Andy Oliver's recipe for Thai Moo Ping Pork skewers

Published Tuesday, Apr 14 2015, 19:20 BST  |  By  |  Add comment
To celebrate Thai New Year - which is going on right now - Masterchef finalist Andy Oliver has teamed up with Singha beer to create some authentic home-style recipes, including these delish Moo Ping pork skewers

Andy Oliver's thai Moo Ping pork skewers


Andy, who reached the finals of Masterchef in 2009 says: 'These are THE classic Bangkok streetfood skewer, moreish sweet-salty pork, eaten any time of day, ideal with a ball of sticky rice.'


  • 400g pork shoulder (make sure it has a little fat)
  • 1 lemongrass stalk, bashed
  • 2 tbsp coriander roots, chopped
  • 4-5 cloves of garlic
  • ½ tsp white peppercorns
  • 50g of shaved palm sugar or golden caster sugar
  • 1 tsp dark soy sauce
  • 2.5 tbsp fish sauce
  • 1 tbsp vegetable oil
  • 50ml coconut milk
  • pinch of salt
  • 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). Thread the marinated pork on to skewers. Slowly grill the skewers over charcoal for 15-20 mins, occasionally basting with the coconut milk using the bruised lemongrass stalk.

6 Serve with a large ball of sticky rice

Prep Time

15-20 minutes

Cook Time

Ready in 2 hours (including marinating time)

Nutrition Information

makes 12 skewers

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