Moo Ping is a classic Thai street food favorite featuring tender pork marinated in a rich, savory-sweet blend and grilled to perfection over open flames.
Juicy, flavorful, and irresistibly aromatic, these pork skewers are a must-try for any lover of Thai cuisine!
Why You’ll Love Moo Ping
Authentic Thai Flavor: Perfect balance of sweet, savory, and aromatic.
Tender and Juicy: Thanks to coconut milk and a flavorful marinade.
Perfect for Grilling Season: A crowd-pleaser at BBQs and gatherings.
Simple Ingredients: Easy to find at most grocery stores.
Versatile: Great as a snack, appetizer, or main course.
What You’ll Need (Ingredient Highlights)
Pork Shoulder or Pork Butt: Well-marbled for juicy skewers.
Coconut Milk: Tenderizes and infuses rich flavor.
Soy Sauce and Oyster Sauce: Add depth and umami.
Palm Sugar (or Brown Sugar): For authentic sweetness.
Fish Sauce: Classic Thai salty umami punch.
Garlic and Coriander Root: Traditional aromatics for a true Thai flavor.
White Pepper: Adds a subtle warmth.
Tapioca Starch: Helps retain juiciness during grilling.
Optional:
Light Soy Sauce: For extra layering of flavor.
Pro Tips Before You Start
Use Pork Shoulder: The fat keeps it juicy.
Marinate Overnight: For deep, authentic flavor.
Soak Skewers: If using bamboo, soak in water for 30 minutes to prevent burning.
Grill Over Charcoal: Adds authentic smoky flavor.
Brush with Marinade: While grilling for extra caramelization.
How to Make Moo Ping
Step 1: Prepare the Marinade
In a blender or mortar and pestle, blend garlic, coriander root, and white pepper into a paste.
Combine this paste with coconut milk, soy sauce, oyster sauce, fish sauce, and palm sugar.
Step 2: Marinate the Pork
Slice pork thinly. Toss with marinade and tapioca starch.
Cover and refrigerate for at least 4 hours or overnight.
Step 3: Skewer the Pork
Thread marinated pork slices onto soaked bamboo skewers, weaving back and forth for a good hold.
Step 4: Grill the Skewers
Preheat grill or grill pan over medium heat.
Grill skewers for 2–3 minutes per side, brushing occasionally with reserved marinade, until caramelized and cooked through.
Step 5: Serve
Serve hot with sticky rice and optional dipping sauce.
Enjoy immediately!
What to Serve It With
Thai sticky rice (khao neow)
Som Tum (green papaya salad)
Cucumber salad
Thai iced tea or iced coffee
Fresh herbs and lime wedges
Variations / Substitutions
Chicken Version: Substitute pork with boneless chicken thighs.
Spicy Version: Add crushed chili flakes to the marinade.
Gluten-Free: Use gluten-free soy sauce.
Extra Aromatics: Add a bit of lemongrass for a citrusy kick.
Sweeter Style: Increase the palm sugar slightly for a more pronounced glaze.
Storage & Leftovers
Fridge: Store grilled skewers in an airtight container for up to 3 days.
Reheat: Warm on a grill pan or in a 350°F oven until heated through.
Freeze: Freeze marinated raw pork skewers for up to 2 months.
FAQs
Can I use other cuts of pork?
Yes, pork loin can be used, but shoulder yields juicier results.
Do I need coriander root?
It’s traditional, but if unavailable, substitute with cilantro stems.
Can I bake Moo Ping instead of grilling?
Yes, bake at 400°F for about 12–15 minutes, flipping once.
How long should I marinate the pork?
At least 4 hours, but overnight is best for full flavor.
What’s the difference between Moo Ping and Satay?
Moo Ping is sweeter, simpler, and usually doesn’t include a peanut sauce.
Final Thoughts
Moo Ping captures everything we love about Thai street food — juicy, flavorful meat with hints of sweetness, savory goodness, and irresistible char.
Easy to make at home, it’s the perfect way to bring a taste of Bangkok’s bustling food stalls right to your backyard!
Moo Ping (Thai Grilled Pork Skewers)
Ingredients
- 1.5 pounds pork shoulder thinly sliced
- 1/2 cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons palm sugar or brown sugar
- 3 cloves garlic
- 2 coriander roots or cilantro stems
- 1/2 teaspoon white pepper
- 1 tablespoon tapioca starch
- Bamboo skewers soaked
Instructions
- Blend garlic, coriander root, and white pepper into a paste.
- Mix paste with coconut milk, soy sauce, oyster sauce, fish sauce, and palm sugar.
- Marinate pork slices with sauce and tapioca starch overnight.
- Skewer the pork slices.
- See full steps with tips & photos → https://wimpysdiner.net/moo-ping/
Notes
- Coriander root gives authentic Thai flavor—if unavailable, use cilantro stems as a substitute.
- Tapioca starch helps the pork retain moisture and get slightly crisp when grilled.
- Great for meal prep—marinate the night before and grill fresh the next day.
