Moo Ping (Thai Pork Skewers)

Ingredients

500g pork shoulder

4–5 garlic cloves

Handful coriander stems and leaves

100ml coconut milk

Vegetable oil

Lime wedges (to serve)

Wooden skewers

The Marinade

1 tablespoon light soy sauce

1 tablespoon fish sauce

1 tablespoon oyster sauce

1 tablespoon palm sugar

1 teaspoon white pepper

PREPARATION

Method

1. Roughly chop garlic and coriander stems, then place them into a mortar and pestle along with palm sugar and white pepper.

2. Pound everything together thoroughly until a rough fragrant paste forms and the palm sugar begins to break down fully.

3. Add light soy sauce, fish sauce and oyster sauce, mixing well into the paste to create a rich savoury marinade.

4. Pour in coconut milk and stir until the marinade becomes smooth, creamy and evenly combined.

5. Slice pork shoulder into thick strips, ensuring some marbling remains for extra flavour and juiciness during cooking.

6. Add the pork to the marinade and mix thoroughly, coating every piece evenly in the aromatic mixture. 

7. Cover and marinate for at least 30 minutes, or overnight for deeper flavour and tenderness.

8. Thread the pork onto double skewers, folding the meat over itself to create thick, even skewers that cook consistently.

9. Press the pork down slightly along the skewers so the meat sits flat against the pan or grill while cooking.

COOKING

11. Cook the skewers for 4–6 minutes on one side until deeply caramelised and slightly charred from the palm sugar and coconut milk.

12. Turn and cook the other side until the pork is fully cooked through and evenly charred.

13. Remove from the heat and allow to rest briefly before serving with lime wedges.

School of Wok Tips

• Pork shoulder gives the best balance of meat and fat.

• Double skewers make turning easier while cooking.

• Don’t trim all the fat—it keeps the skewers juicy.

• High heat creates the signature caramelised char.

FAQs

Why use coconut milk in the marinade?

It tenderises the pork and helps create caramelisation.

Can I cook these on a barbecue?

Yes, Moo Ping is traditionally grilled over charcoal.

Why use palm sugar?

It adds a deeper caramel flavour than regular sugar.