Moo Ping (Thai Pork Skewers)

Let’s take a trip to Thailand.

What I love most about specializing in globally influenced cooking is discovering the street food of the world. Japan has tori karaage, the Middle East has shawarma, and Thailand—well, let’s just say they have a lot. If you’ve never heard of or tried Moo Ping, it’s about time you do. This popular Thai street food features pork marinated in a savory yet sweet sauce and grilled until perfectly caramelized. It’s transportive without ever leaving home. A great recipe for entertaining or those summer grilling nights.

WHAT IS MOO PING?

Translating to (moo) pork and (ping) grilled, these skewers are a popular Thai street food found throughout Thailand. First, let’s be clear—moo ping is not satay. While both are marinated meats cooked on skewers, they are distinctly different. Moo ping is exclusively pork, marinated in a balanced sweet-and-savory mixture, using coconut milk to lend a subtle sweetness. Satay, on the other hand, is mostly savory, can be made with chicken, pork, or beef, and is served with that iconic peanut sauce. Both are approachable recipes to make at home, and if you are looking for satay i suggest you visit my Beef Satay recipe.

WHAT YOU’LL NEED FOR MOO PING

• Pork Shoulder – Boneless pork shoulder is the best cut for these moo ping skewers, but pork butt also works well. Just make sure it’s boneless, the pork needs to be sliced prior to marinating and the bone is a pain to cut around (not impossible, just a pain if you cut it out yourself.)
  • Can I use pork loin? No! These skewers need fat to stay moist. Pork shoulder or pork butt have just the right amount of marbling, which, when rendered and combined with the savory marinade, brings the whole recipe together.
• Coconut Milk – Unsweetened. Coconut milk is already slightly sweet and cuts into the umami of the soy and fish sauce.
• Cilantro Stems – You read that right—stems or roots (though roots are much harder to find). If you didn’t already know, a lot of the flavor is in the stems. Traditionally, this recipe calls for the roots, which have a more intense, earthy flavor compared to the floral, fragrant notes of the leaves. Save the leaves for serving!
• Soy Sauce
• Dark Soy
• Oyster Sauce
• Brown Sugar – Dark or light works for this recipe.
• Fish Sauce – I swear the older I get the more I appreciate fish sauce. If you have a favorite, use that. If not I like to use Red Boat or Ka Me. Both are well-balanced, not overly pungent, and won’t overpower the dish.
• White Pepper – Color here matters. Black pepper is slightly spicy with a bite, while white pepper is more mild.
• Garlic – Fresh only!
• Sushi Rice (for serving)

TOOLS NEEDED

• Skewers – You’ve got two options here: wooden or metal skewers. Each has its perks, but I tend to prefer wooden. If you go that route, be sure to soak them ahead of time—though no matter how long you soak them, they’ll still char a bit. Metal skewers are great if you have them, but keep in mind they get incredibly hot and can make it tricky to remove the meat without burning yourself, even after they’re off the grill.
• Blender or Smoothie Blender – The marinade should be blended until smooth before adding it to the pork. I use a hand (or smoothie) blender for 90% of my blending needs because it’s just so convenient, but a traditional blender works just as well.

HOW TO MAKE MOO PING

Prep the Pork – Using a sharp knife, cut the pork into ¼-inch-thick strips, about 3 inches long, ideally slicing against the grain if you can identify it. Don’t worry too much about the length, thickness is more important here. It’s perfectly fine if some pieces are longer or shorter than others. Place the pork in a bowl with a generous pinch of salt and set aside.

Make + Marinate – To your blender, add coconut milk, oil, cilantro stems, soy sauce, dark soy sauce, oyster sauce, brown sugar, fish sauce, white pepper, garlic, and 2 tablespoons of water. Blend until smooth, then pour the marinade over the pork. Toss to coat evenly, cover the bowl with plastic wrap or aluminum foil, and refrigerate for at least 4 hours, preferably overnight for optimal flavor.

Skewer – At least an hour before the pork is done marinating soak the skewers in water. Ribbon 2–3 pieces of the marinated pork onto each soaked skewer, zig-zagging the meat back and forth as you go. The folds should be touching but not tight. If they are tight you risk the pork not cooking in the center. Rest the skewers for 15 minutes.

Grill – Preheat the grill to 500°F. Once hot, place the skewers on clean grates and cook for about 15 minutes, rotating every 5 minutes to ensure even cooking. The pork is done when it reaches an internal temperature of 145°F (if using a thermometer). Remove from the grill and serve with sushi rice.

STORING/REHEATING

Moo Ping can be stored on skewer or off, in an airtight container in the refrigerator for 2-3 days. When. ready to enjoy, re-heat in a 350°F oven for about 10 minutes or until warmed throughout.

Looking for similar dishes? Check out the below recipes!

Beef Satay
Thai Beef Basil
Thai Spicy Squid Stir Fry