Street food is one of the great things about living in Thailand, and this Moo Ping (grilled pork) is a favorite afternoon snack treat. Small pieces of marinated pork collar are threaded on to wooden skewers and then grilled so that they get a nice char, but remain juicy and moist.
If you travel the streets of Bangkok you will come across moo ping nearly everywhere you go, and you would be a fool to pass up this awesome grilled pork treat. The five sticks you see above cost just $1 and you can get a small bag of sticky rice to eat along with the moo ping for roughly $0.20…an amazing deal for a delicious grilled pork treat. It will fill you up for several hours so you have the energy to keep going until dinner time rolls around.
Of course I realize most of you aren’t living in Thailand, but that doesn’t mean you can’t enjoy Moo Ping at home. It’s a perfect appetizer when grilling, and you can make it in advance of the main course for everyone to snack on since it takes just a few minutes to grill. It’s also a great addition to party food, and even though grilling season is coming to an end, it can easily be made indoors if you have a cast iron grill pan. The flavor won’t be significantly different from what you would get on an actual grill.
- 1 pound pork loin
- ⅓ + ¼ cup coconut milk (or whole milk)
- 2 cloves garlic, peeled
- 2 coriander roots, washed
- 1 teaspoon + 1 tablespoon vegetable oil
- 1 tablespoon sugar
- ½ tablespoon soy sauce
- ½ tablespoon oyster sauce
- ½ teaspoon dark soy sauce
- ½ tablespoon corn flour
- Pinch of pepper
- Pinch of salt
- 10-15 wooden skewers (before using skewers make sure to soak them in water 30 minutes so the sticks don’t get burnt while the pork is cooking)
- Slice the pork into long length or bite-size pieces, about 1 inch thick. The thinner the pork is the more tender it will get.
- Blend garlic, coriander roots, and pepper in a blender or food processor until fine.
- In a mixing bowl, mix the sliced pork and blended ingredients together by hand.
- Add ⅓ cup of the milk, sugar, soy sauce, oyster sauce, 1 teaspoon of the vegetable oil, dark soy sauce, corn flour, pepper, and salt. Gently mix them throughly by hand.
- Cover the bowl and put the mixed pork in the refrigerator and let it marinate at least 3-4 hours (better overnight).
- Place the wooden skewers in water to soak for 30 minutes.
- Take the marinated pork out and let it sit at room temperature for 5-10 minutes and then start to skewer them up on the wooden skewers, which have been soaked.
- Heat the grill on to medium-high heat. Use the rest of the vegetable oil to brush on the grill first so the pork does not stick to the grill. Grill for 7-8 minutes on each side and cook evenly (takes about 15 minutes until pork is cooked through). Turn skewers, and baste often with the rest of the coconut milk (or whole milk) while grilling.
- Serve hot with hot sticky rice.
There’s a Moo Ping guy who makes this (as well as grilled chicken wings. hearts and livers) a short 3 minute walk from Alivia’s school, so you can bet I partake of all his grilled goodness on a regular basis (though my latest check-up shows high lipid levels, so I may have to stick to the grilled heart and liver). A bite of the grilled pork and a bite of sticky rice is a perfect combination, and all at a price that rivals McDonald’s dollar menu, but is far more fresh and healthy.