Is it Moo Ping or Mu Ping?

Moo Ping or Mu Ping is the same but with different spellings. It is pronounced like it is spelled with emphasis on the "Ping" sound being on the higher pitch in Thai.

What type of meat is Mu Ping?

Moo Ping always uses pork as the meat in the recipe. Moo in Thai means pork or pig; to use other types of meat, it would no longer be called Moo Ping. Although other types of meat are used for this recipe, they are called by different names according to the type used.

What does Moo Ping mean in Thai?

In the Thai language, Moo means pig or pork, and Ping means to grill. So it's grilled pork and usually is cooked on skewers on a charcoal grill by street vendors in Thailand as they are easier to carry and eat on the go.

What is the difference between Moo Yang and Moo Ping?

Moo Yang and Moo Ping are almost the same thing. They are both referring to Thai pork skewers. Moo means pork, and Ping or Yang means to grill. To Yang meat is to grill the meat more slowly, while to Ping is to have the meat cooked quickly on high heat. The meat for Ping (quick grilling) is usually cut smaller for quick cook on high heat, while meat for Yang (slow grilling) is larger cuts of meat for a slow and low grilling technique.

Moo Ping Thai Grilled Pork Skewers

Name: Thai Grilled Pork (Moo Ping)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 1 pound pork shoulder, cut thin into 1-1/2 inch by 4 inches piece; 4 garlic cloves; 2 tablespoons cilantro stems; ½ teaspoon coriander seeds; ½ teaspoon ground white peppercorn or black pepper; 2 tablespoons palm sugar, shaved and tightly packed; 1/2 teaspoon salt; 1 tablespoon oyster sauce; 1 tablespoon sweet soy sauce; 1 tablespoon light soy sauce. (Regular soy sauce is fine); 1-½ teaspoon dark soy sauce; ½ cup coconut milk; 1 tablespoon vegetable oil; 1 teaspoon tapioca starch; 2 tablespoons coconut milk; 1 tablespoon oil; Any leftover marinading liquid; 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

Description

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!

Ingredients

Scale

1 pound pork shoulder, cut thin into 1-1/2 inch by 4 inches piece
4 garlic cloves
2 tablespoons cilantro stems
½ teaspoon coriander seeds
½ teaspoon ground white peppercorn or black pepper
2 tablespoons palm sugar, shaved and tightly packed
1/2 teaspoon salt
1 tablespoon oyster sauce
1 tablespoon sweet soy sauce
1 tablespoon light soy sauce. (Regular soy sauce is fine)
1-½ teaspoon dark soy sauce
½ cup coconut milk
1 tablespoon vegetable oil
1 teaspoon tapioca starch

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.

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Instructions

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.
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.
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.
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!
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.
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.

Notes

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

Keywords: Thai Grilled Pork, Moo Ping, Mu Ping, Thai pork skewers, Moo Ping recipe, Thai Moo Ping Recipe, Thai street food,