Moo Ping Recipe | Thai Grilled Pork Skewers

Moo Ping Recipe | Thai Grilled Pork Skewers

Recipes

In the last couple of months, I stumbled upon several different pasar malam (night markets) at various neighbourhood precincts and I noticed that more and more vendors were selling moo ping or Thai-style grilled pork skewers.

Yep, I’m talking about those tender, juicy and smoky grilled pork that you can get for 10 baht per stick at street food stalls in Bangkok. (Read: Bangkok Food Guide – What to eat in Bangkok)

The moo ping I tried from here wasn’t as amazing but if you do miss Thai street food, it is probably one of the best options around.

Alternatively, you can also make moo ping at home. 😉

If you have an outdoor grill at home or planning to do a BBQ by the beach anytime soon, then the more you should try this recipe to add some variety to your menu beyond the usual BBQ wings and sausages.

I chose a pork shoulder cut because it has good ratio of fats and meat that will make the skewers really fatty, juicy and moist.

Although I grilled these skewers over a griddle pan on the stove top, the meat still turned out beautifully caramelised. I served them with som tam (check out my Green Papaya Salad Recipe) and sticky rice to complete the Thai street food experience. Transported the family to Bangkok instantly. 😀

MOO PING RECIPE

Makes 12 skewers

500g pork shoulder, sliced
4 cloves garlic, minced
4 shallots, minced
2 tsp fish sauce
2 tbsp oyster sauce
3 tbsp sugar
6 tbsp hot water
2 tsp sunflower oil + extra for greasing pan
12 bamboo skewer sticks, soaked in water for 15 minutes
som tam (green papaya salad) and sticky rice as sides

To prepare the caramel sauce for the meat marinade, melt sugar in a non-stick frying pan on low heat. Heat till the sugar mixture turns medium brown.

Add hot water and continue to cook till you get a syrupy consistency.

Transfer the caramel sauce to a small bowl and set aside to cool slightly.

Add garlic, shallots, fish sauce, oyster sauce, oil and caramel sauce (from Step 3) to the pork. Stir thoroughly and leave in fridge to marinate for at least 2 hours.

Thread meat through the skewer sticks and transfer onto a clean, dry plate.

Grease the grill pan with oil and heat it up.

Transfer the moo ping onto the pan and grill till the meat caramelises and turns slightly charred on both sides.

Serve with som tam and sticky rice on the side.

Hello everybody! I’m finally back!

Really been a long time since I last blogged. Oh gosh, was that like 8-9 months ago? Time really, really flew like crazy.

I had been ill when I went away and just couldn’t find that momentum to get back into my old routine. Didn’t help when my beloved MacBook totally died on me. 😥

But…I have my new Asus Zenbook 13 now. Woohoo! Still trying to get used to using the Windows platform though, haha. But I’m so loving my baby and I can’t wait to start writing. 😉

Thanks to all who have sent in your feedback, messages and well wishes. I haven’t had the chance to clear my mails so if I have missed out something important from you, please give me a shout.

Till next time!

xoxo

Tags: pork thai bbq pork thai cooking thai food thai food recipe thai recipe thai street food thai street food recipe

2 Comments

Miranda says:

29 May 2020 at 8:45 pm

If I can’t get that exact cut of pork, will it work with other cuts of meat? Or poultry?

Reply
- Spring Tomorrow says:
  
  30 May 2020 at 4:36 pm
  
  You can use pork belly if you can’t get shoulder cut. Alternatively for poultry, try using dark meat cut with fats & skin like chicken leg or thigh meat.
  
  Reply