Moo Ping with Khao Niew (Thai Grilled Pork Skewers with Sticky Rice)

Ingredients

• 500g pork shoulder, thinly sliced against the grain (about 3mm thick)
• 4 cloves garlic
• 1 tbsp chopped coriander root or stems
• 1/2 tsp white peppercorns
• 3 tbsp palm sugar
• 2 tbsp fish sauce
• 1 tbsp light soy sauce
• 1/3 cup coconut milk
• Bamboo skewers, soaked in water for 30 minutes
• 2 cups Thai sticky (glutinous) rice, soaked at least 4 hours or overnight

Before you cook

• Pound the garlic, coriander root, and white peppercorns into a rough paste using a mortar and pestle.
• Stir the palm sugar, fish sauce, soy sauce, and coconut milk into the paste until the sugar dissolves.
• Add the pork slices to the marinade and massage it in with your hands.
• Cover and refrigerate the pork for at least 2 hours.
• Thread the marinated pork slices onto the soaked bamboo skewers, 3 to 4 slices per skewer.
• Drain the soaked sticky rice.

Steps

1. Line a steamer basket with a damp cloth.
2. Spread the drained sticky rice over the cloth in an even layer.
3. Set the basket over boiling water, cover, and steam for 20 minutes, until the rice is translucent and tender.
4. Light a charcoal or gas grill and heat it to medium-high.
5. Lay the pork skewers on the grate.
6. Grill the skewers for 3 minutes on the first side.
7. Turn the skewers and baste the tops with a spoonful of leftover marinade.
8. Grill for another 3 to 4 minutes, until the edges are charred and the pork is cooked through.
9. Transfer the skewers to a plate and let them rest for 2 minutes.
10. Serve the skewers alongside the warm sticky rice.