Moo Ping
Thai Grilled Pork Skewers
Moo Ping are succulent Thai grilled pork skewers, a beloved street food often enjoyed for breakfast with sticky rice. Thinly sliced pork shoulder is marinated in a flavorful blend of coconut cream, fish sauce, oyster sauce, palm sugar, and aromatics, then grilled to perfection.
🧂 Ingredients
- 600 g Pork shoulder(Cut into thin, bite-sized pieces, about 0.5 cm (1/4 inch) thick. Fatty cuts are preferred for tenderness and flavor.)
- 100 ml Coconut cream(Full-fat recommended for richness.)
- 3 tbsp Fish sauce(A good quality Thai fish sauce.)
- 2 tbsp Oyster sauce(Adds umami and a slight sweetness.)
- 3 tbsp Palm sugar(Finely chopped or grated. Brown sugar can be substituted if palm sugar is unavailable.)
- 6 cloves Garlic(Peeled.)
- 2 Cilantro roots(Washed thoroughly and trimmed. If unavailable, use cilantro stems.)
- 1 tsp White pepper(Freshly ground preferred for best flavor.)
- 20 Bamboo skewers(Soaked in water for at least 30 minutes to prevent burning.)
- for serving Sticky rice(Cooked according to package instructions.)
👨🍳 Instructions
- 1
Prepare the marinade paste: In a mortar and pestle, pound the garlic cloves, cilantro roots, and white pepper until a fine paste forms. If you don't have a mortar and pestle, you can finely mince the garlic and cilantro roots and then mash them together with the pepper, or use a food processor.
⏱️ 10 minutes - 2
Make the marinade: In a medium bowl, combine the prepared paste with coconut cream, fish sauce, oyster sauce, and palm sugar. Stir well until the palm sugar is dissolved. Taste and adjust seasoning if needed; it should be a balance of salty, sweet, and savory.
⏱️ 5 minutes - 3
Marinate the pork: Add the thinly sliced pork shoulder to the marinade. Toss thoroughly to ensure every piece is coated. Cover the bowl and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld and the pork to tenderize.
⏱️ 3+ hours (marinating) - 4
Skewer the pork: Once marinated, thread the pork slices onto the soaked bamboo skewers. Fold the slices to create pleats or waves for a more appealing presentation and even cooking. Aim for about 4-5 pieces of pork per skewer.
⏱️ 15 minutes - 5
Grill the skewers: Preheat your grill (charcoal grill is traditional and recommended for authentic flavor) to medium-high heat. The grill surface should be hot enough that a drop of water sizzles and evaporates immediately. Grill the Moo Ping skewers for about 5-7 minutes per side, or until the pork is cooked through, slightly caramelized, and has attractive grill marks. Baste with any remaining marinade during the last few minutes of grilling, being careful not to let it burn.
⏱️ 10-15 minutes - 6
Serve: Remove the Moo Ping from the grill and let them rest for a minute. Serve hot, ideally with steamed sticky rice and a side of 'jaew' dipping sauce for an authentic Thai street food experience.
⏱️ 2 minutes
💡 Pro Tips
- ✓Soaking bamboo skewers in water for at least 30 minutes before use is crucial to prevent them from burning on the grill.
- ✓Using pork shoulder with a good amount of fat is key to achieving tender and juicy Moo Ping. The fat renders during grilling, adding flavor and moisture.
- ✓For an authentic touch, serve with a spicy and tangy 'jaew' dipping sauce, which complements the richness of the pork.
- ✓If grilling indoors, use a grill pan over medium-high heat and ensure good ventilation.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Substitute chicken thigh or beef sirloin for pork.
- Experiment with different dipping sauces like sweet chili sauce or a spicy lime dressing.
- Add a pinch of ground coriander to the marinade for an extra layer of flavor.