There’s a special kind of joy that comes from the first warm evening of spring when the grill gets fired up and a tantalizing aroma fills the air. That was the moment I first tried Moo Ping, a beloved Thai street food that captures the heart with its savory marinade and succulent pork. This dish not only excites the taste buds but also transforms a simple gathering into a festive occasion.
With just a handful of ingredients — think garlic, cilantro, and flavorful sauces — you can create these irresistible grilled pork skewers that deliver layers of flavor with every bite. Trust me, your friends and family won’t be able to get enough of this easy-to-make crowd-pleaser, especially when served with a zesty chili-vinegar dipping sauce. Whether it’s a casual dinner or a backyard barbecue, Moo Ping (Thai-Style Grilled Pork Skewers) is the perfect way to bring a taste of Thailand right to your home. Let’s dive into how to whip up this delightful dish!
Why is Moo Ping a Must-Try?
Irresistible flavor: The secret lies in the expertly balanced marinade of garlic, cilantro, and sauces that infuses the pork with mouthwatering taste.
Simplicity: No fancy skills needed! Just a few easy steps and basic ingredients turn into a stunning dish.
Crowd-pleaser: Everyone loves skewers! They’re perfect for sharing, making them a hit at any gathering or barbecue.
Versatile: Serve them as an appetizer or main dish. Add a side of rice or fresh veggies for a complete meal.
Quick cooking: With only 10 minutes on the grill, you’ll have the perfect meal ready in no time, ideal for busy weeknights or spontaneous get-togethers.
Elevate your cooking game and impress your guests with these Thai delights! Try serving them with a refreshing dip, and check out more delicious recipes to round out your culinary spread.
Moo Ping Ingredients
Unleash your inner chef with these essential ingredients!
For the Marinade
- Garlic cloves (4 medium) – adds aromatic depth and enhances the savory profile of the dish.
- Minced cilantro stems (2 tablespoons) – provides freshness and a subtle herbaceous note that complements the pork.
- Palm sugar (2 tablespoons) – balances the flavors with a hint of sweetness; brown sugar is a good substitute.
- Fish sauce (1 tablespoon) – infuses an umami richness that elevates the marinade’s complexity.
- Soy sauce (1 tablespoon) – adds depth and saltiness, reinforcing the overall flavor.
- Oyster sauce (1 tablespoon) – brings a wonderful sweetness and thickness to the marinade.
- Ground white pepper (1 1/2 teaspoons) – delivers a mild heat that pleasantly lingers on the palate.
- MSG powder (1/2 teaspoon, optional) – enhances umami flavors; a pinch is usually all you need!
For the Pork
- Pork butt (2 pounds) – this cut offers the perfect balance of fat and meatiness, ensuring juicy, tender skewers.
- Unsweetened coconut cream (1 can, 5 1/2 ounces) – used for brushing, it imparts creaminess and richness to the grilled meat.
For Serving
- Thai dried chili-vinegar dipping sauce (optional) – adds a zesty kick that perfectly complements the Moo Ping for an extra flavor layer.
With these ingredients on hand, you’re just moments away from crafting the delightful Moo Ping (Thai-Style Grilled Pork Skewers) that everyone will rave about!
How to Make Moo Ping
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Combine Ingredients: In a small bowl, mix together the minced garlic, cilantro stems, palm sugar, fish sauce, soy sauce, oyster sauce, white pepper, and MSG (if using). Stir until the palm sugar is fully dissolved, and set the marinade aside.
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Prepare the Pork: Freeze the pork for 15 to 30 minutes until slightly firm. Slice it against the grain into 2-inch-long, 1-inch-wide, and 1/8-inch-thick strips for more tender bites.
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Marinate: Place the pork strips in a large bowl and pour the marinade over them. Toss everything together until the pork is evenly coated. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or up to 36 hours for enhanced flavor.
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Skewer the Pork: Thread a piece of pork onto a skewer by piercing it through twice to secure. Continue threading, making sure the pieces are tightly bunched but leaving parts of the skewer exposed—except for a 2-inch handle at the bottom and the pointy tip at the top. Repeat with the remaining pork.
