@wiskinglinda: #wisking #handbike

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Wisking-Linda
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Wednesday 07 October 2026 07:32:02 GMT
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Make extra. The first batch won’t reach the table. 🇹🇭🔥 หมูปิ้ง • MOO PING Juicy Thai grilled pork skewers with caramelized edges and warm sticky rice. Sweet, savory, garlicky—and worth the overnight marinade. 🍽️ Makes 10–12 small skewers ⏱️ Prep: 25 min | Marinate: 4–12 hr | Grill: about 8–12 min INGREDIENTS • 600 g pork shoulder, with some fat retained • 4 garlic cloves • 3 coriander roots—or 1½ tbsp finely chopped cilantro stems • ½ tsp white peppercorns • 2 tbsp finely shaved palm sugar • 1 tbsp fish sauce • 1 tbsp Thai light soy sauce • 1 tbsp oyster sauce • 1 tsp Thai dark soy sauce • ¼ cup unsweetened full-fat coconut milk • 1 tsp cornstarch • 2 tbsp separate coconut milk for brushing • Soaked bamboo skewers • Cooked Thai sticky rice, to serve HOW TO MAKE IT 1. Pound garlic, coriander roots and white pepper into a fine paste. 2. Mix with palm sugar, fish sauce, both soy sauces, oyster sauce, coconut milk and cornstarch until the sugar dissolves. 3. Slice pork 2–3 mm thin across the grain. Coat with marinade, cover and refrigerate for 4–12 hours. 4. Fold pork onto soaked skewers, keeping each skewer relatively flat for even cooking. 5. Grill over moderate heat, turning often and brushing lightly with the separate coconut milk. Cook through until golden and caramelized, about 8–12 minutes depending on thickness and heat. Discard the raw-pork marinade. 6. Serve hot with sticky rice. 🌶️ The trick: thin slices, a little pork fat and steady heat. Move the skewers away from flames so the palm sugar caramelizes without burning. Follow Thai Bites Daily for authentic Thai recipes you can make at home. #MooPing #ThaiFood #ThaiStreetFood #PorkSkewers #ThaiBitesDaily ck
Make extra. The first batch won’t reach the table. 🇹🇭🔥 หมูปิ้ง • MOO PING Juicy Thai grilled pork skewers with caramelized edges and warm sticky rice. Sweet, savory, garlicky—and worth the overnight marinade. 🍽️ Makes 10–12 small skewers ⏱️ Prep: 25 min | Marinate: 4–12 hr | Grill: about 8–12 min INGREDIENTS • 600 g pork shoulder, with some fat retained • 4 garlic cloves • 3 coriander roots—or 1½ tbsp finely chopped cilantro stems • ½ tsp white peppercorns • 2 tbsp finely shaved palm sugar • 1 tbsp fish sauce • 1 tbsp Thai light soy sauce • 1 tbsp oyster sauce • 1 tsp Thai dark soy sauce • ¼ cup unsweetened full-fat coconut milk • 1 tsp cornstarch • 2 tbsp separate coconut milk for brushing • Soaked bamboo skewers • Cooked Thai sticky rice, to serve HOW TO MAKE IT 1. Pound garlic, coriander roots and white pepper into a fine paste. 2. Mix with palm sugar, fish sauce, both soy sauces, oyster sauce, coconut milk and cornstarch until the sugar dissolves. 3. Slice pork 2–3 mm thin across the grain. Coat with marinade, cover and refrigerate for 4–12 hours. 4. Fold pork onto soaked skewers, keeping each skewer relatively flat for even cooking. 5. Grill over moderate heat, turning often and brushing lightly with the separate coconut milk. Cook through until golden and caramelized, about 8–12 minutes depending on thickness and heat. Discard the raw-pork marinade. 6. Serve hot with sticky rice. 🌶️ The trick: thin slices, a little pork fat and steady heat. Move the skewers away from flames so the palm sugar caramelizes without burning. Follow Thai Bites Daily for authentic Thai recipes you can make at home. #MooPing #ThaiFood #ThaiStreetFood #PorkSkewers #ThaiBitesDaily ck

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