Cherry & Dennis Helper Habitat

Thai Moo Ping with Sticky Rice

泰式燒豬肉串配糯米

Thai Moo Ping with Sticky Rice — finished dish

Total time: 45 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Thai moo ping grills coconut-marinated pork skewers until caramelised and serves them with sticky rice.

01

Ingredients

Main ingredients

700 g pork shoulder
400 g glutinous rice
150 ml coconut milk
3 pieces coriander roots
4 cloves garlic

Pork marinade

2 tbsp fish sauce
1 tbsp light soy sauce
1 tbsp palm sugar
1 tsp white pepper

Thai Moo Ping with Sticky Rice — ingredients

02

Tools

cutting board
knife
bamboo skewers
steamer
grill

Thai Moo Ping with Sticky Rice — tools

03

Steps

Thai Moo Ping with Sticky Rice — Soak glutinous rice for at least four hours, then drain

Step 1

Soak glutinous rice for at least four hours, then drain

Soak glutinous rice for at least four hours, then drain.

Thai Moo Ping with Sticky Rice — Mix fish sauce, soy sauce, sugar, white pepper and coconut milk

Step 2

Mix fish sauce, soy sauce, sugar, white pepper and coconut milk

Mix fish sauce, soy sauce, sugar, white pepper and coconut milk.

Thai Moo Ping with Sticky Rice — Slice pork shoulder thinly across the grain; pound coriander root and garlic

Step 3

Slice pork shoulder thinly across the grain; pound coriander root and garlic

Slice pork shoulder thinly across the grain; pound coriander root and garlic.

Thai Moo Ping with Sticky Rice — Mix pork with the marinade and refrigerate for at least two hours

Step 4

Mix pork with the marinade and refrigerate for at least two hours

Mix pork with the marinade and refrigerate for at least two hours.

Thai Moo Ping with Sticky Rice — Steam the drained rice in a cloth-lined steamer for 20 minutes

Step 5

Steam the drained rice in a cloth-lined steamer for 20 minutes

Steam the drained rice in a cloth-lined steamer for 20 minutes.

Thai Moo Ping with Sticky Rice — Fold and thread the marinated pork snugly onto skewers

Step 6

Fold and thread the marinated pork snugly onto skewers

Fold and thread the marinated pork snugly onto skewers.

Thai Moo Ping with Sticky Rice — Preheat the grill to medium-high and lightly oil it

Step 7

Preheat the grill to medium-high and lightly oil it

Preheat the grill to medium-high and lightly oil it.

Thai Moo Ping with Sticky Rice — Grill each side for three to four minutes, brushing lightly with marinade

Step 8

Grill each side for three to four minutes, brushing lightly with marinade

Grill each side for three to four minutes, brushing lightly with marinade.

Thai Moo Ping with Sticky Rice — Move to lower heat and continue until caramelised

Step 9

Move to lower heat and continue until caramelised

Move to lower heat and continue until caramelised.

Thai Moo Ping with Sticky Rice — Cut the thickest piece to confirm the centre is fully cooked with no pinkness

Step 10

Cut the thickest piece to confirm the centre is fully cooked with no pinkness

Cut the thickest piece to confirm the centre is fully cooked with no pinkness.

Thai Moo Ping with Sticky Rice — Fluff the sticky rice and shape it into small portions

Step 11

Fluff the sticky rice and shape it into small portions

Fluff the sticky rice and shape it into small portions.

Thai Moo Ping with Sticky Rice — Serve the pork skewers with the warm sticky rice

Step 12

Serve the pork skewers with the warm sticky rice

Serve the pork skewers with the warm sticky rice.

Common mistakes

Do not skip the doneness check or rush with excessive heat, which can burn the outside while leaving the centre undercooked.

Tips

Measure first and keep raw and cooked utensils separate; debone, reduce chilli and cut smaller for children or older adults.