Entree: Thailand – Northeastern Isan – หมูปิ้ง ➤ Moo ping (Thai grilled marinated pork skewers commonly sold as street food)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) pork shoulder, thinly sliced across the grain
- 12–16 bamboo skewers, soaked in water 30 minutes
- 1/4 cup (60 ml) coconut milk
- 3 tbsp (45 ml) fish sauce
- 2 tbsp (30 ml) light soy sauce
- 2 tbsp (30 g) palm sugar or packed brown sugar
- 3 cloves (5/16 oz (9 g)) garlic, minced
- 2 tbsp (30 ml) vegetable oil
- 1/2 tsp (1 g) white pepper powder
- 2 tbsp (6 g) chopped cilantro stems or coriander root
- 1/2 tsp (2 g) baking soda (optional, for extra tenderness)

Show original ingredient measurements

- 1 lb (454 g) pork shoulder, thinly sliced across the grain
- 12–16 bamboo skewers, soaked in water 30 minutes
- 1/4 cup (60 ml) coconut milk
- 3 tbsp (45 ml) fish sauce
- 2 tbsp (30 ml) light soy sauce
- 2 tbsp (30 g) palm sugar or packed brown sugar
- 3 cloves (9 g) garlic, minced
- 2 tbsp (30 ml) vegetable oil
- 1/2 tsp (1 g) white pepper powder
- 2 tbsp (6 g) chopped cilantro stems or coriander root
- 1/2 tsp (2 g) baking soda (optional, for extra tenderness)

Instructions

1. In a bowl, whisk together coconut milk, fish sauce, soy sauce, palm sugar, minced garlic, vegetable oil, white pepper, chopped cilantro stems, and baking soda if using until sugar dissolves.
2. Add the thinly sliced pork to the marinade, massaging to coat each piece. Cover and refrigerate for at least 2 hours or preferably overnight for best flavor.
3. Thread 2–3 slices of marinated pork onto each soaked bamboo skewer, pressing the meat flat and compact so it cooks evenly.
4. Prepare a charcoal grill or preheat a grill to medium-high. Oil the grates lightly to prevent sticking.
5. Grill skewers 2–4 minutes per side, turning frequently and basting once or twice with any remaining marinade, until the outside is nicely caramelized and internal temperature reaches 145°F (63°C).
6. Remove skewers from heat and let rest 1–2 minutes. Serve hot as street-style skewers, traditionally enjoyed with sticky rice or a squeeze of lime if desired.