Moo Ping
Sweet, smoky, coconut-glazed pork skewers, the smell that runs the Bangkok morning commute. Thin slices means a short marinade is genuinely enough.
- Total time
- 17 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Mix the coconut milk, oyster sauce, fish sauce, palm sugar, garlic and white pepper, add the pork slices and massage well, then leave 5 minutes while the grill heats.
Thread the pork onto skewers in loose folds, so the meat ripples rather than lying flat, and heat a griddle pan or grill to high.
Cook 4 minutes on the first side without moving, until the edges catch and darken.
Turn, baste with the sweetened coconut milk, and cook 4 minutes more, then turn and baste once more for a final minute a side until the pork is caramelised outside and cooked through with no pink and juices running clear.
Rest 2 minutes and serve with sticky rice and a sharp chilli dipping sauce.
Read all that and thought “absolutely not”?
Completely fair. Moo Ping is sitting in the Thai kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Thai kitchen
Sour, sweet, salty and hot arguing in the best way.