By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 6
399 cal · 270 min
Thai-Style Grilled Pork Skewers (Moo Ping)
Recipe GLPR5382de96f95a68
Tender, marinated pork skewers infused with aromatic garlic, cilantro, and savory Southeast Asian seasonings. The pork is glazed with coconut cream and grilled until caramelized and charred, creating a delicious contrast of flavors. Serve with fresh cilantro and an optional chili-vinegar dipping sauce.
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Ingredients
4 medium garlic cloves, minced
2 tablespoons minced cilantro stems
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, cut into 1-inch cubes
1 (5 1/2-ounce) can unsweetened coconut cream
Fresh cilantro leaves for serving
Directions
In a small bowl, combine the minced garlic, minced cilantro stems, palm sugar, fish sauce, soy sauce, oyster sauce, ground white pepper, and MSG powder if using. Stir until the palm sugar is dissolved and the marinade is well blended.
Place the pork cubes in a large mixing bowl. Pour the marinade over the pork and toss thoroughly to coat all pieces evenly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, allowing the flavors to develop.
When ready to cook, soak wooden skewers in water for at least 30 minutes to prevent burning. Thread the marinated pork cubes onto the skewers, leaving a small gap between pieces to allow even cooking.
Preheat your grill to medium-high heat (around 375-400°F). If using a charcoal grill, allow the coals to reach a medium-hot stage.
Place the skewers on the preheated grill. Cook for 8-10 minutes, turning occasionally to ensure even cooking on all sides.
While the pork is grilling, warm the coconut cream in a small saucepan over low heat, stirring occasionally to prevent scorching.
After the pork has cooked for about 8-10 minutes and the internal temperature reaches 160°F, begin basting the skewers generously with the warm coconut cream using a basting brush. Continue to turn the skewers and baste every 2 minutes for the final 4-6 minutes of cooking.
The pork is done when the internal temperature reaches 160°F and the exterior is caramelized with light char marks. Remove the skewers from the grill and let rest for 2-3 minutes.
Transfer the skewers to a serving platter and garnish with fresh cilantro leaves. Serve warm, optionally with Thai Dried Chili-Vinegar Dipping Sauce on the side.
Comments
This is a solid recipe but the 270-minute stated time badly misrepresents reality: you're looking at 30 minutes of marinating, 8-12 hours minimum for proper refrigeration, then 20 minutes of grilling, pushing any honest weeknight cook toward 4.5 hours if starting fresh or overnight advance planning. Palm sugar is a specialty item absent from most Charlotte Harris Teeter and Food Lion locations; you'll need Harris Teeter's Asian section, ALDI (inconsistent stock), or a second trip to an Asian market, adding real cost to a weeknight. Pork butt is cheap and available everywhere, coconut cream is standard at any chain, and the marinade builds genuine flavor from basic pantry staples like fish sauce, soy, and garlic—once you own the incidentals, the per-serving cost stays low. The dish does not reheat well; grilled pork skewers dry out under heat and are best eaten fresh off the grill, so plan this as a same-night meal with no leftovers cushion.
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