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Preheat the Grill: Set up your grill for skewers, lighting the charcoal. Once lit and evenly covered with gray ash, spread the coals around for consistent heat.
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Grill the Skewers: Place the skewers directly over the hot coals and brush the pork with the coconut cream. Grill, turning frequently and brushing often, until the pork is lightly charred and cooked through—about 8 to 10 minutes. Transfer to a serving platter and allow to rest for 1 to 2 minutes. Serve immediately with lime wedges and fresh cilantro.
Optional: Garnish with extra cilantro for a fresh touch!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Moo Ping
Fridge: Store leftover Moo Ping in an airtight container for up to 3 days. Ensure it’s cooled down before placing it in the fridge to maintain freshness.
Freezer: For longer storage, freeze the marinated pork skewer raw in an airtight container for up to 3 months. Thaw in the fridge overnight before grilling.
Reheating: Reheat cooked skewers in the oven at 350°F (175°C) for 10-15 minutes or until heated through, making sure not to overcook and dry them out.
Marinating Ahead: You can prepare the marinade and slice the pork ahead of time, refrigerating them separately for up to 2 days before assembling and grilling your Moo Ping.
What to Serve with Moo Ping?
Make your meal shine by complementing these savory grilled skewers with delightful sides that enhance their deliciousness.
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Jasmine Rice: Fluffy and aromatic, jasmine rice provides a perfect canvas to soak up the flavorful juices of Moo Ping. Pairing the two creates a satisfying and comforting experience.
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Cucumber Salad: This refreshing salad, with its crunchy cucumbers and zesty dressing, contrasts beautifully with the rich flavors of grilled pork, adding a vibrant note to your plate.
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Grilled Vegetables: Seasonal veggies like bell peppers and eggplant, lightly charred, add color and texture, making your meal a feast for the eyes and the taste buds.
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Thai Dipping Sauce: Offering a spicy kick, this sauce enhances the flavors of the Moo Ping while adding a piquant element to each bite. It’s a must-try for the adventurous palate.
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Lime Wedges: A squeeze of fresh lime right before enjoying brings brightness and acidity, cutting through the richness of the pork and elevating every bite.
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Cold Beer: A crisp lager or refreshing pale ale balances the savory goodness of Moo Ping, making it an ideal drink choice for warm evenings spent outdoors.
Elevate your meal and prepare for compliments when you serve Moo Ping alongside these delightful accompaniments!
Moo Ping Variations & Substitutions
Feel free to personalize your Moo Ping experience with these fun twists that will tantalize your taste buds!
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Pork Alternatives: Substitute pork butt with chicken thighs or beef for a flavor shift; both options remain wonderfully juicy.
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Vegetarian Version: Use firm tofu or tempeh, marinated the same way, for a delightful plant-based spin. Grill until golden for an extra crunch!
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Sweetener Swap: Replace palm sugar with honey or agave syrup for a different sweet note that still harmonizes beautifully with savory flavors.
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Coconut Cream Twist: Try using coconut milk instead of coconut cream for a lighter touch while still maintaining a lovely tropical flavor.
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Spicy Kick: Add crushed red pepper flakes to the marinade for a fiery enhancement—spice lovers will rejoice!
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Herb Infusion: Incorporate fresh basil or mint along with cilantro for an aromatic twist that brightens every bite; it’s like a new flavor adventure!
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Saucy Upgrade: Serve with a homemade peanut sauce instead of the traditional chili-vinegar sauce for a rich and creamy alternative that everyone will love.
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Grilling Mark Variation: Experiment with a char-grilled finish on a cast iron pan for those without a grill; you’ll get delicious smokiness even indoors.
With these creative variations, your Moo Ping never has to be the same twice! Get adventurous and let your culinary imagination run wild!
Make Ahead Options
These Moo Ping (Thai-Style Grilled Pork Skewers) are perfect for busy cooks looking to save time without sacrificing flavor! You can marinate the pork up to 36 hours in advance, allowing it to soak up all the delicious flavors. Simply prepare the marinade and mix it with the sliced pork, then cover tightly and refrigerate. Additionally, you can skew the pork pieces ahead of time; just keep them covered in the refrigerator for up to 24 hours before grilling. To maintain quality, avoid brushing the pork with coconut cream until you’re ready to grill. When it’s almost time to eat, simply grill them for 8 to 10 minutes for juicy, restaurant-quality results with minimal effort!
