Moo-Ring Chargrilled Pork on Skewers

Preparation info

  • Difficulty


  • Makes



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Recipes from Brixton Village

Recipes from Brixton Village

By Miss South

Published 2014

  • About

You can use an inexpensive cut like pork shoulder for this. To get thin slices, pop the meat in the freezer for about 15 minutes before cutting, as it firms it up and makes it easier to slice without tearing.


  • 4 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 2 tablespoons fish sauce
  • 4 tablespoons palm sugar, grated
  • 4 stems coriander root, chopped
  • 1 tablespoon ground white pepper
  • 2 cloves garlic, chopped
  • 6 tablespoons vegetable oil
  • 1 kg pork shoulder, thinly sliced


Put all the ingredients except the pork in the blender and blend until you have a smoothish paste. Pour this over the pork slices and marinate for at least 2–3 hours (or overnight, if possible) to allow the flavours to develop.

About 30 minutes before you want to make the moo-ping, soak 12 wooden skewers in cold water and take the pork out of the fridge to come to room temperature. Then start skewering the pork, making sure the pieces are all flat on one side. Leave enough space on the skewers at the top to allow you to hold them.

Grill your moo-ping over hot coals or under the hottest grill you can get until they are cooked through and starting to char at the edges. This should take about 5 minutes each side.

Serve with the roasted chilli sauce.