Bangkok Street Moo Ping with Coconut Sticky Rice

⏱ 60 min · Serves 4

Charred, caramelised pork skewers marinated in coconut milk, garlic and white pepper — sweet, smoky and glossy from a palm sugar baste. Served with warm coconut sticky rice and a fiery nam jim jaew for dipping, it's the smell of a Thai night market on your plate.

Per serving: 620 kcal · 33.0g protein · 58.0g carbs · 28.0g fat

Ingredients

• 500g pork shoulder, sliced into thin 1cm strips
• 200g glutinous (sticky) rice, soaked 4 hours or overnight
• 120ml coconut milk (for marinade)
• 80ml coconut milk (for rice, plus 1 tsp sugar and pinch salt)
• 4 garlic cloves, crushed
• 2 tbsp coriander stalks, finely chopped
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp light soy sauce
• 2 tbsp palm sugar (or soft brown sugar)
• 1 tsp ground white pepper
• 1 tbsp vegetable oil
• 12 bamboo skewers, soaked in water
• For the nam jim jaew: 2 tbsp fish sauce, 2 tbsp lime juice, 1 tbsp palm sugar, 1-2 tsp Thai chilli flakes, 1 tbsp toasted ground rice, 2 tbsp chopped coriander, 1 small shallot finely sliced

Method

1. Blitz or pound the garlic, coriander stalks and white pepper to a rough paste. Mix with 120ml coconut milk, oyster sauce, fish sauce, soy, 2 tbsp palm sugar and the oil.
2. Add the pork strips, massage well, cover and marinate at least 30 minutes (overnight is better).
3. Drain the soaked sticky rice and steam over boiling water in a muslin-lined steamer or bamboo basket for 25-30 minutes until translucent and tender.
4. Warm 80ml coconut milk with the sugar and salt, stir through the hot rice, cover and rest 10 minutes so it absorbs.
5. Whisk all the nam jim jaew ingredients together until the sugar dissolves; taste for a sharp-salty-hot balance.
6. Thread the pork onto skewers in gentle ribbons, keeping the meat flat. Reserve any leftover marinade.
7. Grill over hot coals or on a screaming-hot griddle pan for 3-4 minutes a side, basting with the reserved marinade, until deeply caramelised with charred edges.
8. Rest 2 minutes, then serve with warm coconut sticky rice, the nam jim jaew and extra lime wedges.