Moo Ping Pork Skewers
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes plus overnight marinating
Cooking time: 8 minutes per skewer
- 15 bamboo skewers
- 1kg/2.2lbs pork neck/pork scotch fillet
- 200g/7ozs pork back fat
- 140g/5ozs palm sugar
- 8 cloves garlic, peeled
- 6 coriander roots (around 30g/1oz) (wash very well)
- 4 tablespoons soy sauce
- 4 tablespoons oyster sauce
- 1 teaspoon white pepper
- 200g/7ozs pork back fat, sliced thinly and then cut into squares
Step 1 - Cut the pork into inch wide strips, around 1/2 cm in thickness. Blend the palm sugar, garlic, coriander roots, soy sauce, oyster sauce and white pepper together. Alternatively you can pound the garlic, sugar and coriander roots in a mortar and pestle and then mix with the rest of the ingredients. Marinate the pork in this mixture overnight. Soak skewers in water overnight. I find that if it's shorter time then they burn.
Step 2 - Thread the pork onto the skewers in an accordion pattern adding 1-2 squares of the back fat on each skewer. Allow them to sit at room temperature for 1 hour while the charcoal is heating up. Cook for 4 minutes on each side.