Moo Ping Recipe (Thai Pork Skewers)
Tired of dry pork? This authentic moo ping recipe uses a traditional family marinade to make perfectly smoky and savory 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.
Calories: 408kcal | Carbohydrates: 12g | Protein: 23g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 92mg | Sodium: 712mg | Potassium: 429mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 2mg
