How To : Moo Ping | Grilled Pork Skewers

pork shoulder

🥗Healthier: chicken thigh

💰Cheaper: pork loin

Chicken thigh is lower in fat and pork loin is often less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is lower in sodium and salt is a common pantry item.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index and white sugar is usually more affordable.

coconut milk

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt adds creaminess with fewer calories, while milk is a budget-friendly alternative.

Slice the pork butt into thin pieces.

Combine garlic, cilantro stems, black peppercorns, coconut sugar, msg, salt, seasoning soy sauce, thin soy sauce, oyster sauce, dark soy sauce, and coconut milk in a bowl to create the marinade.

Mix the marinade until well combined.

Add the sliced pork to the marinade and coat thoroughly.

Cover and marinate in the refrigerator for a period of time (not specified in the description).

Soak bamboo skewers in water for 30 minutes to prevent burning (inferred).

Preheat the grill to medium-high heat (inferred).

Thread the marinated pork onto the soaked skewers (inferred).

Brush the skewers with vegetable oil and additional coconut milk for basting (inferred).

Place the skewers on the grill and cook until charred and cooked through (inferred).

Remove from the grill and let rest for a few minutes before serving (inferred).

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens