Thai Grilled Pork Skewers (Mu Ping หมูปิ้ง)

(makes 15 skewers, serves 4-6)

Recipe from She Simmers

These succulent and sticky sweet skewers cooked over the charcoal BBQ are the definition of Asian street for me. It's so awesome that we can now make it at home rather than pay $7 for 3 tiny skewers at Chat Thai (though they are delicious), or travel 9 hours on a plane to get to Thailand or Vietnam to get something similar! We prefer them slightly less sweet than the original recipe (modified below) but other than that, it's perfect! It's reasonably quick and easy to prepare for a large party too, we made 7kg for a friend's 30th and it was very manageable, though it did take 3 rounds on the BBQ, thank you husband! 

Prep time: 20 min (mostly to cut the meat) 

Cooking time: 20-25 minutes

Ingredients

1 kg pork neck
15 g coriander roots (or stems)
3 large garlic cloves (15 g), peeled
1/2 Tbsp (4 g) white peppercorns
60g palm sugar, melted
1.5 Tbsp fish sauce
1 Tbsp light soy sauce
1 Tbsp oyster sauce
Approximately 1/2 cup of coconut milk, to brush the pork
Bamboo skewers, soaked for at least 15 minutes

Method
1. Cut the meat against the grain into thick bite-sized pieces, approximately 2cm x 2 cm squares. 
2. Using a food processor, blend the coriander, garlic and white peppercorns to a thick paste. 

3. Mix the palm sugar, fish sauce, soy sauce and oyster sauce in a large mixing bowl and add the meat and the coriander paste and marinate in the refrigerator for 3 to 4 hours or overnight. 

4. Thread the pork onto the skewers (detailed instructions in the original post linked above) and grill over medium coals (ideally mangrove wood charcoal) until slightly charred on the outside and cooked through on the inside. Brush the coconut milk on the pork occasionally while it's on the grill.

Daddy-daughter BBQ time - trying the recipe out at home first

Juicy delicious charcoal skewers!

5. Serve with sticky rice or rice, and salad.