600gr pork

¼ cup oyster sauce

¼ Light soya sauce (golden mountain)

¼ Nam pla

70gr Palm sugar

1/8 cup Tapioca flour

¼ cup vegetable oil

3 cloves garlic

1 teaspoon whole white pepper

10 Coriander roots

15 Skewers

1 tablespoon coconut milk
Moo ping

Thai barbecued pork
Serves 4

Thai cooks have expertly refined the art of grilling - here, pork is marinated in a boldly flavoured mixture and is can either be prepared on the barbeque or grilled.

Thai barbequed pork is mostly served as a snack in Thailand, and in parts eaten for breakfast. It is most common eaten with sticky rice and as an accompniment serve with papaya salad. This will be a perfect meal to serve in the summer.
Slice pork into 5mm thick and 2½ inch long. Then in a mortar crush garlic, white pepper, and coriander roots.

In a bowl mix sliced pork and crushed mixture; then blend well and add oyster sauce, light soya sauce, nam pla, Palm sugar, tapioca flour, and vegetable oil.

Massage pork until it has absorbed all liquid. Place in fridge for 3 hours.

Soak bamboo skewers in water for 1 hour. Thread each slice of pork down the center onto a skewer, being careful not to tear meat or expose skewer. Place back in fridge for 1 hour.

Preheat grill or broiler. Brush skewered pork with 1 tablespoon coconut milk and place on grill or broiler pan 4 inches from heat 5 to 6 minutes. Turn, brush with remaining tablespoon coconut milk and grill 3 to 4 minutes, or until cooked through.

Serve with sticky rice and papaya salad for a more authentic thai meal
Conversion chart
1/5 teaspoon = 1 milliliter
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1/5 cup = 50 ml
1 cup = 240 ml
2 cups (1 pint) = 470 ml
4 cups (1 quart) = .95 liter
4 quarts (1 gal.) = 3.8 liters
Sticky rice
Papaya salad