Moo Ping Recipe (Thai Grilled Pork Skewers)

This flavorful Thai street food favorite will have the whole family begging for more.

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Moo ping, served in a clay dish with a banana leaf and white flowers.

This moo ping recipe makes irresistibly delicious Thai grilled pork skewers that will have you feeling like you’re at the street food markets of Thailand. Imagine the aroma of sizzling meat skewers, the hot flames of charcoal, and Thai people everywhere.

Presenting a moo ping (grilled pork skewer) to the camera lens, with more of the dish underneath it.

Along with chicken satay, grilled pork satay are some of the most beloved street food options among local Thais and tourists. The thin slices of succulent pork are first marinated in a delicious blend of spices and coconut milk, after which they are grilled over an open flame.

This popular Thai food can be found at every street corner in Thailand, and now you get to make them in the comfort of your own kitchen.

Moo ping at a street food market in Thailand.

What is moo ping

When it comes to meat skewers, many people immediately think of chicken satay. However, if you haven’t tried these pork skewers with a Thai marinade yet, you’re in for a pleasant surprise!

Juicy, thin slices of pork are marinated in a tasty blend of authentic Thai ingredients, infusing them with rich Asian flavors. Skewered on bamboo sticks, the meat is then grilled to BBQ perfection over an open flame.

Marinated Thai pork skewers in a clay dish with sticky rice in a bamboo pot and som tum Thai.

The best part about this recipe is that it’s so easy to make, and the whole family can enjoy it, even the littlest ones.

I love to have them as a snack or as an appetizer. Each bite is incredibly flavorful, and they complement other Thai food like sticky rice and som tum Thai, a spicy Thai salad, perfectly.

Close-up of Thai grilled pork skewers.

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 them with so much love and care, this recipe is Thai restaurant quality.

Dipping sauce

Traditionally, these pork BBQ skewers are eaten without a dipping sauce. And trust me, you’re not going to need one. These juicy, succulent pork skewers are so flavorful on their own.

I suggest eating these skewers as they come because they are all about the pork. However, if you’re feeling rebellious, here are a few options for dipping sauces.

There’s just something magical about my grandmother’s creamy peanut sauce recipe, it makes everything better, even moo ping.

Authentic Thai peanut sauce in a black spoon, and several peanuts spread around it.

Nam jim jaew is a traditional, spicy Thai sauce which pairs perfectly with any kind of grilled meat.

Overhead view of nam jim jaew in a black spoon on a wooden surface.

Go ahead and take a look at all my dipping sauce recipes, there’s one for every taste bud!

Tips and tricks

  • Use pork shoulder or pork butt, these cuts contain some fat which will keep the meat juicy while grilling.
  • It’s best to slice the meat into thin pieces to ensure they cook quickly and don’t dry out.
Thai BBQ pork skewers in a clay dish with a spicy Thai papaya salad.
  • Marinate the pork meat overnight.
  • Before grilling, soak the bamboo skewers in water for 20 minutes.

Ingredients

  • Pork
  • – I recommend using pork shoulder or pork tenderloin, sliced into thin slices.
  • Oyster sauce – Adds umami and a salty flavor to the marinade.
  • Light soy sauce – This salty soy sauce enhances the overall flavor.
  • Dark soy sauce – Enhances the color and adds a touch of sweetness.
  • Coconut milk – Use full-fat coconut for a rich flavor.
  • Palm sugar – This staple of Thai cuisine adds a caramel note to the skewers.
  • Coriander root – The root of the coriander plant adds aroma and a herbal flavor.
  • White pepper – Provides a subtle hint of spice.
  • Garlic – For taste and aroma.
  • Tapioca starch – Tapioca is a thickening agent that helps the marinade cling to the pork and ehance the glaze.

Short recipe video

Step-by-step instructions

Total Time: 20 minutes

Pound garlic and coriander root in a mortar and pestle.Pounded garlic and coriander root in a stone mortar and pestle.

Transfer to a large bowl and add coconut milk, palm sugar, oyster sauce, light soy sauce, dark soy sauce, tapioca starch, and white pepper. Mix into one sauce (use a plastic mixing glove if you have one) and then marinate the sliced pork. Store in your refrigerator and let rest overnight.Thin slices of marinated pork in a large clay bowl.

Skewer up the pork.
Tip: Soak the bamboo skewers in water for 20 minutes beforehand. This will prevent them from splitting and burning.Skewer in the pork on bamboo skewers. There are 3 clay bowl: one with bamboo skewers and water, one with marinated pork, and one with raw pork on skewers.

