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Moo Ping skewers on a rack with chili dipping sauce.

Thai Grilled Pork (Moo Ping)

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5 from 4 reviews

  • Author: Suwanee
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Low Calorie


Moo Ping Thai grilled pork skewers are a popular street food in Thailand. It has amazing flavors from grilled pork marinated in aromatic herbs, spices, and Thai sauces. The sweet, umami, and salty flavor make it a summer favorite appetizer! Be ready to get addicted to this famous street food!



For the grill for brushing on the skewers as needed

  • 2 tablespoons coconut milk
  • 1 tablespoon oil 
  • Any leftover marinading liquid

For the spicy dipping sauce

  • 2-3 tablespoons chili flakes
  • 1 tablespoon fish sauce
  • 1 tablespoon fresh lime juice
  • 1 1/2 tablespoon sugar
  • 1 tablespoon water
  • 2 garlic cloves, finely minced
  • 1 sprig of cilantro, finely minced

Combine the dipping sauce ingredients in a small bowl and whisk together until the sugar dissolves. 


  1. Always soak the skewers in water for at least 30 minutes before use to prevent them from getting burnt on the grill. You can do this while preparing the ingredients.
  2. Combine the garlic, cilantro stems, coriander seeds, palm sugar, coconut milk, and all the sauces in a food processor. (Not the dipping sauce ingredients.) Taste the mixture and adjust with more sweet dark soy sauce or fish sauce. You want your sauce to taste stronger, as some will evaporate in grilling.
  3. You should have a thick brown velvety sauce for your Moo Ping! Slice the marinated pork into thin small pieces around 11/2 inch by 3 inches, then pour the sauce into a ziplock bag with the sliced meat. Marinate the meat for a minimum of 30 minutes and up to 5 hours in the refrigerator. A large bowl is great, too, for marinating.
  4. Remove the meat from the refrigerator and thread the pieces of pork through the skewers. Slightly bunch up the meat together to help hold the meat together tighter for the grill. Do not throw away the marinating sauce! This is your secret liquid gold for the extra tender and flavorful Moo Ping!
  5.  Turn the grill to medium heat to warm up. Brush each side of the meat skewers with the leftover marinading sauce and some oil before placing the skewers on the hot grill. I left my cover open the entire time to make sure the meat didn't burn. Cook the meat on the grill on medium heat for 3-4 minutes on each side.
  6. Use a cooking brush to alternate brushing the coconut milk and the marinating sauce on each side of the skewers as you flip them on the grill.  Repeat a couple of times if the pork pieces look dry. Adjust the heat if necessary, especially towards the end of the grilling, as the meat will cook and char easily.


  • If using smaller pieces of pork, cut down on the grilling time to prevent burn.
  • If using coconut cream in the marinating sauce, use only 1/3 cup instead of 1/2 cup. The coconut cream is richer and will add an extra layer of creaminess and sweetness that could interfere with the seasoning. Unless you love how it tastes, use more coconut cream.
  • Use whole white peppercorns and grind the seeds in a spice grinder if possible. The freshness of ground-up seeds is of no equal! Black peppercorns work ok as substitutes.

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  • Prep Time: 20
  • Cook Time: 10
  • Category: Appetizer
  • Method: Grilling
  • Cuisine: Thai