THAI GRILLED PORK SKEWERS WITH STICKY RICE RECIP
Looking for the perfect picnic food with a taste of the exotic? Look no further than Thai Grilled Pork Skewers (Moo Ping) with Sticky Rice! This recipe shows you how to make incredibly tender, juicy pork skewers marinated in a sweet and savoury coconut sauce, then grilled to perfection. Paired with classic Thai sticky rice, it’s a portable, easy-to-eat, and crowd-pleasing meal. Bring the authentic taste of Thai street food to your next UK summer outing.
Now in a completely gluten-free recipe! We’ve made this possible by selecting specific gluten-free sauces (available at talardthai.com)
Ingredients (for 3-4 people)
For the Grilled Pork Skewers (Moo Ping):
- 500g Pork Shoulder, thinly sliced into bite-sized pieces
- 3 tbsp Coconut Milk
- 2 tbsp Palm Sugar (or soft brown sugar)
- 1.5 tbsp Abalone brand fish sauce
- 1.5 tbsp Megachef gluten free soy sauce
- 1 tbsp Dek som boon oyster sauce gluten free
- 3 cloves Garlic, finely minced
- 1/2 tsp Ground White Pepper
- Approx. 15-20 Bamboo Skewers
For the Sticky Rice (Khao Niao):
- 1.5 cups Thai Glutinous Rice (also called Sweet Rice)
- Water for soaking and steaming
For the Spicy Dipping Sauce (Nam Jim Jaew) – Optional but Recommended:
- 2 tbsp Abalone brand fish sauce
- 2 tbsp Fresh Lime Juice
- 1 tbsp Toasted Rice Powder (Khao Khua)
- 1-2 tsp Caster Sugar or Palm Sugar
- 1-2 tsp Dried Chilli Flakes
- 1 tbsp Shallots or Red Onion, finely chopped
- 1 tbsp Fresh Coriander, finely chopped
Method
- Prepare the Sticky Rice (Start this first): Wash the glutinous rice in several changes of cold water until the water runs mostly clear. Soak the rice in plenty of cold water for at least 4 hours, or preferably overnight. To cook, drain the rice well and steam it for 25-35 minutes until tender and translucent.
- Marinate the Pork: In a large bowl, combine the coconut milk, palm sugar (or brown sugar), fish sauce, light soy sauce, oyster sauce, minced garlic, and ground white pepper. Stir until the sugar is dissolved. Add the sliced pork and use your hands to massage the marinade into the meat thoroughly. Cover and let it marinate in the refrigerator for at least 2 hours (overnight is best for maximum flavour).
- Prepare the Dipping Sauce (Nam Jim Jaew): While the pork is marinating, make the sauce. In a small bowl, mix together the fish sauce, lime juice, sugar, toasted rice powder, chilli flakes, chopped shallots, and coriander. Stir until the sugar dissolves. Set aside.
- Skewer and Grill the Pork:
- Soak your bamboo skewers in water for at least 30 minutes to prevent them from burning.
- Thread the marinated pork pieces onto the skewers, packing them together firmly but not too tightly.
- Preheat a barbecue, griddle pan, or oven grill to a medium-high heat.
- Grill the pork skewers for 4-6 minutes per side, turning frequently, until cooked through and nicely caramelised with some charred edges. You can baste them with any leftover marinade during the first half of cooking.
- Serve for a Picnic:
- Allow the pork skewers to cool slightly before packing. You can wrap them in foil to keep them warm.
- Portion the sticky rice into small plastic bags or containers for easy handling.
- Pack the Nam Jim Jaew dipping sauce in a small, sealed jar.
- Enjoy your authentic Thai picnic!
NUMBER 8 THAI GLUTINOUS RICE
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DEK SOM BOON OYSTER SAUCE GLUTEN FREE
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THAI CORIANDER (PAK CHEE THAI )
£2.50
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Note
- Best Cut of Pork: Pork shoulder or pork neck is highly recommended as the higher fat content keeps the skewers juicy and tender after grilling.
- Toasted Rice Powder (Khao Khua): This gives the dipping sauce its signature nutty aroma. You can find it in most Asian food shops or make your own by toasting raw glutinous rice in a dry pan until golden brown, then grinding it into a coarse powder.
- Make Ahead: The pork can be marinated a day in advance. The dipping sauce also tastes better if made a few hours ahead, allowing the flavours to meld.
