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BBQ Thai with Kittikania – MOO PING

serves 7

INGREDIENTS: Tbsp : Tablespoon  Ts : Teaspoon

  • Bamboo skewers
  • 700 gr pork neck
  • 5 cloves garlic
  • 3 cilantro roots or 2 Tbsp chopped cilantro stems
  • 2 ts toasted coriander seeds
  • 2 ts cumin powder
  • 4 Tbsp oyster sauce
  • 4 Tbsp black soy sauce
  • 3 Tbsp (35g) palm sugar
  • 5 Tbsp oil
  • 0.5 cup coconut milk
  • ¼ tsp white peppercorns
  • ¼ tsp black peppercorns
  • 3 Tbsp corn starch


For the marinade: Pound garlic, cilantro roots, peppercorns, coriander seeds, cumin powder in a mortar until fine. Add palm sugar and pound until dissolved. Add all remaining marinade ingredients, except oil, and stir to mix.

Cut pork into thin, bit-sized pieces, about 3mm thick. If you see any silver skin on the pork, remove it. Pour the oil over the pork and mix well. Let marinate until the oil disappear

Pack them neatly on top of each other and it’ll help shape the skewers. Add the marinade mix into the bag. If possible, let the pork sit in the fridge on the skewers for at least a few more hours before grilling to set the shape of the skewers.

Grill over medium to medium high heat, 1.5 – 2 minutes per side


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