Moo Ping

Moo Ping

Thai grilled pork skewers with a smoky char and a sweet-salty coconut marinade.

Total 4 hr Makes 4 servings Calories 320/serving

Dietary

Dairy free, Nut free

Allergens

Shellfish, Fish, Soy, Red meat

Moo ping is a Thai street food staple of marinated pork skewers grilled over high heat until caramelized at the edges. The marinade relies on coconut milk, palm sugar, and oyster sauce for a sticky-sweet glaze with deep savory notes. Serve with sticky rice and a wedge of lime for a classic street-cart style meal.

Ingredients

  • 1 1/2 pounds pork shoulder, thinly sliced
  • 1/3 cup coconut milk
  • 2 tablespoons palm sugar, grated
  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 4 cloves garlic, minced
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground white pepper
  • 1/3 cup coconut milk, reserved for basting
  • 12 bamboo skewers, soaked in water

Method

  1. Slice pork shoulder against the grain into thin strips, about 1/4 inch thick.

  2. In a mixing bowl, whisk together coconut milk, palm sugar, oyster sauce, fish sauce, light soy sauce, dark soy sauce, garlic, ground coriander, and white pepper until the sugar dissolves.

  3. Add the pork slices to the marinade and toss to coat evenly.

  4. Cover and refrigerate to marinate, at least 3 hours or up to overnight.

  5. Thread the marinated pork strips onto the soaked bamboo skewers, 3 to 4 slices per skewer, weaving to secure.

  6. Preheat a grill or grill pan over medium-high heat.

  7. Grill the skewers, basting occasionally with reserved coconut milk, until charred at the edges and cooked through, 10 to 12 minutes, turning every few minutes.

  8. Transfer skewers to a platter and serve warm with sticky rice and lime wedges.

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    Moo Ping

    Moo ping is a Thai street food staple of marinated pork skewers grilled over high heat until caramelized at the edges. The marinade relies on coconut milk, palm sugar, and oyster sauce for a sticky-sweet glaze with deep savory notes. Serve with sticky rice and a wedge of lime for a classic street-cart style meal.

    4 hr 4 servings 320 cal

    Ingredients

    • 1 1/2 pounds pork shoulder, thinly sliced
    • 1/3 cup coconut milk
    • 2 tablespoons palm sugar, grated
    • 2 tablespoons oyster sauce
    • 1 tablespoon fish sauce
    • 1 tablespoon light soy sauce
    • 1 tablespoon dark soy sauce
    • 4 cloves garlic, minced
    • 1 teaspoon ground coriander
    • 1/2 teaspoon ground white pepper
    • 1/3 cup coconut milk, reserved for basting
    • 12 bamboo skewers, soaked in water

    Method

    1. 1

      Slice pork shoulder against the grain into thin strips, about 1/4 inch thick.

    2. 2

      In a mixing bowl, whisk together coconut milk, palm sugar, oyster sauce, fish sauce, light soy sauce, dark soy sauce, garlic, ground coriander, and white pepper until the sugar dissolves.

    3. 3

      Add the pork slices to the marinade and toss to coat evenly.

    4. 4

      Cover and refrigerate to marinate, at least 3 hours or up to overnight.

    5. 5

      Thread the marinated pork strips onto the soaked bamboo skewers, 3 to 4 slices per skewer, weaving to secure.

    6. 6

      Preheat a grill or grill pan over medium-high heat.

    7. 7

      Grill the skewers, basting occasionally with reserved coconut milk, until charred at the edges and cooked through, 10 to 12 minutes, turning every few minutes.

    8. 8

      Transfer skewers to a platter and serve warm with sticky rice and lime wedges.