Dinner

Moo Ping (Thai Pork Skewers) Recipe

Name: Moo Ping (Thai Pork Skewers) Recipe
Prep time: 10 min
Cook time: 6 min
Total time: 4 h 16 min
Cuisine: Thai
Ingredients: 5 cloves garlic; 2 coriander roots; 1¼ cups (¼ cup) coconut milk; 2 tablespoons oyster sauce; 1½ tablespoons light soy sauce; ½ tablespoon dark soy sauce; 2½ tablespoons palm sugar; 1 teaspoon white pepper; 1 tablespoon tapioca starch; 1.2 lb thinly sliced pork (preferably pork shoulder or pork collar)

ByHarper Ellington April 20, 2026April 20, 2026

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Introduction

Moo Ping is a beloved Thai street food featuring tender pork skewers marinated in flavorful aromatics and grilled to perfection. These juicy, caramelized bites are perfect for a quick meal or snack and pair wonderfully with sticky rice.

A pile of grilled meat skewers is arranged on a large green banana leaf, showing layers of juicy, browned meat with a slightly crispy texture and shiny glaze from the marinade. The meat pieces vary in color from light golden brown to dark caramelized edges, giving a rich oily look. The thin wooden skewers stick out mostly from the bottom right corner, and two white and yellow plumeria flowers rest near the top right. The whole setup lies on a wooden surface that has been changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 cloves garlic
2 coriander roots
1.2 lb pork, thinly sliced (see notes)
¼ cup coconut milk
2 tbsp oyster sauce
1½ tbsp light soy sauce
½ tbsp dark soy sauce
2½ tbsp palm sugar
1 tsp white pepper
1 tbsp tapioca starch

Instructions

Step 1: Prep the aromatics by pounding the garlic and coriander roots together using a mortar and pestle until they form a rough paste.
Step 2: In a large bowl, whisk together coconut milk, palm sugar, oyster sauce, light soy sauce, dark soy sauce, tapioca starch, and white pepper to create the marinade.
Step 3: Add the thinly sliced pork to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 4 hours, ideally overnight, to develop the best flavor.
Step 4: Soak bamboo skewers in water for 20 minutes to prevent burning. Then thread the marinated pork strips tightly onto the skewers.
Step 5: Lightly oil your grill and cook the skewers over medium heat for 2 to 3 minutes per side. Flip to cook evenly until the pork is fully cooked with a caramelized char.
Step 6: Serve the Moo Ping hot, traditionally accompanied by warm sticky rice (khao niao).

Tips & Variations

If coriander roots are unavailable, use fresh coriander stems or substitute with a small amount of celery stalk for a similar flavor.
For extra smoky flavor, grill over charcoal rather than a gas grill.
Adjust palm sugar to taste for a sweeter or less sweet marinade.
Swap pork shoulder for pork belly for a richer, fattier version.

Storage

Store leftover cooked skewers in an airtight container in the refrigerator for up to 3 days. Reheat gently on a grill or in a skillet to retain moisture and texture. The marinade is best used fresh; do not store raw marinated meat for more than 24 hours.

How to Serve

A close-up of several grilled meat skewers stacked on top of each other, showing three visible wooden sticks holding uneven pieces of glossy, well-cooked brown meat with a slightly crispy texture. The skewers rest on a large dark green banana leaf, and there are two small white flowers with yellow centers placed near the top right corner. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of pork for Moo Ping?

Yes, while pork shoulder is ideal for its balance of lean and fat, pork belly or pork loin can also work. Just adjust cooking time accordingly to avoid overcooking lean cuts.

Is there a vegetarian alternative to Moo Ping?

For a vegetarian version, try marinating thick slices of firm tofu or seitan in the same marinade, then grill them similarly. They won’t have the exact texture but will carry the delicious flavors well.