Moo Ping pork skewers recipe

• 400 g (14.1oz) pork shoulder (make sure it has a little fat)
• 1 lemongrass stalk, bashed
• 2 tbsp coriander roots, chopped
• 4 cloves of garlic
• 0.5 tsp white peppercorns
• 50 g (1.8oz) shaved palm sugar or golden caster sugar
• 1 tsp dark soy sauce
• 2.5 tbsp fish sauce
• 1 tbsp vegetable oil
• 50 ml (1.8fl oz) coconut milk
• 1 pinch salt
• 12 bamboo skewers

1. Soak the bamboo skewers in water for 15 mins or so.
2. Cut the pork shoulder into 1cm thick slices against the grain, don't remove too much fat.
3. Now in a pestle and mortar add the pinch of salt and pound together the white pepper, garlic cloves and coriander roots.
4. Mix in the palm sugar, dark soy and fish sauce and use the pestle to mix and dissolve the sugar, now stir in the vegetable oil.
5. Pour this marinade mix over the sliced pork and leave for around 1 hour (maximum 4 hours).
6. Thread the marinated pork on to skewers.
7. Slowly grill the skewers over charcoal for 15-20 mins, occasionally basting with the coconut milk using the bruised lemongrass stalk.
8. Serve with a large ball of sticky rice

pork shoulder, coriander roots, garlic, sugar, soy sauce, fish sauce, vegetable oil, coconut milk, salt, bamboo skewers

Taken from www.lovefood.com/guide/recipes/47613/moo-ping-pork-skewers-recipe (may not work)