EASY Moo Ping (Thai Pork Skewers ) Recipe
INGREDIENTS ( servings: 16 - 17 skewers )
600g pork shoulder, thinly sliced
50g cane sugar
2 tablespoons mushroom soy sauce
1/3 teaspoon salt
7 tablespoons coconut milk
1/2 tablespoon sweet soy sauce
1 ½ teaspoon coriander seed
1 teaspoon white peppercorn,
5g coriander root, chopped
5g garlic
1 tablespoon oil
1 tablespoon potato starch
18 cm bamboo skewers (we made around 16 - 17 skewers )
INSTRUCTIONS
- Soak bamboo skewers in water for 2 hours before using.
- In a mixing bowl, add cane sugar, salt, mushroom soy sauce, sweet soy sauce, and coconut milk, and stir until cane sugar is dissolved. Pour the mixture on your thinly sliced pork.
- Pound white peppercorn, coriander seed, garlic, and coriander root in a mortar until fine paste.
- Place the pounded ingredients in the same mixing bowl and give it a good rub for around 6 minutes
- Add oil and potato starch in the same mixing bowl and toss until well incorporated
- Cover tightly with plastic wrap and refrigerate for 1 night (to marinade for best result.👍😁)
- Thread the pork onto the skewers and let it marinate in a fridge for 20 minutes
- Air fry at 180c (356F) for 12 minutes
Note: Air frying time might be slightly different depending on the size of the pork.
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