Moo Ping (Thai Grilled Pork Skewers)

Name: Moo Ping (Thai Grilled Pork Skewers)
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 2 servings
Cuisine: Thai
Ingredients: pork neck 400 g; soy sauce 2 tbsp; coconut milk 80 ml; palm sugar 1 tbsp; minced garlic 1 tbsp; black pepper 0.5 tsp; fish sauce 1 tbsp; bamboo skewers 8 pcs

Quick answer

Total time: 37 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Coconut milk and palm sugar in the marinade caramelize on the grill, giving the pork neck dark, sticky edges.

The meat is sliced thin and folded three times onto each skewer, with small gaps between the pieces letting heat reach the thickest fold quickly.

Ingredients

servings

IngredientAmount

bamboo skewers8 pcs

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

Soak 8 bamboo skewers in water for at least 20 minutes so they scorch less on the grill.

Slice 400 g pork neck into long pieces about 0.5 cm thick, keeping the pieces even for steady cooking.
2

In a bowl, mix 2 tablespoons soy sauce, 80 ml coconut milk, 1 tablespoon palm sugar, 1 tablespoon minced garlic, pepper, and fish sauce. Stir until the sugar dissolves and the marinade looks smooth, not grainy.
3

Add the pork to the marinade and turn each strip so every surface is coated.

Refrigerate for at least 20 minutes, or up to 2 hours when possible, so the coconut milk and seasonings soak in.
4

Thread the pork onto the soaked skewers, folding each strip into three loose layers.

Do not pack the meat too tightly, because small gaps help the heat reach the center before the glaze burns.
5

Preheat a grill or pan over medium-high heat until it is fully hot.

Cook the skewers for about 3 minutes per side, turning when the edges darken and the surface starts to caramelize.
6

Turn the skewers and grill for about 1 minute more per side to caramelize evenly.

Remove them when the thickest folded centers are cooked through and the juices run clear.