Moo Ping Recipe (Grilled Thai Pork Skewers)
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Make this authentic moo ping recipe at home, and you’ll feel like you’re standing on a Thai street at 8 a.m., grabbing grilled Thai pork skewers and sticky rice for breakfast in Thailand. It’s smoky with a traditional marinade and perfect for BBQ season!
For more grilling recipes, see moo yang, sai krok Isan, and mookata!
What is moo ping?
Moo ping is Thai grilled pork skewers, a popular street food made from marinated pork grilled over charcoal. Moo means pork, and ping means grilled. The meat tastes smoky, slightly sweet, and savory. It’s often served with sticky rice and enjoyed as a breakfast or snack in Thailand.
About this recipe
Gai yang and pork satay are two of the most popular grilled meats in Thailand, loved by locals and tourists alike.
For this version, thin slices of pork are marinated in a flavorful mix of seasonings and coconut milk, then grilled over charcoal until smoky and juicy. You can brush on a little extra marinade while grilling to keep the meat moist and flavorful.
They’re surprisingly easy to make, and you can even freeze them after marinating. That way, you can prep ahead and grill them straight from frozen. Perfect for parties!
Serve them with sticky rice, as a side to something spicy, or just snack on them throughout the day.
Traditionally, they’re served without dipping sauce because the meat is already so flavorful. But if you’d like some extra options, I’ve included a few ideas after the instructions!
Ingredient notes & substitutes
You’ll find everything you need for this recipe at your nearest Asian grocery store or market. For exact measurements, head to the recipe card below!
- Pork – Use pork shoulder or pork butt for the right fat-to-meat ratio; slice thinly so it stays juicy and cooks quickly without drying out.
- Oyster sauce – A staple ingredient in Thai marinades, adding umami.
- Light soy sauce – Provides salinity and enhances the pork without overpowering the other moo ping marinade flavors.
- Dark soy sauce – Used mainly for color and a touch of sweetness; it helps the skewers caramelize.
- Coconut milk – Full-fat only (I use Aroy-D), not coconut cream or light versions, this keeps the meat moist and adds richness to the marinade.
- Palm sugar – Balances saltiness with natural sweetness.
- Coriander root – A key Thai herb that gives an earthy, peppery aroma; if you can’t find the roots, use the stems and double the amount.
- White pepper
- Garlic
- Tapioca starch – Helps the marinade cling better to the meat and improves the final texture by creating a light glaze.
How to make Thai pork skewers
Step 1: Pound the garlic and coriander root together using a mortar and pestle until you get a rough paste.
Step 2: In a large bowl, mix the coconut milk, palm sugar, oyster sauce, light soy sauce, dark soy sauce, tapioca starch, and white pepper until smooth. Add the thinly sliced pork and toss well to coat every piece. Cover and marinate in the fridge overnight for the best flavor.
Step 3: Soak your bamboo skewers in water for about 20 minutes to keep them from burning. Thread the marinated pork slices onto the skewers.
Step 4: Lightly oil your grill to prevent sticking. Grill the skewers over medium heat for 2–3 minutes per side, or until they’re fully cooked and have a nice char. Serve hot, ideally with khao niao!
What cut of pork is best for skewers?
The best cut of meat for moo ping is pork shoulder or pork butt. These cuts have the perfect balance of lean meat and fat, which keeps the pork juicy, tender, and flavorful when grilled. Avoid lean cuts like pork loin, which can dry out quickly on the grill.
Recommended cuts:
- Pork shoulder (also called Boston butt): juicy, flavorful, easy to slice thin
- Pork butt: similar to shoulder, with good marbling for tenderness
Frequently asked questions
Can I use chicken instead of pork?
Yes, boneless, skinless chicken thighs work best because they stay juicy when grilled and absorb the marinade well.
How to cook frozen moo ping?
Grill the skewers straight from the freezer over medium heat. Turn frequently and cook for 10–15 minutes until the pork is fully cooked and slightly charred. You don’t need to thaw them first, just lower the heat if they start to brown too quickly.
What sauce goes with moo ping?
Moo ping is traditionally served without sauce, but if you’d like extra flavor, it pairs well with Thai nam jim jaew, sweet chili sauce, or a simple mix of fish sauce, lime juice, and chilies (prik nam pla).
More Thai pork recipes you’ll love
- Ba mee moo dang
- Nam tok moo
- Som moo (fermented sour pork sausage)
- Moo dad deaw (Thai pork jerky)
- Thai pork chops
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Moo Ping Recipe (Thai Pork Skewers)
Equipment
- cutting board and knife
- Mixing bowl
- skewers
- Grill or grill pan
- Basting brush optional
- Tongs
Ingredients
- 5 cloves garlic
- 2 coriander root
- 1.2 lb pork, thinly sliced, see notes
- 1/4 cup coconut milk
- 2 tbsp oyster sauce
- 1 1/2 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 2 1/2 tbsp palm sugar
- 1 tsp white pepper
- 1 tbsp tapioca starch
Instructions
- Pound garlic and coriander root using a mortar and pestle until fine.
- In a large bowl, mix coconut milk, palm sugar, oyster sauce, light soy sauce, dark soy sauce, tapioca starch, and white pepper. Stir until the sugar dissolves.
- Add thinly sliced pork to the bowl and toss to coat each piece well. Cover and refrigerate overnight for the best flavor.
- Soak bamboo skewers in water for at least 20 minutes to prevent burning. Thread the marinated pork onto the soaked skewers.
- Lightly oil your grill or grill pan. Cook the skewers over medium heat for about 2–3 minutes per side, brushing with extra marinade as needed. Grill until the pork is fully cooked and slightly charred. Serve hot with sticky rice!
Notes
- Use the nutrition card in this recipe as a guideline.
- Pork: Opt for pork shoulder or pork butt for the best result. Boston butt or picnic shoulders have the ideal fat content to keep the meat juicy during grilling.
How much palm sugar is needed per serving? It is mentioned in the instructions but not in the ingredients.
Hey, thank you for noticing! I have updated the recipe.
Seeing that it’s the middle of winter and grilling seems like a torturous endeavor, I was wondering if I can make these under the broiler?
Hey Karin! Yes, you can make moo ping under the broiler by marinating the pork, skewering it, and broiling each side until caramelized and cooked through.
We are a 2 person household. I’m wondering if I can make this, do the marinade and then freeze it raw? Would this affect the texture of the meat when it is thawed and grilled or broiled later?
Yes, this is absolutely possible! It’s actually sold like this at some larger stores in Thailand. Just enjoy it once it’s grilled or broiled later!