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Grilled Moo Ping pork skewers stacked on a plate with sticky rice in the background

Moo Ping (Thai Grilled Pork Skewers)

Some of the best recipes are the ones that look impressive but come together with minimal fuss—and Moo Ping fits that bill perfectly.
This Thai street food classic features juicy, marinated pork skewers grilled to perfection, with an irresistible blend of sweet, salty, and garlicky flavors.
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 330
Ingredients Equipment Method Video Notes

Ingredients
  

For the Pork & Marinade
  • 500 g pork shoulder or pork neck, thinly sliced
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp fish sauce
  • 1-2 tbsp palm sugar or brown sugar
  • 1 tbsp vegetable oil
  • 1 tsp ground white pepper
  • 3 cloves garlic, minced
  • 1 tbsp coconut milk (optional)
For Optional Dipping Sauce (Nam Jim Jaew)
  • 2 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tsp toasted rice powder (optional)
  • 1 tsp sugar
  • ½ tsp chili flakes
  • 1 tbsp finely chopped shallots
  • 1 tbsp chopped cilantro

Equipment

  • Mixing bowl
  • Whisk or spoon (for marinade)
  • Knife and cutting board
  • Zip-top bag or cling wrap (for marinating)
  • Skewers (wooden or metal)
  • Grill, grill pan, or cast-iron skillet
  • Tongs (for flipping skewers)

Method
 

  1. Slice the Pork
    Slice the pork shoulder or neck into thin strips, about ¼ inch thick and 2–3 inches long. Cut against the grain for best tenderness.
  2. Prepare the Marinade and Marinate the Pork
    In a large bowl, combine soy sauce, oyster sauce, fish sauce, sugar, oil, white pepper, garlic, and coconut milk if using. Mix until sugar dissolves.
    Add pork slices to the marinade and mix well to coat. Cover and refrigerate for at least 3 hours—overnight for the best flavor.
  3. Skewer the Pork
    Soak wooden skewers in water for 30 minutes (skip if using metal). Thread the pork onto skewers, weaving in an S-shape without overcrowding.
  4. Grill the Skewers
    Preheat your grill or pan to medium-high. Lightly oil the surface.
    Cook skewers for 3–4 minutes per side, flipping occasionally, until caramelized and cooked through (internal temp should reach 145°F / 63°C).
  5. Serve
    Serve hot with sticky rice and dipping sauces on the side

Video

Notes

Cooking Tips

  • Tenderness tip: Coconut milk in the marinade adds richness and helps break down the meat.
  • Avoid dry pork: Don’t overcook—keep heat medium-high and pull off the grill as soon as it’s done.
  • Make it spicy: Add chili flakes or chopped Thai chilies to the marinade for extra heat.
  • Batch tip: Cook in batches and keep warm in a low oven (200°F) until serving.