Thai Pork Skewers - Moo Ping

Cook Time 1 hour 15 minutes

Servings 4-5

Ingredients

500g pork neck, sliced thin

Coconut cream, for brushing on the skewers while grilling

Bamboo skewers flagged, soaked in water

1 cup white sticky rice

Marinade

1 tsp white peppercorn

6 coriander roots

3 cloves garlic

2 tbsp oyster sauce

2 tbsp soy sauce

1 tbsp fish sauce

2 tbsp brown sugar

1 tsp dark soy

Jeow Dressing

3 garlic cloves

6-8 Thai red chillies

Pinch salt

2 tbsp caster sugar

¼ cup fish sauce

2 limes, juiced

¼ cup coriander, chopped

Method

In a mortar and pestle pound the white peppercorn, garlic and coriander roots to a fine paste. Mix the rest of the marinade ingredients together.

Marinade the pork neck, making sure all the pork neck is coated in the marinade. Leave to marinade for 3 - 4 hours or best overnight.

Soak the sticky rice for 4 hours or best overnight. Skewer the pork onto the bamboo skewers and set aside.

In a mortar and pestle pound the garlic, chilli, and salt to a paste then add the fish sauce, lime juice and sugar, taste and more fish sauce or sugar as you like. Finally add the coriander and place the dressing into a bowl.

Cook the sticky rice in a steamer, using a cheese cloth to line the base off the steamer to rice doesn’t fall through the holes. Steam the sticky rice for 10 - 15 minutes until the rice is soft.

Grill the skewers over medium heat charcoal. Brush the coconut over the meat as you are grilling giving it a rich glossy skewer.

Serve the skewers with the steamed sticky rice and jeow dressing.