Grilled Pork Skewers Marinated in Coconut Milk and Herbs

You’ll create authentic Thai Moo Ping by slicing 2 lbs pork shoulder into thin strips and marinating them in a blend of coconut milk, oyster sauce, garlic, and palm sugar for 4 hours. Thread onto soaked bamboo skewers and grill over medium-high heat for 12-15 minutes, basting regularly with reserved marinade. Serve these caramelized, smoky skewers with sticky rice and nam jim jaew sauce. Master the secrets of perfect char and tenderness below.

Key Takeaways

• Cut 2 lbs pork shoulder into thin strips and marinate in coconut milk, oyster sauce, soy sauce, fish sauce, palm sugar, and garlic.
• Soak bamboo skewers in water, then thread marinated pork strips onto them, leaving space between pieces for even cooking.
• Preheat grill to medium-high heat and position skewers 4-5 inches above charcoal for authentic smoky flavor.
• Grill for 12-15 minutes, rotating every 3-4 minutes and basting with marinade every 2 minutes until internal temperature reaches 145°F.
• Let skewers rest for 5 minutes before serving with sticky rice and nam jim jaew dipping sauce.

History

Before mastering the recipe details, understanding Moo Ping‘s rich heritage will deepen your appreciation for this Thai street food staple. You’ll find these aromatic pork skewers deeply rooted in Thailand’s culinary traditions, where vendors have grilled them over charcoal since the early morning hours for generations.

While the exact origin remains unclear, you’ll discover that Moo Ping emerged from Thailand’s street food culture during the mid-20th century. Local vendors developed the distinctive marinade by combining Chinese barbecue techniques with Thai ingredients like coconut milk, oyster sauce, and garlic.

The dish’s popularity soared as urbanization brought more workers seeking quick, flavorful meals. Today, you’ll spot Moo Ping vendors at nearly every street corner and market throughout Thailand, each adding their own subtle twists to this beloved classic.

Recipe

Prep Time: 4 hours

Cook Time: 15 minutes

Servings: 4-6

Ingredients:

2 lbs pork shoulder, sliced into 1-inch thick strips

8-10 bamboo skewers, soaked in water

Marinade:

3 tablespoons oyster sauce

2 tablespoons soy sauce

2 tablespoons fish sauce

3 tablespoons palm sugar or brown sugar

2 tablespoons garlic, minced

1 tablespoon white pepper

2 tablespoons coconut milk

Instructions:

1. Combine all marinade ingredients in a bowl and mix well until sugar dissolves.
2. Add pork strips to marinade and coat thoroughly.
3. Cover and refrigerate for 4-24 hours.
4. Thread marinated pork onto bamboo skewers.
5. Preheat grill to medium-high heat.
6. Grill skewers for 12-15 minutes, turning occasionally.
7. Baste with remaining marinade while grilling.
8. Cook until pork is slightly charred and cooked through.
9. Remove from grill and let rest for 5 minutes.
10. Serve hot with sticky rice and nam jim jaew dipping sauce.

Cooking Steps

Begin by slicing your pork shoulder into thin 4-inch strips before combining coconut milk, soy sauce, fish sauce, garlic, white pepper, and palm sugar for the marinade.

Thread the marinated pork strips onto bamboo skewers, leaving space at the bottom for handling, and let them rest for at least 4 hours.

Grill the skewers over medium-hot charcoal for 8-10 minutes, turning occasionally and basting with the reserved marinade until the meat develops a golden-brown char.

Step 1. Slice Pork Into Strips

Trim any excess fat from your pork shoulder or tenderloin, then slice the meat into thin strips approximately 4 inches long and ¼ inch thick.

For the best results, choose well-marbled pork shoulder or premium tenderloin that’s partially frozen for 30 minutes to make precise cutting easier.

When slicing, use a sharp knife and cut against the grain at a 45-degree angle to guarantee tender, evenly sized pieces that’ll absorb the marinade effectively.

You’ll want consistent thickness throughout to assure uniform cooking on the grill. If you’re working with shoulder, look for pieces with a good mix of lean meat and fat marbling.

The fat content will help keep the meat juicy during grilling, while the uniform size ensures each piece cooks at the same rate.

Step 2. Mix Marinade Ingredients Together

With your pork sliced and ready, combine 2 tablespoons oyster sauce, 3 tablespoons soy sauce, 2 tablespoons palm sugar, 2 minced garlic cloves, ½ teaspoon white pepper, and 1 tablespoon coconut milk in a medium mixing bowl.

Whisk the mixture thoroughly until the palm sugar dissolves completely.

For authentic Thai marinade variations, you can enhance the flavors by adding:

1. 2 finely chopped lemongrass stalks for citrusy aromatics
2. 1 tablespoon freshly grated galangal for earthy depth
3. 2 crushed cilantro roots for traditional Thai complexity

If you’re looking for additional flavor enhancements, consider adding ½ teaspoon of ground coriander or a splash of fish sauce.

The marinade should be thick enough to coat the back of a spoon but not too viscous.

