Thai BBQ Pork Skewers (Moo Ping)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Select pork shoulder with good fat content, remove the bone, and slice into thin pieces about ½ inch thick for even cooking.
   ▶ ≈0:35
2. 2
   In a mortar and pestle, combine garlic, cilantro stems, black peppercorns, coriander seeds, and salt. Pound until coarse and fragrant. If using pre-ground spices, halve the amounts.
   ▶ ≈2:29
3. 3
   Add palm sugar last and continue pounding until all ingredients are well combined and juices are released. Add sugar at the end to avoid difficulty in pounding.
   ▶ ≈4:28
4. 4
   Transfer the pounded mixture to a bowl. Add black soy sauce, seasoning soy sauce, oyster sauce, coconut milk, vegetable oil, and cornstarch or tapioca starch. Mix well.
   ▶ ≈5:51
5. 5
   Pour the marinade over the pork and massage everything together for about 3 minutes, ensuring every piece is well coated. Wearing gloves will protect your hands from garlic.
   ▶ ≈10:05
6. 6
   Cover with plastic wrap and refrigerate for at least 3 hours or overnight. Soak bamboo skewers in water during this time.
   ▶ ≈11:36
7. 7
   Thread the marinated pork slices onto the soaked bamboo skewers, about 4–5 pieces per skewer.
   ▶ ≈12:18
8. 8
   Heat the grill to medium-low. Place the skewers on the grill and cook about 2 minutes per side until the surfaces begin to brown.
   ▶ ≈13:50
9. 9
   Brush both sides of the meat with the reserved coconut milk to enhance juiciness and aroma. Continue flipping and cooking until the coconut milk is absorbed, another 2–3 minutes.
   ▶ ≈14:56
10. 10
    Transfer the cooked skewers to a plate once fully cooked with charred edges. Serve with sticky rice in the traditional Thai way.
    ▶ ≈16:15