Moo Ping with Sticky Rice (Thai Grilled Pork Breakfast)

Ingredients

• •1 1/2 lb pork shoulder, thinly sliced
• •2 cups sticky rice
• •4 cloves garlic, minced
• •2 tbsp fresh cilantro stems, finely chopped
• •2 tbsp palm sugar, grated
• •2 tbsp fish sauce
• •1 tbsp soy sauce
• •1/3 cup coconut milk
• •1/2 tsp white pepper
• •1 tbsp vegetable oil

Directions

1. 1Mix garlic, cilantro stems, palm sugar, fish sauce, soy sauce, coconut milk, white pepper, and vegetable oil.
2. 2Toss the pork shoulder with the marinade, cover, and refrigerate for 2 hours.
3. 3Soak the sticky rice for the same 2 hours, then drain and steam it until tender, about 20 minutes.
4. 4Thread the marinated pork onto skewers, folding longer slices back on themselves so they cook evenly.
5. 5Grill the skewers over medium-high heat for 3–4 minutes per side until browned and cooked through.
6. 6Serve the hot moo ping with portions of steamed sticky rice.

💡 Keep some fat on the pork shoulder; lean pork dries before the palm-sugar marinade has time to caramelize.

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