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Thai · Starter
Moo Ping (Thai Grilled Pork Skewers)
Tender pork shoulder marinates in a fragrant blend of garlic, coriander, and coconut milk before hitting the grill, creating charred edges and juicy, caramelized meat. The salty-sweet glaze from soy and palm sugar develops a glossy finish that's impossible to resist. Perfect for summer entertaining or satisfying a craving for authentic street food at home.
Prep time
20 minutes
Cook time
15 minutes
Total time
35 minutes (plus 2 hours marinating)
Servings
4
Ingredients
- 500g pork shoulder, thinly sliced
- 3 cloves garlic
- 1 tbsp coriander root or stems, chopped
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp palm sugar
- 1/2 cup coconut milk
- Bamboo skewers, soaked in water
Instructions
- Pound garlic and coriander into a paste using a mortar and pestle.
- Mix the paste with soy sauce, oyster sauce, palm sugar, and coconut milk until well combined.
- Add the pork slices to the marinade, ensuring all pieces are coated. Marinate for at least 2 hours or overnight in the refrigerator.
- Thread the marinated pork onto the soaked bamboo skewers.
- Grill over medium heat, turning occasionally, until golden and slightly charred, about 10-15 minutes.
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