oil
50ml coconut milk
Pinch of salt
Bamboo skewers

Method

Soak the bamboo skewers in water for 15 mins or so.

Cut the pork shoulder into 1cm thick slices against the grain, but don’t remove too much fat.

Now in a pestle and mortar add the pinch of salt and pound together the white pepper, garlic cloves and coriander roots.

Mix in the palm sugar, dark soy and fish sauce and use the pestle to mix and dissolve the sugar; now stir in the vegetable oil.

Pour this marinade mix over the sliced pork and leave for around 1 hour (maximum 4 hours).  Thread the marinated pork on to skewers.  Slowly grill the skewers over charcoal for 15-20 mins, occasionally basting with the coconut milk using the bruised lemongrass stalk.

Serve with sticky rice.

This recipe has been created with Co-founder and Head Chef, Andy Oliver of award-winning restaurant Som Sa in partnership with Singha Beer.

In the mood for more great recipes? Why not try these: Vietnamese crispy pork recipe, Grilled tiger prawns with coconut curry marinade recipe and Som tam