Moo Ping
Moo ping are Thailand's irresistible grilled pork skewers: tender pork marinated in coconut milk, garlic and coriander root, grilled over charcoal until caramelised. They are Bangkok street food at its best, and wonderful with sticky rice.
- Prep time
- 20 mins
- Cook time
- 15 mins
- Total time
- 35 mins
- Servings
- 4 servings
- Calories
- 460
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Ingredients
- 600 g pork shoulder, sliced into strips
- 120 ml coconut milk
- 3 garlic cloves, minced
- 1 tablespoon coriander root or stems, chopped
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 teaspoon white pepper
- 1 tablespoon vegetable oil
- Bamboo skewers, soaked
- Sticky rice, to serve
- Chilli sauce, to serve
Instructions
- Mix the coconut milk, garlic, coriander, soy sauce, fish sauce, sugar, white pepper and oil.
- Add the pork strips and massage the marinade in well.
- Cover and chill for at least 2 hours, or overnight for the best flavour.
- Thread the pork onto the soaked skewers in loose folds.
- Grill over medium-high heat for 3 to 4 minutes per side until caramelised and cooked through.
- Brush with the remaining marinade as the skewers cook.
- Serve hot with sticky rice and chilli sauce.
Pro tips
- Pork shoulder stays juicy on the grill; lean pork can dry out.
- Soak bamboo skewers for 30 minutes so they do not burn.
- Do not press the pork flat on the grill; loose folds stay tender.
- Marinating overnight gives the deepest flavour.
Frequently asked questions
What is moo ping?
Moo ping is Thai grilled pork on skewers, marinated in coconut milk and garlic, sold as street food across Thailand.
Can I cook moo ping in the oven?
Yes, grill them under a hot broiler for 4 minutes per side until caramelised.
What is coriander root?
It is the root of the coriander plant, with a deeper flavour than the leaves. The stems are a good substitute.
What do you serve with moo ping?
Sticky rice and a sweet chilli sauce are the classic partners.