Moo Ping (Thai Grilled Pork Skewers)
Why this recipe works
- Deep savoury-sweet flavour: Fish sauce, soy sauce, palm sugar, coconut milk, garlic and coriander root create a marinade that is salty, sweet, aromatic and rounded.
- Charred edges: Thin pork strips cook quickly over high heat, allowing the marinade to caramelise lightly while the meat stays juicy.
- Flexible marinating: The pork can be marinated ahead, so the final cooking is mostly quick grilling and turning.
- Easy to serve: Sticky rice turns the skewers into a complete meal, while the chilli-lime dip adds brightness at the table.
Get the most out of this recipe
Adjust the heat
- For a milder dip: Remove the chilli seeds or use less chilli, then serve the dip on the side so each person can add it to taste.
- For more heat: Keep the chilli seeds in the dip or add extra chopped chilli for a sharper finish.
Authenticity notes
- Street-food style: Moo ping is closely associated with Thai street grilling, where thin marinated pork skewers are cooked over strong heat for smoky, caramelised edges.
- Classic pairing: Sticky rice is the natural partner, soaking up the savoury-sweet juices and balancing the chilli-lime dip.
Make-ahead tips
- Marinate in advance: Cover and refrigerate the pork for up to overnight for deeper flavour and easier last-minute cooking.
- Keep components separate: Store cooked skewers, rice and dipping sauce separately so the rice stays fluffy and the dip remains fresh.
- Reheat gently: Reheat cooked skewers on a grill or in a 200°C (390°F) oven until piping hot, avoiding prolonged cooking so the pork does not dry out.
Common mistakes
- Threading too tightly: Pack the pork snugly but not so tightly that heat cannot reach the centre of each piece.
- Letting flare-ups scorch the marinade: The sugar and coconut milk can catch over direct flames, so move the skewers to a cooler spot and keep turning if flare-ups occur.
- Using very lean pork: Pork shoulder with a little visible fat gives a juicier result than very lean cuts, especially over high heat.
Equipment you'll need
Ingredients
Instructions
- Rinse the jasmine rice until the water runs mostly clear, then cook it using your usual method. Keep it covered and warm while you prepare the skewers.
- Cut the pork shoulder into thin strips, about 1.5 to 2 cm wide, so they cook quickly and stay juicy. Finely grate the garlic and coriander root into a mixing bowl.
- Add the white pepper, palm sugar, fish sauce, light soy sauce and coconut milk to the bowl, then stir until the sugar dissolves. Add the pork and mix thoroughly so every piece is coated.
- Cover and marinate in the fridge for at least 45 minutes, or up to overnight for deeper flavour. If using wooden skewers, soak them during this time so they do not burn.
- Thread the pork onto skewers, packing it fairly snugly but not so tight that heat cannot reach the centre. Preheat a barbecue grill or grill to medium-high.
- Grill the skewers for 8 to 12 minutes, turning every couple of minutes, until lightly charred and cooked through. If flare-ups occur, move the skewers to a cooler spot and keep turning; the pork should be juicy, not burnt.
- Finely chop the red chili pepper and squeeze the lime into a small bowl, stirring to make a simple dipping sauce. Serve the moo ping hot with the warm rice and the chilli-lime dip.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the juiciest skewers, choose pork shoulder with a little visible fat and cut the strips evenly so they cook at the same rate.
- If you are serving children or anyone sensitive to heat, remove the seeds from the red chili pepper or use less.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, cook the pork until piping hot all the way through.
Substitutions
- Replace palm sugar with light brown sugar for a similar caramel sweetness.
- Replace coriander root with fresh coriander stems for a similar flavour, using a little extra.
- Replace light soy sauce with dark soy sauce for a deeper colour and slightly richer flavour.
Storage
- Refrigerate up to 3 days
- Cool the cooked skewers quickly, then refrigerate in a sealed container. Reheat on a grill or in a 200°C (390°F) oven until piping hot; freeze cooked skewers for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 3 servings
- Total time: 1h 20min (25min active)
- Difficulty: Medium
- Cuisine: Thai
-
Allergens:
Soybeans
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