Thai grilled pork, moo ping, is the perfect dish for those trying Thai food for the first time or long-time fans! It’s packed with flavor and fun to grill!
- 4 lb or so of boneless pork shoulder, aka pork butt (at my grocery stork when I ask for it they lead me to pork carnitas meat, which is the same thing but cheaper and what I use), cut into bite-sized, 1/2 in. thick pieces
- 4 tbsp. finely chopped cilantro stems (or cilantro roots if you can find them at your Asian store, but I can’t usually)
- 7 garlic cloves peeled
- 1 tbsp of white pepper powder, or white peppercorns
- 1 tbsp sugar
- 2 tbsp fish sauce
- 2 tbsp oyster sauce
- 1 tsp baking soda, to help tenderize the meat
- 1/2 c coconut milk, to brush the meat with
- Bamboo skewers soaked ahead of time for a few hours
- Make the marinade by pounding together the cilantro stems or roots, garlic and white pepper powder or peppercorns in a mortar and pestle. Or if you don’t have one, use a food processor.
- Place the pork, marinade paste, seasonings and baking soda in a bowl and refrigerate for around 4 hours or so.
- Thread around 7-8 pieces of pork onto the skewers stacked tightly on top of each other like bricks—stacking the meat this way helps keep the meat moist. Or thread each piece so it lays flat on the grill. Do whichever method you prefer!
- Grill over medium coals, or if you want to do it more Thai-style, use wood charcoal. If you don’t have a charcoal grill, use what you’ve got and know it might taste different from the streets of Thailand, but it’s still going to be delicious!
- While grilling, occasionally brush the coconut milk over pork.
- You want the pork to end up with nice charred bits on the outside, and to be cooked through on the inside.
- Serve with sticky rice.
Recipe slightly modified from my favorite Thai cooking website, shesimmers.com
- Prep Time: 3 hours
- Cook Time: 15 minutes