Moo Ping (Thai Grilled Pork Skewers)
These Thai grilled pork skewers known as Moo Ping are completely addictive. Serve with sticky rice and jaew dipping sauce for an incredibly satisfying meal.
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.5 pounds pork tenderloin (cut into bite-sized strips)
- 10 cloves garlic
- 1.5 teaspoons white pepper powder
- 2 cilantro roots ((or 1/2 cup cilantro stems))
- 2 Tablespoons thin soy sauce
- 2 Tablespoons oyster sauce
- 1/2 Tablespoon dark soy sauce
- 1 teaspoon granulated sugar
- 1.5 Tablespoons palm sugar
- 1 cup whole milk
Instructions
- 1
Prepare the cilantro roots by scraping the skin off and finely mincing them. Peel the garlic cloves. Combine the prepared garlic, cilantro roots, and white pepper powder in a mortar and pestle and pound until a paste is formed.
- 2
Add the thin soy sauce, oyster sauce, and dark soy sauce, white sugar, palm sugar, and milk to the cilantro-garlic-peppercorn paste and mix until all ingredients are combined.
- 3
Cut the pork tenderloin into small, approximately 1/2 inch pieces. Place the pork and the marinade into a container and ensure that all of the pork is covered by the marinade. Cover, refrigerate, and allow it to marinate for at least 2 hours. Overnight is even better.
- 4
While the pork marinates, soak the bamboo skewers in water. They should soak for at least 30 minutes before grilling. When the pork has marinated, thread the pork pieces tightly onto the skewers, approximately four to six pieces per skewer. Coat the skewers with any remaining marinade paste.
- 5
Heat the grill to medium heat. Place the skewers on the grill and brush with a mild-flavored oil such as canola. Allow the pork skewers to grill until cooked through, approximately 5 minutes per side. Baste with coconut milk, if you like.
- 6
Serve immediately with sticky rice.