Moo Ping (Thai Grilled Pork Skewers)
Quick answer
Moo ping are popular Thai grilled pork skewers known for their sweet and savory glaze.
What makes this special
- Moo Ping skewers are marinated in coconut milk and palm sugar, then charred over charcoal for a glaze.
- Palm sugar, soy sauce, and fish sauce caramelize together over charcoal
- Coconut milk marinade keeps the pork neck moist during grilling
Key ingredients
Core cooking flow
- 1 Soak 8 bamboo skewers in water for at least 20 minutes so they scorch less on the grill.
- 2 In a bowl, mix 2 tablespoons soy sauce, 80 ml coconut milk, 1 tablespoon pal...
- 3 Add the pork to the marinade and turn each strip so every surface is coated.
Moo ping are popular Thai grilled pork skewers known for their sweet and savory glaze. 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.
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.
- 6Finish
Brush on a thin layer of the remaining marinade and grill about 1 minute more per side.
Remove the skewers when the outside looks glossy and sticky and the juices run clear, then serve hot.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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