Moo Ping (Thai Grilled Pork)
Moo Ping or Thai grilled pork is one the most iconic Thai street breakfasts, and I’d choose it with sticky rice over pancakes any day. The juicy, smoky grilled pork on a stick hits every savory note I crave to start the day right.
Thai Grilled Pork Ingredients
Pork Butt (Boston Butt) – This cut has the perfect balance of meat and fat, keeping the skewers juicy and flavorful after grilling. Pork shoulder also works.
Salt – Enhances the overall flavor and helps tenderize the pork.
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Neutral oil – Helps carry the marinade flavors and keeps the pork moist while grilling.
Cilantro stems or cilantro root – Adds an earthy, citrusy depth that’s essential in Thai marinades.
Minced garlic – Brings a sharp, savory punch to the marinade.
Coconut sugar – Adds sweetness and helps caramelize the pork beautifully on the grill.
Ground coriander – Offers a warm, slightly citrusy spice that complements the pork.
Black pepper – Adds a subtle heat and sharpness.
White pepper – Gives a more delicate, earthy spice that’s common in Thai cooking.
Coconut milk (divided) – Use half in the marinade for richness and tenderness, and the rest for brushing on the pork while grilling for that signature glossy finish.
Soy sauce – Provides a salty, umami base.
Oyster sauce – Adds a thick, savory-sweet depth to the marinade.
Dark soy sauce – Gives a touch of sweetness and adds a deep, rich color to the pork.
Tapioca flour or corn starch – Helps the marinade cling to the pork and gives the grilled meat a silky texture.
How to Make Thai Pork BBQ
- Soak your skewers in room temperature water to prevent them from burning on the grill, then move on to prepping the marinade.
- Slice the pork into thin, bite-sized pieces. Massage it with salt and oil first, then let it sit for about 15 minutes before adding the marinade.
- Make the marinade: I blend everything for convenience, so I just toss in a small bunch of cilantro leaves and stems along with the garlic, peppers, sauces, sugar, and half the coconut milk. If you’re not using a blender, you can pound the garlic, cilantro stems, and peppers into a paste using a mortar and pestle before mixing with the sauces and seasonings. Then let the pork marinate for at least 2 hours, or overnight for best flavor.
- Thread the pork onto skewers and grill over medium-high heat for about 3–4 minutes per side, brushing with the reserved coconut milk to keep them juicy and glossy.
- Serve hot with sticky rice—and enjoy the ultimate Thai street breakfast at home!
Serving and Storage Tips
Serve your Moo Ping hot off the grill with a generous handful of sticky rice just like you’d get from a Thai street vendor in the morning. It’s perfect for breakfast, lunch, or a snack on the go. If you have leftovers (which is rare in my house!), store them in an airtight container in the fridge for up to three days. Reheat them in a skillet or air fryer to bring back that delicious smoky char. And if you’re making a big batch, the marinated pork freezes beautifully. Just thaw and grill when the craving hits!
Related Recipes
- Sticky Rice : Moo Ping best buddy.
- Nam Jim Jeaw: Moo Ping is flavorful on its own, but if you are a saucy type of person try it with “Nam Jim Jeaw”. This tamarind based dipping sauce makes all the meat taste better!
- Thai Style Pork Kabob. Add some pineapple and garden vegetables in your grill to make more colorful and tasty.
Moo Ping (Thai Grilled Pork)
Equipment
- 1 grill
- 20 skewers
Ingredients
- 20 bamboo skewers soaked in water (6-8 inches)
- 1 – 1.5 lb pork butt (Boston Butt. Pork shoulder also works.) (sliced into thin pieces)
- 1 tsp salt
- 1/4 cup neutral oil (such as vegetable or canola oil)
- 1 small bunch bunch cilantro (leaves and stems) – or 6 stems or 2 roots
- 1 tbsp minced garlic (about 2–3 cloves)
- 4 tbsp coconut sugar (or palm sugar)
- 1/2 tsp ground coriander
- 1/2 tsp black pepper
- 1/2 tsp white pepper
- 1 cup coconut milk (divided (1/2 cup for marinade, 1/2 cup for brushing while grilling))
- 3 tbsp soy sauce
- 3 tbsp oyster sauce
- 3 tbsp dark soy sauce
- 1 tbsp tapioca flour (or cornstarch)
Instructions
- Soak skewers in room temperature water for at least 15 – 20 minutes while you prepare the marinade and pork.
- Slice the pork into thin, bite-sized pieces. Massage with salt and neutral oil, then let sit for 15 minutes.
Make the marinade:
- If using a blender, blend garlic, a small bunch of cilantro (leaves and stems), coconut sugar, soy sauce, dark soy sauce, oyster sauce, half of the coconut milk, and tapioca starch until smooth.
- If not using a blender, pound garlic, cilantro stems, black and white pepper in a mortar and pestle to make a paste. Transfer to a bowl, then mix in coconut sugar, sauces, half of the coconut milk, and tapioca starch.
- Add the marinade to the pork and mix well. Cover and marinate in the refrigerator for at least 2 hours, or overnight for best flavor.
- Thread pork onto soaked skewers.
- Grill over medium-high heat for 3–4 minutes on each side, brushing occasionally with the reserved half cup of coconut milk for a glossy, juicy finish.
- Serve hot with sticky rice and enjoy your homemade Thai street-style breakfast!