Expert Tips for Moo Ping
Marinade Time: Allow the pork to marinate for at least 4 hours or up to 36 hours for maximum flavor absorption.
Cutting Technique: Slice the pork against the grain for more tender and juicy bites. This simple trick makes a world of difference.
Skewering: Ensure the pork pieces are tightly bunched together on the skewer, as this helps them cook evenly and retain moisture.
Grilling Tips: Keep the grill at a consistent medium-high heat. Avoid burning the meat by brushing with coconut cream frequently and turning the skewers often.
Resting Period: Let the cooked skewers rest for 1 to 2 minutes before serving. This helps the juices redistribute for a more succulent bite.
Elevate your BBQ game with these expert tips for the best Moo Ping (Thai-Style Grilled Pork Skewers)!
Moo Ping Recipe FAQs
What type of pork is best for Moo Ping?
I recommend using pork butt for Moo Ping because it has the right balance of fat and meat, ensuring juicy and tender skewers. You can also use other cuts like pork shoulder or loin, but be cautious as they can dry out if overcooked.
How do I know if my pork is properly marinated?
After marinating, the pork should take on a beautiful color and aromatic scent. The longer it soaks (up to 36 hours), the richer the flavor. If it’s been marinated properly, you will also notice a slight stickiness from the sugar in the marinade.
What is the best way to store leftovers?
Leftover Moo Ping can be stored in an airtight container for up to 3 days. Make sure to let the skewers cool down to room temperature before sealing them up, which helps retain their moisture and flavor. If you want to store them longer, consider freezing!
Can I freeze Moo Ping, and if so, how?
Absolutely! To freeze Moo Ping, place the marinated raw pork skewers in an airtight container or freezer bag, and they can last for up to 3 months. When you’re ready to enjoy them, simply thaw them overnight in the refrigerator. Once thawed, you can grill them directly for a delicious meal.
Are there any dietary considerations for Moo Ping?
If you have allergies, be aware that Moo Ping contains fish sauce and soy sauce, which may trigger reactions in some individuals. For gluten-free options, swap soy sauce for tamari or a gluten-free soy alternative. Also, keep the MSG optional if you’re sensitive to it. Always double-check ingredient labels if you’re cooking for guests with dietary restrictions.
What if my pork is dry or tough after grilling?
If your Moo Ping turns out dry or tough, it likely didn’t marinate long enough or was overcooked on the grill. Ensure you use the correct cutting method—slice against the grain—and always let the skewers rest post-cooking. This allows the juices to redistribute, enhancing every bite’s tenderness.
Moo Ping: Irresistibly Juicy Thai-Style Grilled Pork Skewers
Ingredients
Equipment
Method
- In a small bowl, mix together the minced garlic, cilantro stems, palm sugar, fish sauce, soy sauce, oyster sauce, white pepper, and MSG (if using). Stir until the palm sugar is fully dissolved, and set the marinade aside.
- Freeze the pork for 15 to 30 minutes until slightly firm. Slice it against the grain into 2-inch-long, 1-inch-wide, and 1/8-inch-thick strips for more tender bites.
- Place the pork strips in a large bowl and pour the marinade over them. Toss everything together until the pork is evenly coated. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or up to 36 hours for enhanced flavor.
- Thread a piece of pork onto a skewer by piercing it through twice to secure. Continue threading, making sure the pieces are tightly bunched but leaving parts of the skewer exposed—except for a 2-inch handle at the bottom and the pointy tip at the top. Repeat with the remaining pork.
- Set up your grill for skewers, lighting the charcoal. Once lit and evenly covered with gray ash, spread the coals around for consistent heat.
- Place the skewers directly over the hot coals and brush the pork with the coconut cream. Grill, turning frequently and brushing often, until the pork is lightly charred and cooked through—about 8 to 10 minutes. Transfer to a serving platter and allow to rest for 1 to 2 minutes. Serve immediately with lime wedges and fresh cilantro.