Moo Ping (Thai Grilled Pork Skewers)
Bangkok street food, sold from charcoal carts at dawn alongside sticky rice in a plastic bag. Pork shoulder marinated in garlic, cilantro root, coconut milk, and palm sugar, then grilled until the edges caramelize black.
Ingredients
- pork shoulder800 g, sliced 1 cm thick against the grain
- coconut milk120 ml
- garlic6 cloves
- cilantro roots or stems3 tbsp, chopped
- white peppercorns1 tsp
- palm sugar3 tbsp
- fish sauce3 tbsp
- oyster sauce2 tbsp
- dark soy sauce1 tsp
- bamboo skewers16, soaked 30 min
Steps
Pound garlic and cilantro roots.
Pound garlic, cilantro roots, and white peppercorns in a mortar to a rough paste. This is the backbone of Thai marinades — don't substitute powders.
Whisk marinade ingredients together.
Whisk the paste with coconut milk, palm sugar, fish sauce, oyster sauce, and dark soy until the sugar dissolves.
Toss pork in marinade and refrigerate.
Toss the pork in the marinade and refrigerate at least 4 hours, ideally overnight.
Thread pork onto skewers.
Thread the pork onto skewers in tight S-curves so it grills evenly. Don't crowd the skewer.
Grill pork skewers with basting.
Grill over medium-high charcoal or a hot grill pan, turning every 90 seconds and basting with the leftover marinade until charred at the edges and just cooked through.
Rest and serve with sides.
Rest a minute, then serve with sticky rice and Thai chili dipping sauce.
Nutrition, per serving. 275 calories. Protein 27.5 grams, 40 percent. Carbs 7 grams, 10 percent. Fat 15 grams, 49 percent. Fiber 0.5 grams, sugar 5 grams, saturated fat 7 grams, sodium 900 milligrams. Estimated from ingredients.
