Thai Grilled Pork (Moo Ping)

Step 1

Always soak the skewers in water for at least 30 minutes before use to prevent them from getting burnt on the grill. You can do this while preparing the ingredients.

Step 2

Combine the garlic, cilantro stems, coriander seeds, palm sugar, coconut milk, and all the sauces in a food processor. (Not the dipping sauce ingredients.) Taste the mixture and adjust with more sweet dark soy sauce or fish sauce. You want your sauce to taste stronger, as some will evaporate in grilling.

Step 3

You should have a thick brown velvety sauce for your Moo Ping! Slice the marinated pork into thin small pieces around 11/2 inch by 3 inches, then pour the sauce into a ziplock bag with the sliced meat. Marinate the meat for a minimum of 30 minutes and up to 5 hours in the refrigerator. A large bowl is great, too, for marinating.

Step 4

Remove the meat from the refrigerator and thread the pieces of pork through the skewers. Slightly bunch up the meat together to help hold the meat together tighter for the grill. Do not throw away the marinating sauce! This is your secret liquid gold for the extra tender and flavorful Moo Ping!

Step 5

Turn the grill to medium heat to warm up. Brush each side of the meat skewers with the leftover marinading sauce and some oil before placing the skewers on the hot grill. I left my cover open the entire time to make sure the meat didn't burn. Cook the meat on the grill on medium heat for 3-4 minutes on each side.

Step 6

Use a cooking brush to alternate brushing the coconut milk and the marinating sauce on each side of the skewers as you flip them on the grill.  Repeat a couple of times if the pork pieces look dry. Adjust the heat if necessary, especially towards the end of the grilling, as the meat will cook and char easily.