Moo Ping Recipe (Grilled Thai Pork Skewers)
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There is nothing quite like the smell of juicy, lightly sweet, and deeply savory moo ping wafting through the air. These Thai grilled pork skewers will remind you of the ones in Thailand, and they are incredibly easy to recreate at home using the traditional marinade I’ve used for years.
What is moo ping?
Moo ping is Thai grilled pork skewers. To make it, thin slices of pork are marinated in a rich blend of coconut milk, garlic, soy sauce, and palm sugar, then grilled over hot charcoal until juicy and perfectly caramelized.
While gai yang (grilled chicken) and moo yang (grilled pork neck) are iconic Thai BBQ dishes, moo ping holds a special place in our daily lives. In Thailand, we traditionally enjoy it as a quick, grab-and-go breakfast or a midday snack, almost always paired with a bag of warm sticky rice.
Why this recipe works
If you’ve ever grilled pork skewers and ended up with dry, flavorless meat, this recipe is for you. Here is the “secret sauce” to why this version never fails:
- Fat equals flavor: Using marbled pork shoulder or pork butt ensures your skewers stay juicy.
- Tender meat: Marinating in full-fat coconut milk acts as a natural tenderizer for succulent meat.
- Tapioca starch: This is my secret weapon; it helps the marinade cling to the meat and creates that signature glossy glaze.
- Perfect caramelization: Palm sugar creates a rich, smoky glaze that white sugar simply can’t match.
- Thin slices: By slicing the meat thin, it cooks quickly, staying tender and absorbing the marinade all the way through.
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
✱ You can find everything you need at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
- Pork shoulder or butt – Use pork shoulder or pork butt (Boston butt). These cuts have enough fat to stay juicy on the grill. Slice thinly against the grain for tender skewers.
- Full-fat coconut milk – Use a high-quality brand like Aroy-D; avoid “light” coconut milk or coconut cream, as the specific fat content here is what tenderizes the pork.
- Palm sugar – Shave or crumble the sugar before measuring to ensure it dissolves completely into the marinade without leaving grainy patches.
- Oyster sauce & light soy sauce – These provide the salt and umami base.
- Dark soy sauce – This is a thick, syrupy sauce used primarily for the deep mahogany color; if omitted, your skewers will taste fine but will look much paler.
- Coriander root – If unavailable, substitute with the bottom two inches of the cilantro stems (double the amount) to mimic that signature earthy aroma.
- Tapioca starch – Also labeled as “tapioca flour,” this is essential for the glaze.
- Garlic & white pepper – Use fresh garlic cloves and ground white pepper for the best fragrance.
How to make Thai pork skewers
Step 1: Pound the spices. Use a mortar and pestle to pound the garlic and coriander roots together until they form a fragrant, rough paste.
Step 2: Marinate for maximum flavor. In a large bowl, whisk the coconut milk, palm sugar, oyster sauce, both soy sauces, tapioca starch, and white pepper until smooth. Toss in the thinly sliced pork, ensuring every piece is well-coated, and refrigerate overnight for the best flavor.
✱ If you have leftover marinade in the bowl, don’t throw it away! Use a brush to baste the skewers with the extra sauce during the final minute of grilling.
Step 3: Prepare and thread the skewers. Soak your bamboo skewers in water for at least 20 minutes, then thread the marinated pork slices onto the sticks.
Step 4: Grill. Lightly oil your grill and cook the skewers over medium heat for 2–3 minutes per side until they are fully cooked and boast a beautiful, caramelized char. Serve hot with sticky rice for the traditional street food experience!
Common mistakes to avoid
❥ Using lean meat: This is the most common error. Pork loin or tenderloin will turn dry and rubbery. You need the fat to render down.
❥ Not soaking your skewers: If using bamboo skewers, soak them in water for at least 20 minutes before threading. If you skip this, the wood will catch fire and snap before the pork is even cooked through.
❥ Slicing the meat too thick: If slices are too thick, the outside will burn from the sugar in the marinade before the inside is fully cooked.
❥ Grilling over heat that is too high: Because of the palm sugar and coconut milk, these skewers can burn quickly. Use medium heat. If you see too much flare-up from the dripping fat, move the skewers to a cooler part of the grill.
❥ Crowding the grill: Leave a little space between each skewer. This allows the heat to circulate and gives you that even, golden-brown caramelization on all sides.
How to freeze and reheat
- Freezing raw skewers: Once you have threaded the marinated pork onto the soaked skewers, lay them flat on a baking sheet lined with parchment paper and freeze until solid. Transfer them into an airtight freezer bag; they will stay fresh for up to 3 months.
- Grilling from frozen: There is no need to thaw the pork! Simply place the frozen skewers directly onto the grill over medium-low heat. Turn them frequently until they are fully cooked through and charred to your liking.
Pro-tip: Make a big batch and freeze them for later! These are a total lifesaver for last-minute BBQs or meal prep.
Frequently asked questions
Can I use chicken instead of pork?
Absolutely. Boneless, skinless chicken thighs are the best substitute because they contain enough fat to stay juicy under high heat, just like pork shoulder. Avoid chicken breast.
What sauce goes with moo ping?
In Thailand, moo ping is traditionally served without a dipping sauce. However, if you want an extra kick, it pairs perfectly with nam jim jaew (a smoky Thai chili dipping sauce) or Thai peanut sauce.
Moo Ping Recipe (Thai Pork Skewers)
Equipment
- Measuring spoons & cups
- Cutting board & knife
- Mixing bowl
- Bamboo skewers
- Grill
- Basting brush optional
- Tongs
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
- Prep the aromatics: Using a mortar and pestle, pound the garlic and coriander roots together until they form a rough paste.
- Mix the marinade: In a large bowl, whisk together the coconut milk, palm sugar, oyster sauce, light and dark soy sauces, tapioca starch, and white pepper.
- Marinate: Add the thinly sliced pork to the bowl and toss thoroughly to coat. Cover and refrigerate for at least 4 hours (ideally overnight) for the best flavor.
- Prepare the skewers: Soak your bamboo skewers in water for 20 minutes to prevent burning, then thread the marinated pork strips tightly onto the sticks.
- Grill and glaze: Lightly oil your grill and cook over medium heat for 2–3 minutes per side. Flip until the pork is fully cooked and has a beautiful, caramelized char.
- Serve: Enjoy hot, traditionally served with a side of warm sticky rice (khao niao).
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!
Delicious! I appreciated the subs for coriander root (happened to have both cilantro and parsley on hand so used their stems). Don’t have palm sugar so used a mix of honey & maple syrup to get that caramel-sweetness.
This got gobbled up in our family!
Thanks! Can’t go wrong with some good pork skewers!