Moo Ping — Thai Street Pork Shoulder Skewers

Ingredients

• 1½ lb Pork Shoulder, sliced into thin strips
• 4 cloves garlic, crushed
• 6 cilantro stems, chopped
• 1 tsp white pepper
• 3 tbsp fish sauce
• 2 tbsp oyster sauce
• 2 tbsp palm sugar
• ½ cup coconut milk, plus 3 tbsp for basting
• 1 tbsp soy sauce
• 16 bamboo skewers, soaked 30 minutes

Method

1. Pound the garlic, cilantro stems, and white pepper into a paste, then whisk with the fish sauce, oyster sauce, soy sauce, palm sugar, and ½ cup coconut milk.
2. Toss the Pork Shoulder strips in the marinade and refrigerate at least 2 hours. Overnight makes a noticeable difference.
3. Thread the strips onto skewers in loose S-folds so they cook evenly and stay juicy — don't wrap them tight.
4. Grill over medium coals or a hot grill pan, 4–5 minutes a side, basting with the extra coconut milk. You want dark caramelized edges and 145°F (63°C) at the center.
5. Rest 3 minutes and eat with sticky rice, ideally standing over the grill.