Thai Grilled Pork Skewers (Moo Ping)
Sweet, savory, and caramelized, moo ping are the smell of Thai street markets. Pork is marinated in a coconut milk and fish sauce glaze, then grilled until sticky and charred at the edges.
Ingredients
- 2 lbs (900g) pork shoulder or pork collar, sliced into thin strips
- Marinade: 3 tablespoons fish sauce, 2 tablespoons oyster sauce, 2 tablespoons soy sauce, 3 tablespoons sugar, 3 tablespoons coconut milk, 4 cloves garlic (minced), 1 tablespoon white pepper, 1 tablespoon vegetable oil
- Bamboo skewers (soaked in water for 30 minutes)
- Sticky rice and jaew dipping sauce for serving
Instructions
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1
Combine all marinade ingredients. Add pork slices and toss to coat. Marinate for at least 1 hour (overnight is best).
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2
Thread marinated pork onto skewers, weaving the meat back and forth.
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3
Grill over medium-high heat for 3-4 minutes per side, basting with any remaining marinade. The pork should be caramelized, slightly charred, and cooked through.
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4
Serve with sticky rice and a simple jaew sauce (mix 2 tablespoons fish sauce, 1 tablespoon lime juice, 1 teaspoon chili flakes, 1 teaspoon toasted rice powder, sliced shallots).
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5
Eat by pulling pork off the skewer and wrapping it in a ball of sticky rice.
