Moo Ping (Thai Grilled Pork Skewers)
Quick answer
- Total time
- 37 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Moo ping are popular Thai grilled pork skewers known for their sweet and savory glaze.
Read more
The dish features thinly sliced pork neck marinated in a rich mixture of coconut milk, palm sugar, soy sauce, fish sauce, minced garlic, and black pepper. Soaking the bamboo skewers in water before cooking prevents them from burning on the hot grill. The coconut milk in the marinade acts as a tenderizer, ensuring the marbled pork neck remains moist and juicy inside. The pork slices are threaded onto skewers and grilled over medium-high heat. During the final minute of cooking, brushing on the remaining marinade helps the palm sugar and soy sauce caramelize on the surface, creating a glossy, slightly charred glaze. These skewers are traditionally eaten warm, frequently paired with sticky rice as a staple street food option.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Season
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.
- 3Season
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.
- 4Step
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.
- 5Control
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.
- 6Heat
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Marinate 0.5cm pork slices under refrigeration for at least 20 minutes
- Finish cue
- Remove them when the thickest folded centers are cooked through and the juices run clear.
- Avoid this
- Soak bamboo skewers first to reduce burning.
- Storage and reheating
- Refrigerate for at least 20 minutes, or up to 2 hours when possible, so the coconut milk and seasonings soak in.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
37min, 8 ingredients
Category median
32min, 8 ingredients
Based on 173 recipes
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