Moo Ping

1. 1

   Prepare the aromatic paste

   Scrape the skin off cilantro roots and mince them finely. Peel the garlic cloves. Combine garlic, cilantro roots, and white pepper powder in a mortar and pestle. Pound together until a rough paste is formed. This aromatic base is the foundation of many Thai marinades.

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   Tips:

   • • If you don't have cilantro roots, use cilantro stems as a substitute
   • • The paste doesn't need to be perfectly smooth
2. 2

   Make the marinade

   Add the thin soy sauce, oyster sauce, dark soy sauce, palm sugar, granulated sugar, and milk to the aromatic paste. Mix thoroughly until all ingredients are well combined and the sugars have dissolved.

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   Tips:

   • • For a more traditional version, use full-fat coconut milk instead of whole milk
   • • Taste the marinade - it should be balanced between sweet, salty, and aromatic
3. 3

   Marinate the pork

   Cut the pork shoulder into approximately 1/2-inch thick strips or bite-sized pieces. Place the pork in a container and pour the marinade over it, ensuring all pieces are completely coated. Mix well, cover, and refrigerate. Marinate for a minimum of 2-3 hours, but overnight (8+ hours) is ideal for maximum flavor.

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   Tips:

   • • Use a fatty cut like pork shoulder or pork butt for the best texture
   • • Slice the meat thinly so it stays juicy and cooks quickly
   • • The longer marinating time allows the flavors to penetrate deeper
4. 4

   Prepare skewers

   Soak bamboo skewers in water for at least 1 hour (or up to overnight) to prevent them from burning on the grill. Thread the marinated pork pieces tightly onto the skewers, using 4-6 pieces per skewer. Brush or coat each skewer with any remaining marinade paste.

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   Tips:

   • • Don't leave space between meat pieces - pack them tightly
   • • Reserve some marinade for basting while grilling
   • • If using metal skewers, no soaking is needed
5. 5

   Grill the skewers

   Heat your grill to medium heat. Lightly oil the grill grates to prevent sticking. Place the skewers on the grill and brush with a mild oil like canola or vegetable oil. Grill for 2-3 minutes per side (approximately 5 minutes total per side), turning occasionally, until the pork is fully cooked through and has developed a nice char and caramelization. Optional: baste with coconut milk during grilling for extra richness.

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   Tips:

   • • Medium heat prevents burning while ensuring proper caramelization
   • • The dark soy sauce helps create that characteristic caramelized exterior
   • • Don't overcook - the meat should be juicy, not dry
   • • Charcoal grills provide the most authentic smoky flavor
6. 6

   Serve immediately

   Remove the skewers from the grill and serve hot. Traditionally, Moo Ping is served without dipping sauce as the meat is already flavorful, accompanied by sticky rice and fresh vegetables.

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   Tips:

   • • Sticky rice (khao niao) is the traditional accompaniment
   • • Some vendors serve with cucumber slices or cabbage
   • • Best enjoyed fresh off the grill while still warm

• •Use pork shoulder or pork butt for the right fat-to-meat ratio - the fat keeps the meat moist and flavorful
• •Always use full-fat coconut milk if substituting for milk - it's more traditional and adds richness
• •Pound the garlic, cilantro root, and white pepper together in a mortar and pestle for the best texture and flavor release
• •Marinate overnight for the most flavorful results - the longer, the better
• •Soak bamboo skewers for at least an hour to prevent burning
• •Grill over charcoal for the most authentic smoky flavor
• •Don't skip the dark soy sauce - it provides the characteristic color and helps with caramelization
• •The meat is already well-seasoned, so sauce is typically not needed
• •Pack the meat tightly on skewers with no gaps for even cooking

• •
  Sticky rice (khao niao) - the traditional and essential accompaniment
• •
  Som tam (green papaya salad) - adds fresh, spicy contrast
• •
  Cucumber slices and cabbage - common street food sides
• •
  Nam jim jaew (spicy tamarind dipping sauce) - optional but delicious
• •
  Sweet chili sauce - for those who want extra sauce
• •
  Thai iced tea or iced coffee - classic beverage pairings
• •
  Larb or nam tok - other Isaan dishes for a complete meal
• •
  Steamed jasmine rice - if sticky rice isn't available

Moo Ping is one of Thailand's most iconic street foods, representing the essence of Thai culinary culture. Found throughout the country from Bangkok to rural provinces, these grilled pork skewers are enjoyed at any time of day - as breakfast with sticky rice, as an afternoon snack, or as part of a larger meal. The dish showcases the fundamental flavors of Thai cooking: the aromatic paste of garlic, cilantro root, and white pepper that forms the base of countless Thai dishes, combined with the perfect balance of sweet (palm sugar), salty (soy sauce and oyster sauce), and rich (coconut milk). Traditionally grilled over charcoal by street vendors, Moo Ping vendors can be spotted by the distinctive smell of caramelizing pork and the sight of skewers cooking over small charcoal grills. The dish has roots in Central Thailand but is now popular nationwide. Historically, vendors made their marinades from scratch using coconut milk, but modern mass production has changed the landscape - many vendors now buy pre-made skewers from large suppliers, often using evaporated milk instead of coconut milk and making them overly sweet. This has led to a decline in quality, making homemade Moo Ping increasingly special.

Authentic Moo Ping is distinguished by several key elements: First, the aromatic paste base must be made by pounding garlic, cilantro roots (not just leaves or stems), and white pepper together in a mortar and pestle - this releases essential oils and creates the proper texture. Second, traditional recipes use full-fat coconut milk, not regular milk or evaporated milk as seen in mass-produced versions. Third, the pork should be cut from fatty cuts like pork shoulder or pork butt, sliced thinly - never use finely chopped or ground pork as inferior versions do. Fourth, authentic Moo Ping should have a balanced flavor profile, not overly sweet as commercial versions tend to be. The dark soy sauce is crucial for achieving the characteristic caramelized, slightly darkened exterior. Fifth, proper grilling technique matters - charcoal grills provide the essential smoky flavor that gas grills cannot replicate. Finally, authentic Moo Ping is served without sauce because the marinade makes the meat flavorful enough on its own, always accompanied by sticky rice. The meat should be juicy, aromatic, slightly sweet, and have a beautiful char from the grill.