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Griddled pork skewers with spicy moo ping sauce
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By Saiphin Moore
This is the perfect recipe to get your family or guests involved in! Someone can make the marinade, another can be in charge of the skewering, and a final person on the grill.
Makes: 8 skewers
5 cloves garlic, peeled
10 white peppercorns
3 coriander stalks (without leaves)
1 tsp coriander seeds
5 tbsp oyster sauce
5 tbsp soy sauce
1 tbsp light brown soft sugar
1 tbsp clear honey
3 tbsp cornflour
5 tbsp vegetable oil
3 tbsp Thai fish sauce
500g boneless pork tenderloin, cut into thin slices
1-2 Thai chillies (depending on taste), thinly sliced
2 tbsp lime juice
1 Using a pestle and mortar, crush the garlic, peppercorns, coriander stalks and coriander seeds into a rough paste. Transfer to a large, lidded container. Thoroughly mix together the oyster sauce, soy sauce, sugar, honey, cornflour, oil and 2 tbsp fish sauce, then stir into the crushed paste. Add the pork slices to the marinade, ensure they are well coated in the mixture, put on the lid and marinate in the fridge for at least 1 hour or ideally overnight. If using wooden skewers, soak in water for at least 30 minutes (this will prevent the skewers from burning).
2 When you’re ready to cook, preheat a grill or griddle pan until very hot. Meanwhile, thread the marinated pork onto skewers (2-3 slices per skewer). Grill or griddle the skewers for 1-2 minutes on each side, or until cooked through with no pink meat remaining (you want the meat to be slightly charred on the outside). In a small bowl, mix the chillies, remaining 1 tbsp fish sauce and the lime juice to make a dipping sauce. Serve the skewers with the sauce.
Typical values per serving:
This recipe was first published in November 2021.
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