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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.
4 to 6
Servings
Tip
Don't thread the meat loosely on the skewers. The pieces should be scrunched together somewhat tightly. This helps guard against overcooking. If you're using a charcoal grill, don't push the meat all the way to the bottom of the skewers; the protruding handle end of the skewers may prevent you from being able to position the meat directly over the coals.
1 hour
plus chilling and marinating
Ingredients
-
2
pounds boneless pork shoulder, trimmed of surface fat
-
6
medium garlic cloves, minced
Directions
-
01Place the pork on a large plate and freeze until the meat is firm and partially frozen, 1 to 1½ hours. Meanwhile, in a medium bowl, stir together the garlic, cilantro, sugar, fish sauce, soy sauce, oil and ½ teaspoon white pepper.
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June 27, 2022
Amazing
This was really something special. I've made it multiple times and it is a summertime HIT.
Hi Emily -
We haven't tested this with chicken so we can't say for sure if it works and, if so, how the timing, etc. would change. That being said, we think it *could* work. We would recommend only marinating the meat for no more than 1 hour (could be as little as 15 minutes) and cutting the chicken in the same way as the pork. We would recommend following prep and grill instructions for our Moroccan Ginger Lemon Chicken Skewers.
Best,
The Milk Street Team
This *really* worked with chicken thighs! It was delicious. I followed the prep and grilling instructions for the Moroccan Ginger Lemon Chicken Skewers (3/4 chimney-full of coals, etc), marinated the meat for 45 minutes, and basted with coconut milk with each 3-minute turn of the skewers. They took about 15 minutes. Absolutely delicious and I’ll be doing it again. Thanks so much for the help!
This *really* worked with chicken thighs! It was delicious. I followed the prep and grilling instructions for the Moroccan Ginger Lemon Chicken Skewers (3/4 chimney-full of coals, etc), marinated the meat for 45 minutes, and basted with coconut milk with each 3-minute turn of the skewers. They took about 15 minutes. Absolutely delicious and I’ll be doing it again. Thanks so much for the help!
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I’ve made so many Milk Street recipes that I’ve lost count, every one a winner; this was no exception. Absolutely delicious, thank you!!