Moo Ping (Grilled Pork Skewers)
The Quirky Foodster Team
Ingredients
- Pork shoulder, thinly sliced — 600 g (1 1/3 lb)
- Garlic cloves, minced — 4
- Coriander root, finely chopped (or 1 tsp ground coriander) — 1
- Oyster sauce — 3 tbsp
- Soy sauce — 2 tbsp
- Palm sugar or brown sugar — 3 tbsp
- Coconut milk — 2 tbsp
- White pepper — 1/2 tsp
- Bamboo skewers, soaked in water for 30 minutes
Method
- Combine the sliced pork with the garlic, coriander root, oyster sauce, soy sauce, palm sugar, coconut milk and white pepper in a bowl, mixing well to coat.
- Cover and marinate in the refrigerator for at least 2 hours, or overnight for best flavour.
- Thread the marinated pork slices onto the soaked bamboo skewers, weaving them slightly for even cooking.
- Grill over medium-high heat (or hot charcoal) for 3–4 minutes per side, until caramelised and cooked through, taking care not to burn the sugar in the marinade.
- Serve hot with sticky rice.
Introduction: Moo ping, sweet and savoury grilled pork skewers, are one of Thailand's most ubiquitous street foods, sold
from smoky charcoal grills on nearly every corner, often alongside sticky rice for a quick, satisfying
breakfast or snack at any time of day.
Cultural Background: Moo ping, sweet and savoury grilled pork skewers, are one of Thailand's most ubiquitous street foods, sold
from smoky charcoal grills on nearly every corner, often alongside sticky rice for a quick, satisfying
breakfast or snack at any time of day.
Tips: Marinate for as long as you can — even overnight makes a noticeable difference to the flavour. Watch the heat carefully, as the sugar in the marinade can burn quickly if the grill is too hot.
Variations: Use chicken instead of pork for moo ping's poultry counterpart, gai ping. Add a little five-spice powder to the marinade for extra warmth. This dish is defined by grilled pork; no authentic vegetarian version exists.
Storage: Refrigerate cooked skewers in an airtight container for up to 2 days.
Reheating: Reheat in a hot dry pan or under a grill for 3–4 minutes, turning, until warmed through.
FAQs:
Q: What cut of pork works best?
A: Pork shoulder, with a little fat marbling, gives the juiciest, most tender result.
Q: Can I bake these instead of grilling?
A: Yes, bake at 220°C (425°F) for about 15 minutes, though grilling gives the classic smoky flavour.
Q: What's it traditionally served with?
A: Sticky rice is the classic pairing, sold together at street stalls.
- Pork shoulder, thinly sliced — 600 g (1 1/3 lb)
- Garlic cloves, minced — 4
- Coriander root, finely chopped (or 1 tsp ground coriander) — 1
- Oyster sauce — 3 tbsp
- Soy sauce — 2 tbsp
- Palm sugar or brown sugar — 3 tbsp
- Coconut milk — 2 tbsp
- White pepper — 1/2 tsp
- Bamboo skewers, soaked in water for 30 minutes
Please log in to leave a comment.