Serves 6
270 min
Thai-Style Grilled Pork Skewers (Moo Ping)
Recipe GLPR2e21ab24cd10a8
Tender marinated pork skewers infused with garlic, cilantro, and aromatic spices, grilled to perfection with a caramelized exterior. This classic Thai street food features a savory-sweet marinade made with fish sauce, soy sauce, and coconut cream, resulting in juicy, flavorful meat that's perfect for serving with a spicy vinegar dipping sauce.
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Ingredients
4 medium cloves garlic, minced
2 tablespoons minced cilantro stems
Fresh cilantro leaves for serving
2 tablespoons finely chopped palm sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 1/2 teaspoons ground white pepper
1/2 teaspoon MSG powder (optional)
2 pounds pork butt, in one piece
1 can (5 1/2 ounces) unsweetened coconut cream
Directions
Pat the pork butt dry and slice it into strips approximately 1/2 inch thick and 2-3 inches long. Lay the strips on a cutting board and use the flat side of a knife to gently pound them to an even thickness.
In a bowl, combine the minced garlic, minced cilantro stems, palm sugar, fish sauce, soy sauce, oyster sauce, white pepper, and MSG powder (if using). Mix until the sugar dissolves and the ingredients are well incorporated.
Pour the coconut cream into the marinade and stir until smooth and evenly combined.
Place the pork strips in a large bowl or resealable bag and pour the marinade over them. Turn the pork to coat all sides evenly. Cover the bowl or seal the bag and refrigerate for at least 4 hours, or preferably overnight, for deeper flavor development.
Thread the marinated pork strips onto wooden or metal skewers, weaving the meat back and forth so each piece is firmly secured. If using wooden skewers, soak them in water for 30 minutes before using to prevent burning.
Preheat a charcoal grill or gas grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
Grill the skewers for 3-4 minutes per side until the pork reaches an internal temperature of 145°F and has caramelized edges with light char marks. Work in batches if necessary to avoid crowding the grill.
Transfer the cooked skewers to a serving platter and garnish with fresh cilantro leaves. Serve immediately, optionally with Thai dried chili-vinegar dipping sauce on the side.
