Thai
Moo Ping
Thai grilled pork skewers are marinated with coriander root, garlic, white pepper, palm sugar, fish sauce, and coconut milk, then grilled until smoky and lightly charred. They are best served hot with warm sticky rice, just like a morning street stall in Thailand.
Watch it madeMarion Grasby · 7:18
Ingredients
- Pork shoulder or pork neck, sliced thinly across the grain350g
- Pork fat, thinly sliced50g
- Bamboo skewers, soaked in water for 30 minutes8
- Coriander roots, scraped and chopped2 roots
- Garlic cloves4
- White peppercorns1 teaspoon
- Palm sugar, finely chopped1 1/2 tablespoons
- Fish sauce1 tablespoon
- Light soy sauce1 tablespoon
- Oyster sauce1 tablespoon
- Dark sweet soy sauce1 teaspoon
- Coconut milk3 tablespoons
- Tapioca starch1 teaspoon
- Neutral oil1 tablespoon
- Coconut cream, for brushing2 tablespoons
- Cooked Thai sticky rice, for serving2 portions
Method
- Pound the coriander roots, garlic, and white peppercorns in a mortar until they form a fine paste.
- In a bowl, mix the paste with palm sugar, fish sauce, light soy sauce, oyster sauce, dark sweet soy sauce, coconut milk, tapioca starch, and neutral oil until the sugar dissolves.
- Add the sliced pork and pork fat, then massage the marinade into the meat until every piece is well coated.
- Cover and refrigerate for at least 4 hours, or overnight for the deepest flavor.
- Thread the pork onto soaked bamboo skewers, folding the slices back and forth and adding small pieces of fat between some pieces so the skewers stay juicy.
- Prepare a charcoal grill to medium heat, or heat a grill pan until hot, and lightly oil the grate if needed.
- Grill the skewers for 10 to 12 minutes, turning often and brushing with coconut cream, until the pork is cooked through, glossy, and charred at the edges.
- Rest the skewers for 2 minutes, then serve hot with warm Thai sticky rice.
Common questions
Can I substitute pork shoulder if I can't find pork neck for Moo Ping?
Yes. Pork shoulder is the most practical substitute and stays juicy when sliced thinly across the grain. If using a leaner cut, keep the marinade time long and avoid overcooking, since Moo Ping should be tender and slightly caramelized.
How long should I marinate Moo Ping for the best flavor?
Marinate at least 4 hours, but overnight is better for deeper seasoning and tenderness. If you’re short on time, 2 hours will work in a pinch, though the pork will taste less balanced and less aromatic.
What are the most common mistakes when grilling Moo Ping?
The biggest mistakes are slicing the pork too thick, not soaking the skewers, and grilling over heat that’s too high. That can cause burning before the center cooks. Turn often and baste lightly for a glossy finish.
How do I store leftover Moo Ping and reheat it without drying it out?
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently in a covered pan over low heat or in a low oven. Add a teaspoon of water or coconut milk to help keep it moist.
What should I serve with Moo Ping for a proper Thai-style meal?
Serve it with sticky rice, fresh cucumber, and a simple chili dipping sauce or nam jim jaew. It also works well with pickled vegetables or a crisp herb salad to balance the sweet-salty, smoky pork.