Entree: Thailand – Bangkok Street Food – หมูปิ้ง ➤ Moo Ping (Grilled pork skewers)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 2 hrs 30 min

Cook 12 min

Total 2 hrs 45 min

Ingredients

- 1.5 lb (680 g) pork shoulder, thinly sliced into 1/4-inch (6 mm) strips or bite-sized pieces
- 1/2 cup (120 ml) coconut milk
- 3 tbsp (45 ml) light soy sauce
- 2 tbsp (30 ml) fish sauce
- 2 tbsp (30 g) palm sugar or brown sugar
- 4 cloves garlic, crushed
- 2 coriander (cilantro) roots, cleaned and chopped (or 2 tbsp / 8 g cilantro stems if roots unavailable)
- 1/2 tsp (1 g) ground white pepper
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 ml) oyster sauce (optional, for depth)
- Bamboo skewers, soaked in water 30 minutes
- Toasted sesame seeds, for garnish (optional)

Instructions

1. In a blender or mortar and pestle, combine the coconut milk, light soy sauce, fish sauce, palm sugar, crushed garlic, chopped coriander roots (or stems), ground white pepper, vegetable oil, and oyster sauce if using; blend or pound to a smooth marinade.
2. Place the sliced pork in a bowl or zip-top bag, pour the marinade over the meat, massaging to coat thoroughly. Refrigerate and marinate at least 2 hours, preferably overnight for best flavor.
3. When ready to cook, thread 4–6 pieces of pork onto each soaked bamboo skewer, folding strips as needed so the meat sits tightly on the stick.
4. Preheat a charcoal grill or a hot grill pan to medium-high. Grill the skewers 2–4 minutes per side, turning often, and baste occasionally with reserved marinade or a little coconut milk to encourage caramelization and keep meat moist. Aim for a nice char and internal doneness.
5. Remove skewers from the grill, let rest 1–2 minutes, sprinkle with toasted sesame seeds if desired, and serve hot.