Moo ping (or Thai BBQ pork skewers) are a delicious Thai street food that you can easily prepare on your grill at home! Pork is thinly sliced and marinated overnight before being arranged on skewers and placed onto the grill! They are then grilled to perfection, resulting in a juicy and slightly caramelized exterior with a tender, flavorful center!
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Instructions
Make The Marinade
In a mortar, pound 1½ tablespoon garlic, 3 tablespoon cilantro roots, ¼ teaspoon ground white pepper, and ¼ teaspoon ground black pepper until fine. Add the 3 tablespoon palm sugar and continue to pound until it is completely dissolved.
Add the ¼ cup coconut milk, 2 tablespoon oyster sauce, 2 tablespoon soy sauce, 2 tablespoon dark soy sauce, 1 tablespoon coconut oil, and optional ½ teaspoon MSG and stir well.
Prepare the Pork
Cut 1½ lb pork butt into bite-sized chunks that are about 2 inches long, 1 inch wide, and ⅛-inch thick. Remove any silver skin, if necessary.
Pour the marinade over the meat and toss until everything is well coated. Cover and let marinate for a minimum of 2-3 hours, but ideally overnight (with a maximum of 36 hours).
Assemble & Grill
Once the pork is done marinating, sprinkle 3 tablespoon corn starch over the top and mix well. Place the strips of pork onto skewers and lay them flat onto a tray, packing them neatly ontop of one another. If possible, you can place the tray into the fridge for a few hours in order to help set the shape of the skewers.
Preheat your grill to medium to medium-high heat and place the skewers directly over the flame. Grill for 1½-2 minutes per side, or until the meat is cooked all the way through.
Remove from the heat and serve immediately.
Notes
Soak bamboo skewers in water overnight before using them to prevent burning.
Freeze the whole pork butt for 20-30 minutes before slicing to make portioning the strips of meat easier.
If you don't have access to a mortar and pestle, a food processor can also be used to make the marinade.
If you can't find cilantro root, you can use 2 tablespoons of chopped cilantro stems or 1-2 tablespoons of ground coriander.
For best results, marinate the pork for at least 2-3 hours, but overnight is ideal to allow the flavors to fully penetrate the meat.
You can make your marinade up to 3 days in advance, keeping it stored in the refrigerator until ready to use.
To store: These skewers are best enjoyed immediately. However, you can remove the meat from the skewers and store it in the fridge in a sealed container for up to 5 days.
To reheat: Reheat the meat using small increments in the microwave.