Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Thai Grilled Pork Skewers (Moo Ping)
In Thailand, moo ping is sold by street vendors who cook the skewers over hardwood charcoal on grills set out on crowded sidewalks. Pork shoulder is the best cut to use as it has a decent amount of fat, which is essential for flavor and juiciness. Partially freezing the meat firms it so it's easier to slice. Aim for ⅛-inch-thick slices to minimize the chewiness. And if the pork doesn't wind up in neat strips, don't worry—they can be folded or pieced together as they're threaded to make neat-looking skewers. Though moo ping is tasty on its own, a dipping sauce is customary and adds a whole other flavor dimension. We liked ours with a chili-lime sauce called jaew.
pounds boneless pork shoulder, trimmed of surface fat
medium garlic cloves, minced
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial