Description
Moo Ping is a popular Thai street food featuring tender, marinated pork skewers grilled to perfection. The pork is soaked in a flavorful mixture of coconut milk, garlic, soy sauces, and palm sugar, resulting in juicy and aromatic bites with a slight caramelized char. Perfectly paired with sticky rice, these Thai pork skewers offer an authentic taste of Thailand in under 30 minutes of active cooking time.
Ingredients
Scale
Aromatics
- 5 cloves garlic
- 2 coriander roots
Marinade
- 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
Main Ingredient
- 1.2 lb thinly sliced pork (preferably pork shoulder or pork collar)
Instructions
- Prep the aromatics: Using a mortar and pestle, pound the garlic and coriander roots together until they form a rough paste, releasing their fragrances and flavor.
- Mix the marinade: In a large bowl, whisk together the coconut milk, palm sugar, oyster sauce, light soy sauce, dark soy sauce, tapioca starch, and white pepper until the sugar dissolves and the mixture is smooth.
- Marinate: Add the thinly sliced pork to the marinade and toss thoroughly to coat every piece. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, ideally overnight, to let the flavors deeply penetrate the meat.
- Prepare the skewers: Soak bamboo skewers in water for 20 minutes to prevent burning during grilling. After soaking, tightly thread the marinated pork strips onto each skewer.
- Grill and glaze: Lightly oil your grill grates and preheat to medium heat. Cook the skewers for 2 to 3 minutes per side, flipping and basting as needed, until the pork is fully cooked through and develops a beautiful caramelized char.
- Serve: Serve the hot Moo Ping skewers immediately, traditionally accompanied by sticky rice (khao niao) for a complete Thai street food experience.
Notes
- For best results, use pork shoulder or pork collar as they remain tender and juicy when grilled.
- Marinating overnight enhances the depth of flavor and tenderness of the pork.
- Soaking bamboo skewers is essential to prevent them from burning on the grill.
- You can substitute palm sugar with brown sugar if unavailable, though palm sugar provides a more authentic taste.
- Serve with a simple dipping sauce made from chili and vinegar for extra kick, if desired.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Grilling
- Method: Grilling
- Cuisine: Thai
Keywords: Moo Ping, Thai pork skewers, grilled pork, Thai street food, marinated pork skewers, coconut milk pork, Thai BBQ
