Moo Ping (Thai Grilled Pork) Recipe

I just made Moo Ping that is sticky-sweet, smoky and addictively charred in a way that will make you stop scrolling for everything else.

I can’t stop thinking about Moo Ping. I love the way Thai pork hits you with sweet, salty, smoky notes the second you bite.

It’s greasy in the best way, sticky from coconut milk and bright from garlic cloves that sing through the char. Pork Lunch?

Yes please, any time. I get obsessed walking past a street stall and smell pulls me in faster than logic.

But it’s not just nostalgia, the meat has that tender pull, little crispy edges, char lines that promise more. Pure, messy, addictive.

I want it now. No regrets.

I’d eat five skewers at least.

Ingredients

• Thin pork slices — juicy, slightly fatty protein that grills up tender and charred.
• Basically coconut milk — makes meat silky and slightly sweet.
• Light soy sauce — salty backbone, keeps things savory and familiar.
• Fish sauce — funky umami punch, classic Thai salty depth.
• Plus oyster sauce — adds glossy, sweet-savory richness if you like it.
• Palm or brown sugar — caramelizes on grill, gives that street-food sweetness.
• Garlic — sharp, garlicky boost that smells like summer nights.
• Coriander roots or stems — earthy herbal note, more rustic than leaves.
• White pepper — warm, slightly floral heat without visible specks.
• Black pepper — extra bite and familiar peppery snap.
• Vegetable oil — helps marinade cling and promotes even sear.
• Sesame oil — tiny drizzle adds toasty aroma, use sparingly.
• Bamboo skewers — hold everything together and give that street-grill vibe.
• Pinch of salt — balances flavors if the sauces missed something.
• Optional MSG — classic street trick for addictive, savory hit.

Ingredient Quantities

• 1 lb (450 g) pork shoulder or pork collar, thinly sliced against the grain
• 3 tablespoons coconut milk
• 2 tablespoons light soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon oyster sauce (optional, but common)
• 2 tablespoons palm sugar or packed brown sugar
• 5 garlic cloves, peeled and roughly chopped
• 2 coriander roots or 3 tablespoons fresh cilantro stems, chopped
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon ground black pepper
• 1 teaspoon vegetable oil or neutral oil
• 1 teaspoon sesame oil (optional for aroma)
• 12 to 16 bamboo skewers, soaked in water for 30 minutes
• Pinch of salt to taste (if needed)
• Optional: 1/4 teaspoon MSG or seasoning powder for extra street-food flavor

How to Make this

1. Put the thinly sliced pork in a bowl and pat it dry with paper towel so the marinade sticks better, then set aside.

2. In a blender or mortar and pestle, combine coconut milk, garlic, coriander roots or cilantro stems, palm sugar, white and black pepper, vegetable oil, sesame oil if using, and MSG or seasoning powder if using; blend to a smooth paste. Add light soy sauce, fish sauce and oyster sauce, pulse a few times to mix. Taste and add a pinch of salt only if it needs it.

3. Pour the marinade over the pork, mix well so every piece is coated, press the slices flat into the marinade a bit. Cover and refrigerate at least 2 hours, ideally overnight for best flavor.

4. If using bamboo skewers, soak them in water for 30 minutes before threading so they won’t burn. Cut the pork slices if needed so each skewer has about 2 to 3 pieces folded or rolled together for even grilling.

5. Thread the marinated pork onto the soaked skewers, leaving a little space between pieces for heat to circulate. Keep any extra marinade for basting if you like.

6. Preheat a grill or a grill pan to medium high. Oil the grates lightly to prevent sticking. You want a good sear but not flare ups.

7. Grill the skewers 2 to 3 minutes per side, turning often and basting with reserved marinade until charred at the edges and cooked through. Total cook time is usually 6 to 8 minutes depending on thickness. Don’t overcook or the pork will get dry.

8. Once cooked, let the skewers rest a couple minutes, then serve hot with sticky rice, sliced cucumbers, or your favorite dipping sauce. The aroma from the sesame oil and coconut milk should be sweet and savory.

9. Leftovers keep well in the fridge for 2 days; reheat gently in a pan or under a broiler to bring back some char. If you want extra street-food authenticity sprinkle a little more sugar or a tiny pinch of MSG before serving.

Equipment Needed

1. Large mixing bowl (for patting and marinating the pork)
2. Paper towels (to dry the pork so the marinade sticks)
3. Blender or mortar and pestle (to make the smooth marinade paste)
4. Measuring spoons and a tablespoon (for sauces, oils and spices)
5. Cutting board and a sharp knife (to slice pork thin and trim if needed)
6. Bamboo skewers and a shallow dish or tray (to soak and hold skewers while threading)
7. Grill or heavy grill pan plus tongs (for cooking and turning the skewers)
8. Pastry brush or spoon (for basting with reserved marinade)

FAQ

Moo Ping (Thai Grilled Pork) Recipe Substitutions and Variations

• Pork shoulder or collar: try boneless chicken thighs (slice thin) for a milder, juicier result, or firm tofu pressed and thinly sliced for a vegetarian take. They wont taste exactly the same but work great on skewers.
• Coconut milk: use canned evaporated milk diluted with a little water, or whole milk plus 1 teaspoon coconut extract or a spoon of coconut cream if you want that coconut flavor without the can.
• Fish sauce: substitute light soy sauce plus a squeeze of lime for saltiness and tang, or use low-sodium soy and a splash of Worcestershire if you need pantry-friendly options.
• Palm sugar: packed brown sugar or dark brown sugar works well, or honey in a pinch (itll caramelize faster so watch the grill).

Pro Tips

– Let the pork sit in the fridge overnight if you can. It really soaks up the coconut and fish sauce flavors better than just 2 hours, and the texture gets more tender. If you forget, at least massage the marinade into every slice and press them flat so it penetrates quicker.

– Don’t overcrowd the skewers. Leave tiny gaps so hot air can circulate and you get quick searing, not steaming. Also fold thin slices in a consistent way so pieces cook evenly; uneven thickness is how you end up with dry bits.

– Save a little of the marinade before you toss it with raw meat and use that reserved bit to baste while grilling. Brush it on at the last minute so sugars caramelize but don’t burn. If flare ups happen, move skewers to a cooler part of the grill and finish there.

– For extra street-food char and aroma, finish with a quick hit of high heat at the end or hit under a very hot broiler for 30–60 seconds. Toss a tiny pinch of sugar or a light sprinkle of MSG right after cooking for that nostalgic sweet-savory punch.