serves
5
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
5
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
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episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 20 g coriander stems
- 50 g garlic cloves
- Salt, white pepper and black pepper, to season
- ½ cup (125 ml) sweetened condensed milk
- 2 tbsp palm sugar
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce
- 2 tbsp oyster sauce
- ½ cup vegetable oil
- 1 kg pork neck, cut into bite sized pieces
- 20 bamboo skewers, soaked in water
- ½ tsp salt
- Coriander leaves, ground roasted rice, cooked sticky rice, banana leaf, to serve
Resting time: 1 minute
Marinating time: 30 minutes
Instructions
- Pound the coriander stems, garlic, a generous pinch of salt, white and black pepper in a mortar and pestle to a fine paste, then transfer to a medium bowl. Add the condensed milk, palm sugar, soy sauces, oyster sauce, oil and pork neck pieces to the bowl and mix well to combine. Refrigerate for 30 minutes to marinate.
- When ready to cook, heat a barbecue or chargrill pan over medium heat. Line a serving platter with banana leaf. Thread the marinated pork onto the soaked bamboo skewers. Grill the mu bing pork skewers for several minutes each side, or until cooked. Transfer the cooked skewers to the prepared serving platter.
- Sprinkle the mu bing with coriander leaves and ground toasted rice. Serve with sticky rice.
Note
- Mu bing is best served with sticky rice and a dipping sauce made with tamarind, fish sauce, chilli powder and roasted rice.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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