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Moo Ping Lao Style
Lao Lemongrass Pork Skewers
Tender pork skewers marinated in a fragrant blend of lemongrass, garlic, and spices, then grilled to smoky perfection. A popular street food and appetizer.
ð§ ææ
- 500 g Pork shoulder(cut into 1-inch cubes)
- 2 stalks Lemongrass(tough outer layers removed, finely minced)
- 4 cloves Garlic(minced)
- 1 tbsp Coriander root(minced (optional, but traditional))
- 2 tbsp Fish sauce
- 1 tbsp Soy sauce
- 1 tbsp Oyster sauce
- 1 tbsp Sugar
- 1/2 tsp Black pepper(freshly ground)
- 2 tbsp Coconut milk(full fat, for marinade and basting)
- 12-16 Bamboo skewers(soaked in water for 30 minutes)
ðšâð³ äœãæ¹
- 1
In a bowl, combine the minced lemongrass, garlic, coriander root (if using), fish sauce, soy sauce, oyster sauce, sugar, black pepper, and 2 tbsp of coconut milk. Mix well to create the marinade.
- 2
Add the pork cubes to the marinade. Toss to ensure each piece is well coated. Cover and refrigerate for at least 30 minutes, or preferably for 2-4 hours for deeper flavor.
- 3
Thread the marinated pork onto the soaked bamboo skewers, about 3-4 pieces per skewer.
- 4
Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- 5
Grill the pork skewers for about 3-5 minutes per side, basting with a little extra coconut milk during the last few minutes of cooking. The pork should be cooked through and slightly caramelized.
- 6
Remove skewers from the grill and let them rest for a couple of minutes before serving. Serve hot.
ð¡ ããã®ã³ã
- âEnsure the lemongrass is finely minced to avoid tough fibers in the marinade.
- âSoaking the skewers prevents them from burning on the grill.
- âDon't overcook the pork, as it can become dry. The fat will render and keep it moist.
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- Add a pinch of chili flakes to the marinade for a spicy version.
- Marinate chicken thighs or firm tofu instead of pork.
- Serve with a side of sticky rice and a spicy dipping sauce (jaew).