Moo Ping: Thai Grilled Coconut-Marinated Pork Skewers

Steps

1. Step 1

   In a large bowl, stir together the coconut milk, garlic, chopped cilantro stems, palm sugar, soy sauce, fish sauce, oyster sauce and white pepper until the sugar dissolves. Add the sliced pork and mix with your hands until every piece is coated.

   10 min

   • 2 lb boneless pork shoulder
   • 3/4 cup coconut milk
   • 6 cloves garlic
   • 1 bunch cilantro stems and roots
   • 3 tbsp palm sugar
   • 2 tbsp soy sauce
   • 1 tbsp fish sauce
   • 1 tbsp oyster sauce
   • 1 1/2 tsp ground white pepper
2. Step 2

   Cover and refrigerate at least 4 hours, ideally overnight. The longer marinade is what makes the pork tender and sweet all the way through.

   4 hr, hands-off

3. Step 3

   Make the toasted rice powder: toast the jasmine rice in a dry skillet over medium heat, shaking often, until deep golden and nutty, 5 to 8 minutes. Let it cool, then grind to a coarse sand in a mortar or spice grinder.

   10 min

   • 2 tbsp uncooked jasmine rice
4. Step 4

   Make the dip: in a small bowl, stir the fish sauce, lime juice and palm sugar until the sugar dissolves. Stir in the chili flakes, shallot, cilantro, green onion and the toasted rice powder. Taste: it should be sharp, salty and a little sweet. Set aside.

   10 min

   • 3 tbsp fish sauce
   • 3 tbsp lime juice
   • 1 tbsp palm sugar
   • 1 tbsp Thai chili flakes
   • 2 tbsp shallot
   • 2 tbsp cilantro
   • 1 tbsp green onion
5. Step 5

   Thread the pork onto the soaked skewers, weaving each strip back and forth in a ribbon so it sits flat and fills the top two-thirds of the skewer. Use 2 to 3 strips per skewer and don't pack them tightly.

   15 min

   • 12 bamboo skewers (8 inch)
6. Step 6

   Set an oven rack about 5 inches below the broiler and heat the broiler to high. Line a sheet pan with foil and set the skewers on it in a single layer. (On a charcoal or gas grill, cook over medium-high direct heat instead.)

   5 min

7. Step 7

   Broil 5 to 6 minutes, then brush the tops with coconut milk, flip, brush again and broil 5 to 6 minutes more, until the edges are charred in spots and the pork is cooked through. Watch closely at the end: the sugar in the marinade goes from caramelized to burnt fast.

   12 min

   • 1/4 cup coconut milk
8. Step 8

   Rest the skewers 5 minutes, then pile on a platter and serve with the toasted-rice chili dip, and sticky rice if you like.

   5 min, hands-off

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026