Moo Ping

Moo ping is Thailand's most beloved street-food-turned-comfort-food — coconut-milk-marinated pork skewers grilled over charcoal, caramelised and smoky, eaten from a stick with sticky rice. Every market, every temple fair, every morning food cart has a version.

Serves: 4

Ingredients

• 500g (1.1 lb) pork shoulder or neck, sliced 1cm (0.4 in) thick against the grain
• 200ml (3/4 cup) full-fat coconut milk
• 3 tbsp (45ml) fish sauce
• 2 tbsp (30g) palm sugar or light brown sugar
• 2 tbsp (30ml) oyster sauce
• 4 cloves garlic, minced
• 1 tsp (5g) white pepper
• 1 tsp (5g) coriander root, finely pounded (or 1/2 tsp ground coriander)
• Bamboo skewers, soaked in water 30 minutes
• Cooked glutinous rice and sweet chilli sauce, to serve

Instructions

1. Combine coconut milk, fish sauce, palm sugar, oyster sauce, garlic, white pepper, and coriander root in a bowl. Stir until sugar dissolves.
2. Add pork slices, toss well to coat, and marinate in the refrigerator for at least 2 hours, or overnight for best flavour.
3. Thread 2-3 pork pieces per skewer in a flat, even layer so they cook uniformly.
4. Prepare a charcoal grill or griddle pan over medium-high heat. Grill skewers 3-4 minutes per side, basting with reserved marinade (bring it to a boil first if basting directly).
5. Cook until the edges are lightly charred and the pork is cooked through with caramelised patches, about 8-10 minutes total.
6. Serve hot with balls of sticky rice and sweet chilli dipping sauce.

Cook's Notes: The coconut milk acts as both tenderiser and basting liquid, creating a lacquered, slightly sweet exterior. Palm sugar is essential for authentic caramelisation — brown sugar is a reasonable substitute.