Moo Ping

Ingredients

• •Pork shoulder
• •Coconut milk
• •Palm sugar
• •Coriander root
• •Garlic
• •White pepper
• •Fish sauce
• •Soy sauce
• •Sticky rice

Steps

1. 1Slice pork shoulder thinly against the grain, keeping a little fat attached to each piece for moisture and flavor.
2. 2Pound coriander root, garlic, and white pepper together into a rough paste using a mortar and pestle.
3. 3Mix the paste with coconut milk, palm sugar, fish sauce, and a little soy sauce to make a sweet, savory marinade.
4. 4Toss the sliced pork thoroughly in the marinade, cover, and refrigerate for several hours, or overnight for deeper flavor.
5. 5Thread the marinated pork slices onto bamboo skewers, weaving the skewer through each slice a couple of times so it lies flat.
6. 6Grill the skewers over medium-hot charcoal, turning frequently, for about eight to ten minutes, until the edges char slightly and caramelize while the pork stays juicy inside.
7. 7Brush the skewers with any remaining marinade partway through grilling for extra glaze.
8. 8Serve hot off the grill alongside a bag of sticky rice, as is typical from roadside charcoal grills.