Thai Grilled Pork (Moo Ping)
Marinated pork in a salty-sweet-savory marinade and grilled. One of the most common and popular Thai street foods!
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Ingredients
Marinade
- 5 cloves garlic
- 2/3 cup cilantro stems
- 60 g palm sugar, finely chopped (about 4-5 tablespoon)
- 2 tsp fish sauce
- 2 tbsp oyster sauce
- 2 tbsp soy sauce
- 1/2 tbsp black soy sauce , or sub with regular soy sauce
- 1/2 tsp white pepper
- 1/4 cup coconut milk
- 1/8 cup water
How I Make It
Marinade the Pork
- Combine all the marinade ingredients in a food processor. If you have a mortar and pestle and want to go old school, you can pound the garlic, cilantro, and sugar until it is a liquidy paste, then add the rest of the wet ingredients and mix through.
- Slice the pork into thin bite size pieces, about 1/4 inch thick and 2-3 inches wide. Cut against the grain if possible. You can trim off excess fat, but don't over do it otherwise the pork will be dry.
- Mix the pork pieces through the marinade well, and make sure all the pieces are coated and/or in contact with the marinade. Marinade the sliced pieces of pork overnight, or at least 10-12 hours. If possible, stir/mix the marinading pork once or twice during the course of the marinade
Grilling
- If using bamboo skewers, soak them in water for about an hour before using to help keep it from burning on the grill. Alternatively you can use metal skewers (of which you will need fewer skewers since they are longer)
- Best results is to grill over coals, however a gas grill will work fine. Do not leave the skewers unmanned as you grill. These pork pieces are fatty and the drippings can cause flare-ups. Some charring is normal but if you aren't careful, your pork will burn to a crisp! So stay close by.
- Grilling time will depend on your grilling method and how hot your grill or coals are (and of course how thin you've sliced your pork). Overall this may take somewhere around 10-20 minutes. Just keep your eye on it until it is cooked through.
Notes
- You can sub palm sugar with light brown sugar.