With a brush, apply a small layer of oil onto your grill to prevent the meat from sticking to it. Then, grill each side for 2–3 minutes, or until cooked through. Serve immediately.Several moo ping (Thai grilled pork skewers) on a grill over charcoal.

How to serve

Moo ping can be served as a snack, as an appetizer, as a side-dish or for dinner with sticky rice.

How to store

Any leftovers will remain fresh in your refrigerator for up to 3 days when stored in an airtight container.

To reheat: Simply use a grilling pan or reheat over a charcoal grill.

Frequently asked questions (FAQ’s)

What is moo ping?

Moo ping is a popular Thai street food dish consisting of grilled pork skewers. Moo ping translates to grilled pork in Thai. It’s often made of thin slices of pork marinated in a mix of traditional Thai ingredients, like coconut milk, coriander root, palm sugar, and more. Then, the meat is skewered onto bamboo sticks and grilled over an open flame or charcoal.

Can I use chicken instead of pork?

Yes, you can totally sub the pork with chicken! The marinade will be delicious either way, and the cooking method remains the same, just make sure to cut the chicken in thin slices.

Can I make this in advance?

You can make the pork skewers in advance and grill them when you’re ready to eat. Make sure to store them in your refrigerator or in the freezer.

More Thai appetizers you’ll love

  • Thai fish cakes – Thai fish cakes or tod mun pla are the perfect option for a flavorful starter or satisfying lunch.
  • Fried chicken drumsticks – Extra crispy fried on the outside and juicy on the inside
  • Shrimp rolls with peanut sauce – These are the perfect summer snacks, healthy and loaded with veggies.
  • Marinated ribs – With a marinade made of garlic, coriander root, black peppercorns, oyster sauce, and a touch of light soy sauce.

Thank you for reading my moo ping recipe! By giving it a star rating and adding a comment underneath, you would do me a HUGE favor. Don’t forget to join up for my newsletter if you want to be updated on the latest Thai food.

5 from 1 vote

Moo Ping Recipe (Thai Grilled Pork Skewers)

Difficulty: Beginner Prep Time 30 min Cook Time 10 min Rest Time 8 hour Total Time 8 hrs 40 mins
Servings: 2 Calories: 272

Description

This recipe makes delicious moo ping - Thai grilled pork skewers. Grill over charcoal / open flame for the best results. Alternatively, use a grilling pan.

Ingredients

Instructions

  1. Pound garlic and coriander root in a mortar and pestle.

  2. Transfer to a large bowl and add coconut milk, palm sugar, oyster sauce, light soy sauce, dark soy sauce, tapioca starch, and white pepper. Mix into one sauce (use a plastic mixing glove if you have one) and then marinate the thin slices of pork. Store in your refrigerator and let rest overnight.

  3. Skewer up the pork.

    Tip: Soak the skewers in water for 20 minutes beforehand. This will prevent them from splitting and burning.
  4. With a brush, apply a small layer of oil to your grill to prevent the meat from sticking to it. Then, grill each side for 2–3 minutes, or until cooked through. Serve immediately.

Nutrition Facts

Servings 3


Amount Per Serving
Calories 272kcal
% Daily Value *
Total Fat 6.3g10%
Saturated Fat 2.3g12%
Total Carbohydrate 6.9g3%
Dietary Fiber 0.2g1%
Sugars 1.9g
Protein 45.1g91%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

  • Use the nutrition card in this recipe as a guideline.
  • Use pork shoulder or pork butt, these cuts contain some fat which will keep the meat juicy while grilling.
  • It's best to slice the meat into thin pieces to ensure they cook quickly and don't dry out.
  • Marinate the pork meat overnight.
  • Before grilling, soak the skewers in water for 20 minutes.
Keywords: Moo ping recipe, Thai grilled pork skewers, pork satay

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About Author

Praew

I owned my own Thai restaurant and have years of experience in various other Thai restaurants. I've been whipping up classic Thai dishes by my mother's and grandma's side since I was just a little girl. Now I'm sharing my deep-rooted passion with my authentic Thai recipes on this food blog.

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  1. OBG

    How much palm sugar is needed per serving? It is mentioned in the instructions but not in the ingredients.

    • Praew

      Hey, thank you for noticing! I have updated the recipe.

  1. OBG

    How much palm sugar is needed per serving? It is mentioned in the instructions but not in the ingredients.

    • Praew

      Hey, thank you for noticing! I have updated the recipe.

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