Store any unused portion in an airtight container for up to 3 days.

Step 3. Thread Pork Onto Skewers

Once your pork has marinated for at least 4 hours, thread 4-5 pieces onto each 8-inch bamboo skewer, leaving ¼ inch space between pieces to guarantee even cooking.

Make sure you’ve soaked the bamboo skewers in water for 30 minutes before use to prevent burning during grilling.

When threading the meat, employ proper skewering techniques by piercing through the center of each piece, ensuring they’re secure but not compressed.

You’ll want to maintain the meat’s natural shape to preserve tenderness. If you notice any tough connective tissue, position it facing the same direction on the skewer to prevent curling.

Gently press each piece down while keeping that essential ¼-inch gap. This spacing allows the heat to circulate evenly, ensuring perfectly grilled Moo Ping with consistent doneness throughout.

Step 4. Grill Over Charcoal Fire

After your charcoal grill reaches medium-high heat (around 375-400°F), place the skewered pork about 4-5 inches above the coals.

For ideal charcoal selection, use natural hardwood lump charcoal instead of briquettes to achieve authentic smoky flavor without chemical additives.

Follow these essential grilling techniques for perfect moo ping:

1. Grill skewers for 3-4 minutes on each side, rotating 90 degrees to create diamond-shaped grill marks.
2. Baste with remaining marinade every 2 minutes using coconut milk mixture for extra caramelization.
3. Cook until internal temperature reaches 145°F and exterior develops a golden-brown char with slightly crispy edges.

Keep the grill lid open to monitor the cooking process and prevent flare-ups from dripping marinade.

The total cooking time should be 12-15 minutes.

Step 5. Baste With Reserved Marinade

Before grilling your moo ping skewers, set aside 1/4 cup of the original marinade mixed with 2 tablespoons of coconut milk specifically for basting.

Using a natural-bristle basting brush, apply the reserved marinade mixture generously to the pork skewers every 2-3 minutes during grilling. This basting technique helps maintain moisture while creating a flavorful caramelized exterior.

For best flavor enhancement, lift each skewer from the grill grates when basting to prevent the marinade from dripping and causing flare-ups.

Focus on coating all sides of the meat evenly, paying special attention to any areas that appear dry. Continue this process until you’ve used all the reserved marinade and the pork reaches an internal temperature of 145°F (63°C).

Cooking Tips

To achieve the perfect smoky char on your moo ping, grill the skewered pork over medium-high heat at 375-400°F (190-204°C) for 12-15 minutes, turning every 3-4 minutes.

For authentic Thai street food flavor, follow these essential grilling tips:

1. Don’t crowd the skewers – leave 1/2 inch space between each piece of meat to guarantee even cooking and proper caramelization of the marinade.
2. Keep a spray bottle filled with coconut milk nearby to control flare-ups and maintain moisture while grilling.
3. Let the meat rest for 5 minutes after reaching an internal temperature of 145°F (63°C) before serving.

The key to tender, juicy moo ping lies in proper marinating techniques.

Make diagonal cuts across the meat fibers before marinating, and massage the marinade into the pork for best flavor absorption.

Final Thoughts

While moo ping might seem complex at first, mastering this Thai street food favorite simply requires attention to the essential elements: a properly balanced marinade, precise meat preparation, and careful grilling technique.

You’ll discover that this dish carries significant cultural significance in Thailand, where it’s enjoyed as a popular breakfast and late-night snack.

When serving moo ping, you can’t go wrong pairing it with sticky rice and a spicy tamarind dipping sauce. For an authentic street food experience, serve it immediately off the grill while the meat’s still sizzling.

Remember that practice makes perfect – each time you prepare moo ping, you’ll develop a better understanding of the marinade’s nuances and the ideal grilling timing for your preferred level of caramelization.

Frequently Asked Questions

Can I Substitute the Coconut Milk With Another Type of Milk?

In a million years, you’ll never get the authentic taste with substitutes, but you can use almond milk or oat milk. They’ll work in marinades, though you’ll miss coconut’s rich, creamy depth.

How Long Can I Store Leftover Marinated Pork in the Refrigerator?

For ideal marinade safety, you shouldn’t store your leftover marinated pork longer than 24 hours in the refrigerator at 40°F (4°C). After that, the meat’s texture and quality will deteriorate.

What Other Meats Work Well With This Marinade?

While it’s traditionally pork, you’ll get excellent results with beef skewers from sirloin or ribeye, and chicken thighs work beautifully too – the coconut milk tenderizes any meat perfectly.

Are There Vegetarian Alternatives for This Recipe?

You can make delicious vegetarian skewers using extra-firm tofu alternatives, tempeh, or seitan. Simply cube them, then marinate in the same coconut milk blend with lemongrass, garlic, and soy sauce.

Can I Freeze the Marinated Meat Before Grilling?

Quick as a flash, you can freeze marinated meat for up to 3 months. For best results, place meat in freezer bags, remove excess air, and thaw completely before grilling.