Moo Ping

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Pound the garlic, coriander root and white pepper to a paste in a mortar.

   Mark done

2. Mix the paste with the coconut milk, soy sauce, oyster sauce, palm sugar and fish sauce.

   Mark done

3. Turn the pork strips through the marinade and refrigerate 4 hours.

   Mark done

4. Thread the strips onto the soaked skewers, weaving them so the meat lies flat.

   Mark done

5. Heat a charcoal grill or a griddle pan until very hot.

   Mark done

6. Grill 12 minutes, turning every 2 minutes.

   Mark done

7. Brush with the basting coconut milk at every turn.

   Mark done

8. They are ready when the edges char and the surface is glossy.

   Mark done

9. Rest 2 minutes and serve with sticky rice.

   Mark done

Chef’s Tips

• Baste at every turn — that is what makes them glossy.
• White pepper, not black. It is a different flavour.
• Weave the meat so it lies flat and cooks evenly.

Common Substitutions & Variations

• For a non-vegan version, double cream can generally stand in for the coconut milk; going the other way, a plant-based cream sold for cooking is the closer match to dairy than tinned coconut milk on its own.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Sticky rice
• Nam jim jaew
• Thai iced tea

Storage & Reheating

Marinated raw pork freezes 2 months. Cooked skewers keep 2 days.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.