Thai Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Moo Ping
Sweet, garlicky pork skewers glazed with coconut milk and fish sauce, grilled over charcoal until caramelized — Bangkok's ultimate morning street snack, best with sticky rice.
Contains common allergens
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Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
7 steps- 1
Pound the garlic, cilantro roots, and crushed white peppercorns into a smooth, fragrant paste using a mortar and pestle.
- 2
Combine the paste with palm sugar, fish sauce, coconut milk, oyster sauce, and dark soy sauce in a bowl, stirring until the sugar dissolves into a thick marinade.
- 3
Add the thinly sliced pork to the marinade, massaging it in thoroughly so every piece is coated, then cover and refrigerate for at least 4 hours, ideally overnight, so the sweetness and salt penetrate deeply.
- 4
Thread the marinated pork slices accordion-style onto soaked bamboo skewers, folding thinner pieces so they cook evenly.
- 5
Grill the skewers over medium-hot charcoal, turning frequently and basting with any leftover marinade for the first few turns, until the edges caramelize into dark, sticky char spots, about 8 to 10 minutes total.
- 6
Watch closely near the end since the coconut milk and sugar in the marinade burn quickly, pulling skewers off once they hit a deep golden-brown color with lightly blackened edges.
- 7
Serve hot off the grill with warm sticky rice for dipping and scooping.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
64/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving490
Calories
47 g
Protein
3 g
Carbs
31 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Moo ping are Thai grilled pork skewers, a morning and street-food staple sold from charcoal grills alongside bags of sticky rice. The pork is marinated in a fragrant mix of garlic, cilantro root, white pepper, and coconut milk that keeps it juicy and helps it caramelize. The skewers are grilled fast over charcoal until the edges char and the marinade glazes.
Listahan note
This version marinates the pork with coconut milk for tenderness and a glossy char, and threads the meat with a little fat on each skewer so it stays juicy.
Technique cues
- Include some fat between the lean pieces on each skewer so the pork stays juicy over the fire.
- Marinate with coconut milk and a little sugar so the skewers caramelize and glaze rather than dry out.
- Grill over moderate charcoal heat, turning often, and brush with reserved marinade for a glossy finish.
Kitchen flow
- Parallel prep
- Soak the skewers and pound the marinade paste, then thread the pork while the grill heats.
- Make-ahead
- Marinate the pork up to a day ahead; the longer cure deepens flavor and tenderizes.
- Leftover move
- Slice leftover skewers into rice bowls or wraps, or chop into fried rice the next day.
- Cleanup rhythm
- Scrub the grates while hot and discard used wooden skewers.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
pork shoulder
the main
Purpose: Pork shoulder has enough fat to stay juicy and tender over the grill.
Handling: Slice thin against the grain into strips for threading.
Adaptation: Pork loin works if you add extra fat, or chicken thigh for a leaner skewer.
coconut milk
the tenderizer and glaze
Purpose: Coconut milk keeps the pork moist and helps it caramelize.
Handling: Mix into the marinade and reserve a little for basting.
Adaptation: A splash of evaporated milk or plain yogurt for tenderizing.
cilantro root
the aromatic base
Purpose: Cilantro root gives the marinade its deep, earthy Thai flavor.
Handling: Pound with garlic and white pepper into a paste.
Adaptation: Cilantro stems, finely chopped.
garlic
the savory punch
Purpose: Garlic builds the savory backbone of the marinade.
Handling: Pound into the paste with cilantro root and pepper.
Adaptation: Pre-minced garlic in a pinch.
white pepper
the warm spice
Purpose: White pepper adds the earthy heat typical of Thai marinades.
Handling: Grind fresh into the paste.
Adaptation: Black pepper, with a slightly different aroma.
oyster sauce and palm sugar
the savory-sweet glaze
Purpose: Together they season the pork and help it lacquer on the grill.
Handling: Mix into the marinade with fish sauce.
Adaptation: Mushroom sauce and brown sugar for a different glaze.
Technique notes
- Thread a little fat onto each skewer; lean-only pork dries out fast over the fire.
- Soak wooden skewers so they do not burn through before the pork is done.
- Brush reserved marinade on near the end for a glossy, caramelized finish.
Ingredient swaps
- Lower-sodium direction
- Use reduced-sodium fish and oyster sauce and lean on garlic and cilantro root for flavor.
- Leaner direction
- Use chicken thigh and add a little extra coconut milk to keep it moist.
- Oven direction
- Broil the skewers on a rack, turning, if no grill is available.
Serve alongside
- Sticky rice
- Som tum (papaya salad)
- Jaew dipping sauce
- Grilled vegetables
- Thai iced tea
- Cold coconut water
- Light lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate grilled skewers up to 3 days and reheat gently to keep the pork juicy. The cooked pork freezes for up to two months; thaw in the fridge before reheating. Leftover meat is excellent sliced cold into salads and rice bowls.
Equipment
- Charcoal or gas grill
- Bamboo or metal skewers
- Mortar and pestle
- Basting brush
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