Moo Ping Skewers
- 1 kg Coles Pork Shoulder
- 2 Tbsp. Lee Kum Kee Panda Oyster Sauce
- 2 Tbsp. Lee Kum Kee Light Premium Soy Sauce
- 2 inch piece ginger, peeled, grated
- 5 cloves garlic, peeled, finely chopped
- 2 green chillies, finely chopped
- 1 bunch coriander root, finely chopped
- 3 Tbsp. Squid Fish Sauce
- 2 Tbsp. palm sugar, finely grated
- 2 tsp. ground white pepper
- Bamboo skewers
- Slice pork shoulder against the grain into bite-sized pieces and place into a non-reactive container or bowl.
- Add all ingredients, except for the pork to a blender and blitz to bring together. Taste and adjust the seasoning if required. Balance of flavours will be sweet, salty and spicy.
- Pour the marinade over the pork and mix to coat well. Cover and allow to marinade in the refrigerator for a minimum of 2 hours, ideally overnight.
- Remove pork from refrigerator 30 minutes prior to cooking to bring up to temperature. During this time, soak the bamboo skewers in water for a minimum of 30 minutes to prevent burning.
- Thread pork pieces onto the bamboo skewers, about 4 pieces for each.
- Heat BBQ (preferred) or grill plate on medium-high and grill skewers for approximately 4-5 minutes each side until slightly charred and cooked through, basting with extra marinade during cooking time.
- Serve hot.
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