Thai grilled pork skewers with sticky rice
Moo Ping
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
4
12 skewers
Difficulty
Easy
Cost
Budget
$
Moo Ping
Thai grilled pork skewers with sticky rice
★4.7(14)
Sweet, caramelized pork skewers marinated in coconut milk, garlic, and cilantro root. Thailand's most popular street food snack, always paired with sticky rice.
20m
Prep Time
10m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Moo ping is the scent of Bangkok's morning streets—pork skewers grilling over charcoal, their coconut-sugar glaze creating irresistible caramelized edges. Paired with sticky rice, it is the perfect grab-and-go meal.
Thai cooking achieves a remarkable balance of sweet, sour, salty, and spicy in every dish. This recipe brings those layered flavors to your home kitchen.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Moo Ping special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
Great appetizers set the tone for everything that follows. They should be bold enough to excite the palate but restrained enough to leave room for the main event. Focus on one or two strong flavors rather than trying to do too much, and your guests will be impressed.
Ingredients
Instructions
- 1
Combine coconut milk, oyster sauce, garlic, palm sugar, cilantro root, and white pepper. Add pork slices and marinate at least 2 hours.
- 2
Thread pork onto soaked wooden skewers, keeping the meat flat and even.
- 3
Grill over medium-high charcoal or gas heat, basting with reserved marinade.
- 4
Cook 3-4 minutes per side until charred and caramelized.
- 5
Serve immediately with sticky rice and jaew dipping sauce (chili-lime-fish sauce).
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Arrange on a platter for easy sharing at your next gathering
Substitutions
Pork shoulderChicken thighs
Makes gai yang-style skewers with similar sweetness
Cilantro rootCilantro stems + coriander seeds
Approximates the earthy flavor of the root
DepthPantry
Test Kitchen Pick
Fish Sauce
Helpful Pantry Staple
Why the pantry staple matters
Recipes in this lane usually taste more complete when the fish sauce is doing real work instead of acting as an afterthought.
This is often the first pantry ingredient worth upgrading for these flavors.
- Adds salty depth fast
- Useful across sauces, dressings, and braises
A dependable fish sauce bottle becomes useful across a lot of Southeast Asian cooking.
Shop fish sauce for this recipeTips & Storage
Pro Tips
Freeze the pork for 30 minutes before slicing for easier thin cuts.
Baste with the coconut-sugar marinade while grilling for a glossier finish.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat under a hot broiler for 2-3 minutes to re-caramelize the edges.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Presentation matters more for appetizers than almost any other course. A simple garnish of fresh herbs or a drizzle of good oil transforms the visual appeal.
Nutrition Facts
Per serving (75mg) · 4 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein26g
Carbohydrates14g
Fat12g
Fiber580mg
Sugar0g
Sodium10g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What cut of pork is best?
- Pork shoulder or collar with some fat marbling gives the juiciest results.
- Can I bake these instead?
- Yes, bake at 425°F for 15 minutes, flipping once, then broil briefly for char.
- Can I make this ahead?
- Most components can be prepared up to a day ahead. Store separately and assemble just before serving for the best texture and presentation.
- How many should I plan per guest?
- For a cocktail-style event, plan 8 to 12 pieces per person across all appetizers. For a pre-dinner course, 3 to 5 pieces per person is usually sufficient.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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