{"id":110411,"title":"Thai Pork Skewers – Moo Ping (\u0e2b\u0e21\u0e39\u0e1b\u0e34\u0e49\u0e07)","modified":"2025-10-29T17:04:13+01:00","plain":"Moo Ping, what is it?\n\n\n\nAh, Moo Ping! Pronounced [m\u01d4\u02d0 p\u00ee\u014b] in Thai, it literally means \u201cgrilled pork.\u201d It\u2019s a hidden gem of Thai street food that has been making waves since 1952. Since then, it\u2019s won over the taste buds of everyone who\u2019s tried it.\n\n\n\nThis little slice of culinary heaven is a true mealtime chameleon. Breakfast? Moo Ping. Lunch? Moo Ping. Dinner? You guessed it\u2014Moo Ping.\n\n\n\nIt\u2019s typically sold on Thailand\u2019s bustling streets, mainly between 5 a.m. and 11 a.m., and it\u2019s always ready to satisfy early-morning hunger or late-night cravings.\n\n\n\n\n\n\n\nAnd the best part? This treat won\u2019t cost you an arm and a leg. The price per skewer usually ranges from 5 to 10 Baht, depending on pork prices.\n\n\n\nSo next time you\u2019re strolling through the streets of Thailand, don\u2019t forget to stop for a Moo Ping. Your stomach will thank you! And if you\u2019re not in Thailand, I\u2019ll take you there from your own kitchen\u2014I couldn\u2019t get enough of it when I was there.\n\n\n\nThese Thai sweet-and-savory skewers almost rival Pad See Ew in my eyes\u2014that\u2019s how much I love them!\n\n\n\nAlso check out the recipe for Thai chicken satay skewers\n\n\n\nHow to serve Moo Ping?\n\n\n\nMoo Ping is traditionally served with sticky rice, a harmonious pairing of juicy grilled meat and soft, sticky grains. A typical meal is like a little bundle of happiness: three nicely grilled Moo Ping skewers with a packet of sticky rice.\n\n\n\nBut hey, nothing\u2019s stopping you from firing up a classic barbecue and serving a simple salad on the side. Plus, you\u2019re making them at home\u2014so why limit yourself to just three?\n\n\n\n\n\n\n\nHow to make Thai sweet-and-savory pork skewers?\n\n\n\nThese skewers are made with slices of pork mixed with a sweet-and-savory marinade that balances the saltiness of fish sauce, light soy sauce, and oyster sauce with the sweetness of palm sugar.\n\n\n\nGarlic and white pepper bring plenty of bite.\n\n\n\nTraditionally, the garlic is pounded into a paste in a mortar with cilantro root. To make this dish more accessible, simply chop or mince the garlic cloves and use chopped tender cilantro stems instead of the harder-to-find root.\n\n\n\n\n\n\n\nKey ingredients for Moo Ping\n\n\n\nGlutamate: Used to give the marinade a savory boost.\n\n\n\nCilantro stems: They add a fresh, herbal note to the marinade. Traditionally the roots are used, but as with my Thai pork salad, we substitute with the stems.\n\n\n\nThai Pork Salad\n\n\n\nPalm sugar: It balances the saltiness of fish sauce, light soy sauce, and oyster sauce with its sweetness.\n\n\n\nGarlic cloves: They add punch to the marinade.\n\n\n\nOyster sauce: It adds deep umami to the marinade.\n\n\n\nWhite pepper: It adds warm, gentle heat to the marinade.\n\n\n\nLight soy sauce: It adds saltiness and depth to the marinade.\n\n\n\nFish sauce: It adds a salty, umami backbone to the marinade.\n\n\n\nUnsweetened coconut cream: It forms a sticky, glossy glaze on the meat while keeping the pork moist as it grills.\n\n\n\n \n\n\n\n\n\n\tThai Sweet-and-Savory Pork Skewers - Moo Ping\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t450 g pork shoulder (in one piece, if possible)90 ml unsweetened coconut cream (see note)Marinade1 pinch MSG (optional)7 g cilantro stems, chopped15 g palm sugar, finely chopped (see note)9 g garlic cloves, minced9 ml oyster sauce4 g white pepper8 ml light soy sauce8 ml fish sauce\t\n\t\n\t\tIn a bowl, whisk together the marinade ingredients until the sugar dissolves.Freeze the pork for 15\u201330 minutes to make slicing easier. Cut into pieces about 5 cm across and 2 cm thick, then slice into pieces about 5 mm thick. The goal is thin pieces for skewering\u2014don\u2019t stress, just make sure they\u2019ll hold on the skewer.In a mixing bowl, combine the meat with the marinade. Mix very well so everything is coated, then marinate in the fridge for up to 3 days.Thread a piece of pork onto a skewer, pierce it twice to secure, and scrunch it like an accordion. Continue adding pork, packing it tightly and leaving 4\u20135 cm of bare skewer at the bottom with the tip exposed at the top. Repeat with the remaining pork.Preheat the grill to medium-high. Brush the pork with coconut cream. Grill, turning and basting regularly with more coconut cream, until lightly charred and cooked through (8\u201310 minutes). If flare-ups occur, move the skewers away from the flames.Let rest for 1 to 2 minutes before serving.\t\n\t\n\t\tPalm sugar, sometimes labeled as \"coconut sugar\", is available in Asian supermarkets or online. For this recipe, an equal amount of packed light brown sugar can replace palm sugar if you can\u2019t find it.\nCoconut cream is a richer, thicker, more concentrated version of coconut milk. Look for it in the same aisle as canned coconut milk.\nPreparation and storage\nGrilled skewers are best enjoyed right away. The marinade can be made ahead and refrigerated for up to 3 days. The pork can be marinated for up to 36 hours.\n\t\n\t\n\t\tBrochettesTha\u00eflandaiseBrochettes sucr\u00e9es sal\u00e9es, Brochettes tha\u00ef\t\n\n\n\n\n\nSources: Serious Eats, Hot Thai Kitchen, Punchfork","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110411","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=110411"}],"version-history":[{"count":1,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110411\/revisions"}],"predecessor-version":[{"id":110554,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110411\/revisions\/110554"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/8054"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=110411"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=110411"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=110411"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}