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.
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!
Notes
Note :
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