Moo Ping (Thai Pork Skewers)
Freezer-friendly moo ping recipe with juicy grilled Thai pork skewers marinated in coconut milk. Perfect for BBQ or a Thai breakfast at home!
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 cloves garlic
- 2 coriander root
- 1.2 lb pork (thinly sliced, see notes)
- 1/4 cup coconut milk
- 2 tbsp oyster sauce
- 1 1/2 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 2 1/2 tbsp palm sugar
- 1 tsp white pepper
- 1 tbsp tapioca starch
Instructions
- 1
Pound garlic and coriander root using a mortar and pestle until fine.
- 2
In a large bowl, mix coconut milk, palm sugar, oyster sauce, light soy sauce, dark soy sauce, tapioca starch, and white pepper. Stir until the sugar dissolves.
- 3
Add thinly sliced pork to the bowl and toss to coat each piece well. Cover and refrigerate overnight for the best flavor.
- 4
Soak bamboo skewers in water for at least 20 minutes to prevent burning. Thread the marinated pork onto the soaked skewers.
- 5
Lightly oil your grill or grill pan. Cook the skewers over medium heat for about 2–3 minutes per side, brushing with extra marinade as needed. Grill until the pork is fully cooked and slightly charred. Serve hot with sticky rice!