Moo Ping (Thai Grilled Pork Skewers)

Often served hot from Thai street grills, moo ping are tender pork skewers with a savoury-sweet marinade and lightly charred edges. Thin slices of pork shoulder take on the fragrance of garlic, coriander root and white pepper, while fish sauce, palm sugar and coconut milk help season the meat and encourage glossy caramelisation over the grill. The result is smoky, juicy and deeply savoury, with enough sweetness to make the browned edges especially appealing. Sticky rice is the classic partner, soaking up the juices, while a sharp chilli-lime dipping sauce keeps each bite bright.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Thai street food
Flavor profile Smoky • Savoury-sweet • Umami
Techniques Marinating • Grilling
Key equipment Barbecue grill • Skewers • Mortar and pestle
Cooking style Make-ahead friendly • Crowd-friendly
Time commitment Under 2 hours

Why this recipe works

  • Deep savoury flavour: Garlic, coriander root and white pepper form an aromatic base, while fish sauce, coconut milk and palm sugar season the pork from every angle.
  • Sweetness with balance: Palm sugar helps the pork caramelise, but the fish sauce and chilli-lime dip keep the skewers from tasting overly sweet.
  • Aromatic paste: Pounding the aromatics releases their oils and helps the marinade cling closely to the thinly sliced pork.

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Authenticity notes

  • Street-food style: Moo Ping are closely associated with Thai street stalls, where the skewers are grilled until smoky, glossy and lightly charred.
  • Classic pairing: Sticky rice is the traditional match, balancing the salty-sweet pork and soaking up the juices.
  • Coriander root: Coriander root gives the marinade its distinctive Thai aromatic base; thick coriander stems are the closest practical substitute.

Ingredient notes

  • Choose pork shoulder: Pork shoulder has enough fat to stay juicy on the grill and take on caramelisation without drying out too quickly.
  • Palm sugar matters: Palm sugar brings a rounded sweetness and helps the marinade brown; light brown sugar works if palm sugar is unavailable.
  • Slice evenly: Thin, even pork strips cook quickly and thread neatly onto the skewers, giving better control over doneness.

Timing notes

  • Marinate for flavour: A short room-temperature marinade works for speed, but refrigerating the pork for longer gives a deeper, more rounded flavour.
  • Serve hot: The skewers are best served straight from the grill while the edges are caramelised and the pork is still juicy.

Common mistakes

  • Avoid burning the sugar: Turn the skewers often so the palm sugar browns gradually rather than catching in one spot.
  • Do not overcook lean cuts: If using pork tenderloin instead of shoulder, watch the skewers closely as it can dry out faster.
  • Cook pork through: The pork should be cooked through and piping hot in the centre, especially when serving higher-risk diners.

Equipment you'll need

Barbecue grill Mixing bowl Mortar and pestle Skewers (wooden or metal) Tongs
Ingredients
Instructions
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  1. Soak skewers in water for at least 30 minutes if using wooden ones. Peel the garlic and roughly chop it. Scrub the coriander root well, then roughly chop it.
  2. Pound the garlic, coriander root and white pepper in a mortar and pestle to a rough paste. Add the palm sugar and pound again until it starts to dissolve. Stir in the fish sauce and coconut milk to make a loose marinade.
  3. Slice the pork shoulder into thin strips, about 1 cm thick, so it cooks quickly and stays juicy. Add the pork to the marinade and mix thoroughly to coat. Cover and marinate for 30 minutes at room temperature, or refrigerate for up to 12 hours for deeper flavour.
  4. Thread the marinated pork onto skewers, packing it fairly tightly so it stays moist on the grill. Preheat a barbecue grill to medium-high heat and oil the grates lightly using a folded piece of kitchen paper held with tongs. Grill the skewers for 8 to 12 minutes, turning often, until caramelised with a little char and the pork is cooked through.
  5. For a simple dipping sauce, finely chop the red chili pepper and squeeze in the lime juice. Stir well, then taste and adjust with a little more lime if you like it sharper. Serve the moo ping hot, with the chilli dipping sauce on the side.

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Recipe notes

Serving suggestions

This recipe pairs well with:

Sticky rice Chilli dipping sauce

Tips

  • If you have time, marinate the pork in the fridge for 8 to 12 hours for the most fragrant, well-seasoned skewers.
  • Keep the heat at medium-high and turn frequently so the palm sugar caramelises without burning.
  • Food safety: if serving anyone who is pregnant, elderly, or immunocompromised, cook the pork until piping hot all the way through.

Substitutions

  • Replace Pork shoulder with Pork tenderloin for a leaner skewer; reduce grilling time slightly to avoid drying out.
  • Replace Palm sugar with Light brown sugar for a similar sweetness and caramelisation.
  • Replace Coriander root with Fresh coriander stems (use the thicker lower stems) for a similar flavour.

Storage

  • Refrigerate up to 3 days
  • Cool leftover skewers quickly, then refrigerate in a sealed container. Reheat on a hot grill or in a 200°C (390°F) oven until piping hot; the dipping sauce is best made fresh. Freeze cooked skewers well wrapped for up to 2 months and defrost overnight in the fridge before reheating.

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Recipe overview

  • Servings: 4 servings
  • Total time: 1h 25min (25min active)
  • Difficulty: Easy
  • Cuisine: Thai
  • Allergens:
    Fish
Beginner friendly With serving suggestions Freezer friendly
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Equipment you'll need

Barbecue grill Mixing bowl Mortar and pestle Skewers (wooden or metal) Tongs
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