Moo Ping (Thai Grilled Pork Skewers)
Moo ping are Thai grilled pork skewers marinated in a mixture of coconut milk, palm sugar, soy sauce, garlic, and white pepper, then charred over glowing coals until the marinade caramelizes into a sticky, darkened glaze. The pork neck meat - chosen for its marbling - stays moist inside while the surface picks up an unmistakable smoky sweetness. Coconut milk in the marinade adds a rounded richness, and the palm sugar provides a deeper, less sharp sweetness than white sugar would. They are sold from morning onward at street carts across Thailand, almost always alongside small bags of sticky rice and a plastic bag of jaew dipping sauce. Wrapping a piece of charred pork in a pinch of sticky rice is the standard way to eat them, and few street foods match the simplicity and satisfaction of that combination.
Adjust Servings
Instructions
- 1
Slice pork into thin strips.
- 2
Mix soy sauce, coconut milk, palm sugar, garlic, pepper, and fish sauce for marinade.
- 3
Marinate pork for at least 20 minutes, then skewer.
- 4
Grill over high heat, turning until nicely browned.
- 5
Brush with leftover marinade while grilling and serve hot.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Khao Kha Moo (Thai Braised Pork Leg Rice Bowl)
Khao kha moo is a Thai braised pork leg rice bowl that rewards patience with deeply satisfying flavor. A whole pork leg is simmered for upward of two hours in a dark soy and palm sugar broth perfumed with star anise, cinnamon, and whole garlic cloves. The prolonged cooking breaks down connective tissue until the meat yields to the lightest pull. The braising liquid reduces into a glossy, mahogany-colored sauce that is both salty and gently sweet. Thick slices of the pork are arranged over steamed jasmine rice, and the sauce is spooned over until the grains glisten. Traditional garnishes include a halved hard-boiled egg stained brown from the braising liquid, pickled mustard greens that cut through the richness, and a fiery chili-vinegar dipping sauce. It is one of the most beloved night-market dishes in Thailand.
Panang Curry (Thai Thick Peanut Coconut Curry)
Panang curry is the thickest and richest member of the Thai curry family, distinguished by its concentrated coconut base and the addition of ground peanuts. The cooking begins by splitting coconut cream in a hot pan until the fat separates, then frying the curry paste in that fat to bloom its aromatics. The remaining coconut milk is added gradually and simmered until the sauce reduces to a spoonable consistency. Peanut butter or finely ground roasted peanuts give it a subtle nuttiness that sets it apart from green or red curries. Fish sauce provides depth, palm sugar brings sweetness, and torn kaffir lime leaves contribute a bright citrus fragrance.
Massaman Curry (Thai-Muslim Mild Chicken Potato Peanut Coconut Curry)
Massaman curry stands apart from other Thai curries with its mild, sweet-savory character and its roots in the Muslim communities of southern Thailand. The dish draws from Persian and Indian spice traditions - cinnamon sticks, cardamom pods, cloves, and star anise simmer alongside the coconut milk base, lending an aromatic warmth that has little to do with chili heat. Chicken thighs, whole shallots, potatoes, and roasted peanuts braise slowly until the potatoes begin to break down and thicken the sauce. Tamarind paste and palm sugar balance the richness with a gentle tang and sweetness. It is one of the most approachable Thai curries for those unaccustomed to spice, yet its layered aromatics make it anything but plain.
Beef Pad See Ew (Thai Wok-Fried Wide Rice Noodles in Dark Soy)
Beef pad see ew is a Thai wok-fried noodle dish built around wide rice noodles and dark soy sauce. The name translates to 'fried with soy sauce,' and broad, silky noodles are stained deep brown by dark soy, balanced with light soy and oyster sauce for a sweet-savory glaze. Thinly sliced beef is seared first in a blazing wok, then noodles go in to absorb the sauce and char slightly against the hot metal. Chinese broccoli or kale adds crunch from its stems and softness from its leaves. The defining element is wok hei - the smoky flavor that only comes from letting noodles sit against the wok until they pick up toasted spots.
Thai Five-Spice Braised Pork and Eggs
Moo palo is a Thai braised pork and egg dish simmered in a sauce of soy sauce, palm sugar, and five-spice powder. The palm sugar is caramelized first before the pork is seared in it, coating the meat in a dark, glossy finish. Five-spice powder weaves together the aromas of cinnamon, star anise, and clove throughout the broth. The boiled eggs absorb the braising liquid over the long cook, turning deep brown and picking up the seasoning all the way through. Ladled over steamed rice, this is a quintessential Thai comfort dish with a gentle interplay of sweetness and warm spice.
Korean Grilled Chicken Skewers
Dak-kkochi-gui is a Korean grilled chicken skewer inspired by street-stall cooking, made by threading bite-sized pieces of chicken breast or thigh onto bamboo sticks and brushing them with a sauce of gochujang, soy sauce, honey, and minced garlic. Thigh meat works best because its higher fat content resists drying out over direct heat, and applying the glaze in two or three separate coats builds up a thick, sticky, caramelized layer. Cutting the chicken into uniform cubes ensures every piece finishes cooking at the same time, and alternating with slices of green onion or bell pepper between the meat adds moisture and color. The interplay of gochujang's fermented heat and honey's sweetness against charcoal smoke captures the unmistakable flavor of Korean street food.