Moo Ping Skewers

These Thai pork grilled skewers are typically cooked over a charcoal BBQ, but a hot griddle gives good flavour.

Hands-on time 20min, plus marinating. Cooking time about 20min. Makes 6

* Small handful coriander stalks, chopped * 2 garlic cloves, chopped * ½tsp white or black peppercorns * 2tsp fish sauce * 2tsp oyster sauce * 2tsp soy sauce * 1tsp palm sugar (see GH Tip) * 2 pork shoulder steaks, about 350g (12oz) you’ll also need * 6 wooden skewers

1 In a pestle and mortar, pound the coriander stalks, garlic and peppercorns until paste-like. Mix in the fish, oyster and soy sauces and the palm sugar. Scrape into a medium non-metallic bowl and set aside.

2 Cut the pork shoulder across the grain into rough 5mm (¼in) slices. Put into the marinade bowl, turn to coat, cover and chill for 1hr, or up to 24hr.

3 15min before cooking, cover the skewers with cold water and leave to soak.

4 Thread the pork on to the skewers, packing each strip tightly down in an S pattern.

5 Heat a griddle pan over medium heat. Add the skewers and cook, turning occasionally, for 15-20min. Add a spoonful of water to the pan every 5min or so, to help with the cooking. Serve warm, with rice.

PER SKEWER 134cals, 11g protein, 10g fat (3g saturates), 1g carbs (1g total sugars), 0g fibre

GH TIP Palm sugar has an amazing caramel buttered popcorn flavour, but if you can’t find it, replace it with light muscovado sugar.