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: 1 tbsp oyster sauce; 2 tsp white peppercorns, crushed; 2 tbsp chopped coriander (cilantro) roots or stems; 60 ml 2 fl oz) coconut milk; sliced baby cucumber, shallots and coriander (cilantro), to serve; 4 garlic cloves; vegetable oil, for brushing; 4 small shallots, sliced in half moons; 2 tbsp chopped coriander (cilantro); 1 tbsp soy sauce; 1 tbsp palm sugar; 1 tbsp red chilli flakes; 75 ml (2½ fl oz) lime juice; 60 ml 2 fl oz) fish sauce; 2 tbsp fish sauce; 500 g (1 lb 2 oz) pork shoulder steaks, excess fat trimmed; 2 tbsp palm or soft brown sugar

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.