Pork Skewers with Palm Sugar Glaze and Jaew

Mu Ping


Preparation info

  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

You can follow your nose to the mu ping stalls at Bangkok’s night markets. Bits of marinated pork are skewered, charcoal-grilled and brushed with a coconut and palm sugar glaze. Dipped into a spicy roasted chilli sauce (jaew), it’s porcine bliss. A sharp fresh Green papaya salad would make a nice counterpart to the skewers.


  • 4 garlic cloves
  • 2 tsp white peppercorns, crushed
  • 2 tbsp chopped coriander (cilantro) roots or stems
  • 1 tbsp oyster sauce
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 500 g (1 lb 2 oz) pork shoulder steaks, excess fat trimmed
  • 2 tbsp palm or soft brown sugar
  • 60 ml 2 fl oz) coconut milk
  • vegetable oil, for brushing


If using wooden skewers, soak them for 30 minutes before cooking.

To make the marinade, place the garlic, white peppercorns, coriander, oyster, fish and soy sauces in a food processor to blend (alternatively, chop by hand).

Trim the pork of any excess fat and thinly slice the pork about 5 mm (¼ inch) thick. Place in a shallow baking dish or zip lock bag and pour the marinade over. Massage it into the flesh, cover and refrigerate for 2 hours or up to overnight. Remove and bring to room temperature before grilling.

To make the glaze, mix the palm sugar and coconut milk together. Microwave for 1 minute for the sugar to melt or heat in a small saucepan until liquid.

Make the roasted chilli sauce by mixing the ingredients together. Thread the pork onto the skewers, pushing the meat close together. Preheat your outdoor grill or a chargrill pan. Brush both sides with oil so the meat doesn’t stick and crack lots of black pepper over. Grill the skewers over indirect or low heat for 10 minutes. Because pork shoulder is marbled, you want the fat to melt out slowly. Once the meat has browned and is almost done, brush the skewers with the coconut palm glaze on one side and then turn over and repeat on the other side.

Serve the skewers with the roasted chilli sauce, sliced baby cucumbers, shallots and coriander.