Moo Ping (Thai grilled pork skewers)
Juicy marinated pork skewers charred over high heat with a glossy caramelised glaze — street-food perfect at home.
Moo ping is the Thai roadside classic — succulent strips of pork marinated in a sweet-salty mix, grilled until the edges caramelise and get that irresistible char. It’s exactly the sort of thing you want on a barbecue, but perfectly achievable in a chargrill pan on a rainy UK evening.
This version uses palm sugar, coconut milk and fish sauce for the authentic sweet-savoury punch and a boiled-off reserved marinade turned into a sticky glaze. Make these for a relaxed supper, party finger food or to impress at a summer barbecue.
Ingredients
- 600 g pork shoulder — trimmed and cut into long 1–1.5 cm strips, length about 8 cm
- 6 garlic — cloves, crushed
- 5 ml white pepper
- 60 ml fish sauce
- 15 ml light soy sauce
- 15 ml oyster sauce
- 40 g palm sugar — divided use: most for the marinade, a little for the glaze
- 30 ml coconut milk
- 15 ml vegetable oil
- 12 bamboo skewers — soak in water for 30 minutes before using
Equipment
- chargrill pan or barbecue
- small saucepan
- basting brush
- metal tongs or long-handled tongs
- instant-read thermometer (optional)
Instructions
Soak the bamboo skewers in cold water for 30 minutes to stop them burning on the grill.
Make the marinade: in a large bowl crush the garlic to a paste with a little salt (or use the flat of a knife), then add the white pepper, fish sauce, light soy sauce, oyster sauce, palm sugar, coconut milk and vegetable oil. Stir until the palm sugar has dissolved. Reserve about 60 ml of the mixed marinade in a small bowl for the glaze, then add the pork strips to the remaining marinade and turn to coat.
Cover the bowl and chill in the fridge for at least 4 hours, ideally overnight — this is where the pork soaks up the sweet-savoury flavour.
Thread 3–4 strips of pork onto each soaked skewer, leaving a little space between strips so heat can circulate. Do not compress the meat tightly on the skewer.
Make the glaze: pour the reserved 60 ml marinade into a small saucepan with a knob (about 5 ml) of vegetable oil and an extra 10–15 g of palm sugar if the reserved amount seems small. Bring to a gentle simmer over a medium hob and cook for 3–5 minutes until slightly thickened. Keep warm on the lowest heat.
Heat a barbecue to high (or a chargrill pan on a hot hob). Grill the skewers over direct heat, turning every 2–3 minutes and brushing with the warm glaze each time, until the pork is charred at the edges and cooked through — about 10–12 minutes total.
Transfer the skewers to a plate and rest for 5 minutes before serving to allow the juices to redistribute.
Serve hot straight from the skewers or slide the pork off onto a platter. Traditional accompaniments are sticky rice and sliced cucumber, plus lime wedges to squeeze over.
Tips
- Cut the pork against the grain into even strips so each piece cooks in the same time and stays tender.
- Always reserve a small portion of the marinade before it touches raw meat — boil that reserved amount to make a safe, glossy glaze for basting.
- Soak bamboo skewers for at least 30 minutes to prevent burning; if using metal skewers you can skip soaking.
- If you’re cooking inside on a chargrill pan, open a window and use the extractor — high heat makes smoke, which you want for flavour.
- Make ahead: marinate the pork overnight for deeper flavour. Cooked skewers keep 2 days in the fridge and reheat gently under a medium grill.
Substitutions
palm sugar → soft dark brown sugar (same quantity)
Stays closelight soy sauce → tamari (same quantity) for a gluten-free option
Stays closepork shoulder → pork loin (same quantity)
Noticeably differentoyster sauce → mushroom stir-fry sauce (same quantity) for vegetarian-adjacent flavour
Noticeably different
Nutrition
Per serving · estimated
- 420
- Calories
- 28 g
- Protein
- 12 g
- Carbs
- 28 g
- Fat
- 1 g
- Fibre
- 9 g
- Sugar
- 900 mg
- Sodium
FAQ
How do I know the pork is cooked through?
The pork should be lightly charred at the edges and no longer pink in the centre on a cross-section. For accuracy use an instant-read thermometer — aim for 70°C in the thickest part, then rest 5 minutes.
Can I make moo ping in advance and reheat?
Yes. Cooked skewers keep for up to 48 hours in the fridge. Reheat gently under a medium grill or in a hot chargrill pan for 2–3 minutes each side to restore char and caramelisation.
Can I use chicken instead of pork?
You can — thigh meat works best because it stays juicy. Reduce cooking time slightly and ensure the chicken reaches 75°C.
My glaze is too runny — how do I thicken it?
Simmer it a little longer over medium heat to reduce and thicken. If needed add a teaspoon of extra palm sugar and stir until dissolved, then boil briefly.
Community Photos
No photos yet
Be the first to share your creation!