Moo Ping Recipe (Thai Pork Skewers)

Name: Moo Ping Recipe (Thai Pork Skewers)
Prep time: 20 min
Cook time: 10 min
Ingredients: 5 cloves garlic; 2 coriander root; 18 ounces pork (see notes); 1.7 fluid ounce coconut milk; 2 tablespoons oyster sauce; 1,5 tablespoon light soy sauce; 0,5 tablespoons dark soy sauce; 2,5 tablespoons palm sugar; 1 teaspoon white pepper; 1 tablespoon tapioca starch

Jump to Recipe

Moo ping recipe – these insanely delicious Thai pork skewers will have you feeling like you’re at a street food market in Thailand. Imagine the aroma of sizzling meat skewers, the hot flames of charcoal, and the sound of Thai people everywhere.

Moo ping, Thai pork skewers, served in a clay dish on a banana leaf.

Don’t miss out on my personal favorite Thai BBQ pork recipes: Moo yang recipe (Thai grilled pork), sai krok Isan, and mookata!

What is moo ping

Moo ping is an iconic Thai street food: marinated pork skewers grilled over charcoal. Often enjoyed with Thai sticky rice, they’re the perfect choice for a quick meal or snack.

Thai pork skewers recipe

Along with Thai chicken satay, grilled pork satay are some of the most beloved street foods among local Thais and tourists. Thin slices of juicy pork are marinated in a blend of spices and coconut milk, after which they are grilled over an open flame.

Moo ping grilled over charcoal at a street food market in Thailand.

This popular Thai food can be found at every street corner in Thailand, and now you get to make them at your next backyard BBQ party.

Why try Thai grilled pork skewers

The best part about this recipe is that it’s so easy to make. It’s perfect for any home cook and anyone new to Thai cuisine. And if you’re short on time, you can easily marinate these in advance and grill them when you’re ready.

Close-up of moo ping, Thai pork skewers.

Moo ping is a crowd-favorite and the whole family can enjoy it, even the littlest ones. I still have memories of my grandmother preparing them for breakfast, and the leftovers were my school lunch. My friends were always so envy! My grandmother makes these with so much love and care, this family recipe is absolutely Thai restaurant quality.

You can have them as a snack, as an appetizer, or as a filling meal with Thai sticky rice. For a variation, you can try them with Thai purple sticky rice.

Moo ping served with Thai sticky rice and green papaya salad.

The best thing about them is how they complement other Thai food. They pair so well with spicy dishes like som tum Thai, a green papaya salad. One of my favorite sides with these Thai pork skewers is this long bean salad.

Dipping sauce

Traditionally, moo ping is eaten without dipping sauce. And trust me, you’re not going to need one. These juicy pork skewers are amazing on their own.

I suggest eating these Thai BBQ pork skewers as they are because they are all about the marinade.

Nam jim jaew dipping sauce with grilled meats and fresh vegetables.

If you’re all about dipping sauces, you can try my grandmother’s authentic Thai peanut sauce recipe. Additionally, nam jim jaew is a traditional Thai dipping sauce that pairs great with any kind of grilled meat.

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.

Pork – Pork shoulder or pork butt are ideal for this moo ping recipe due to their balance of lean meat and fat, which ensures tenderness and flavor. Thinly slicing them for quick cooking.
Oyster sauce – A staple ingredient in Thai marinades, providing a salty, umami, and slightly sweet note.
Light soy sauce – Light soy sauce adds a saltiness to the marinade that subtly enhances the pork’s flavor without overpowering them.
Dark soy sauce – Typically used for adding a rich, dark color and a mild sweetness to marinades.
Coconut milk – Full-fat coconut milk adds a creamy richness to the marinade. (not coconut cream)
Palm sugar – Palm sugar, with its caramel-like sweetness, is a key ingredient in balancing the savory and sweet flavors in Thai dishes.
Coriander root – Coriander root impart a fresh, herbal aroma to the skewers.
White pepper – Adds a gentle heat without overpowering the other flavors. It’s the preferred choice as the heat is not overwhelming, making your pork skewers suited for kids.
Garlic – Essential for its aroma and depth of flavor.
Tapioca starch – Tapioca starch serves as a thickener, helping the marinade adhere to the pork for a better glaze during cooking.

All ingredients can be sourced at Asian grocery stores or Asian markets.

Short recipe video

@hungryinthailand.com
Grilling moo ping over charcoal 🤤 #thaifood #grilling #grilledrecipe #mooping #porkskewers
♬ #เมนูนี้ฉันอ้วน – YELLOWSKRT

Step-by-step instructions

Step 1: Pound garlic and coriander root with a mortar and pestle.

Step 2: In a large bowl, combine coconut milk, palm sugar, oyster sauce, light soy sauce, dark soy sauce, tapioca starch, and white pepper. Stir well. Add the thinly sliced pork and ensure each piece is well-coated. Cover and refrigerate overnight.

Uncooked marinated pork skewers on banana leaves next to a bowl of marinade and bamboo skewers.

Step 3: Before skewering the pork, soak the bamboo skewers in water for 20 minutes. Thread the marinated pork slices onto the pre-soaked skewers.

Moo ping, Thai pork skewers, on a charcoal grill.

Step 4: Lightly brush your grill with oil to prevent the meat from sticking. Place the skewers on the grill, cooking each side for 2–3 minutes, or until the pork is thoroughly cooked and has a nice char. Serve hot and enjoy!

Kitchen tools

Mixing bowl for marinating pork
Brush for applying oil to the grill
Cutting board and sharp knife
Charcoal grill or grill pan
Tongs for flipping
Bamboo skewers

Grilled pork Tips and tricks

Choose the right cut: Opt for pork shoulder or pork butt for the best moo ping. Boston butt or picnic shoulders have the ideal fat content to keep the meat juicy during grilling.

Marinate for flavor: Let the pork marinate overnight to deepen the flavors. This technique is similar to preparing traditional Thai dishes like Gai Yang and these Thai chicken wings.

Prep Your skewers: Soak bamboo skewers in water before grilling. This prevents burning

Thinly sliced: Thinly slice the meat for quick, even cooking.

How to serve

Serve moo ping with Thai sticky rice or jasmine rice. Add fresh vegetables like cucumber slices and if you want a dipping sauce serve with a small bowl of nam jim jaew or Thai sweet chili dipping sauce.

Pair with one of my many Thai appetizer recipes like shrimp in a blanket and Thai vegetable spring rolls.

How to store and reheat

Allow your moo ping leftovers to cool to room temperature. Transfer it to an airtight container and store in the refrigerator for up to 3–4 days.

Reheating: Reheat over charcoal or in a grilling pan. Alternatively, you can use an oven or air fryer.

Freezing: Freeze the skewers individually on a baking sheet before transferring them to a freezer bag. This prevents them from sticking together. Freeze for up to 3 months and thaw in the fridge overnight.

Frequently asked questions

Can I use chicken instead of pork?

Yes, opt for chicken thighs for juiciness. The marinade and cooking process remain the same.

Can I make this in advance?

Yes, you can prepare moo ping in advance. Marinate and skewer the pork, then refrigerate overnight.

How to cook frozen moo ping?

Thaw in the refrigerator overnight. Before cooking, let the skewers sit at room temperature for 15 minutes. Cook the moo ping, turning occasionally, until evenly charred and cooked through, typically about 5 minutes.

More Thai recipes you’ll love

Beef satay
Som moo (fermented sour pork sausage)
Moo dad deaw (Thai pork jerky)
Thai pork chops
Tod mun pla (Thai fish cakes)
Hat yai fried chicken

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