Pork Skewers with Palm Sugar Glaze and Jaew

Name: Pork Skewers with Palm Sugar Glaze and Jaew (Mu Ping)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4
Cuisine: Thai
Ingredients: 2 tbsp chopped coriander (cilantro); 4 small shallots, sliced in half moons; vegetable oil, for brushing; 1 tbsp red chilli flakes; 1 tbsp palm sugar; 75 ml (2½ fl oz) lime juice; 60 ml 2 fl oz) fish sauce; 60 ml 2 fl oz) coconut milk; 2 tbsp palm or soft brown sugar; sliced baby cucumber, shallots and coriander (cilantro), to serve; 2 tbsp fish sauce; 1 tbsp soy sauce; 500 g (1 lb 2 oz) pork shoulder steaks, excess fat trimmed; 4 garlic cloves; 1 tbsp oyster sauce; 2 tbsp chopped coriander (cilantro) roots or stems; 2 tsp white peppercorns, crushed

Mu Ping

Preparation info

Serves
4

Difficulty
Medium
Ready in
20 min

Appears in

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.

Ingredients

Asia
Thailand
Main course
South East Asia
Microwave

Ingredients

Method