Grill, Recipes, Sauces & dips, Snacks

Moo Ping – Thai Grilled Pork Skewers – หมูปิ้ง

 

Moo Ping can be found in every market and on every street corner in Thailand. These quick, cheap snacks are packed full of flavour and super easy to prepare. They cook really quickly so they’re perfect for a barbecue where you’ve got a lot of hungry mouths to feed and I promise you they make a great alternative to another burnt sausage!

Don’t worry, though, if the famous British weather strikes, they are fantastic cooked under the grill inside or on a griddle pan. 

I like to serve my moo ping with some nam jim jaew dipping sauce and sticky rice.

I’m using pork collar for these, in Thailand, it’s called pork neck. It’s a really inexpensive cut of meat which has freat marbling and is full  flavour

This recipe makes about 30 small skewers.

 

 

Moo Ping- Grilled Pork Skewers
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
30 skewers 30 minutes
Cook Time
10 minutes
Servings Prep Time
30 skewers 30 minutes
Cook Time
10 minutes
Moo Ping- Grilled Pork Skewers
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
30 skewers 30 minutes
Cook Time
10 minutes
Servings Prep Time
30 skewers 30 minutes
Cook Time
10 minutes
Ingredients
Servings: skewers
Units:
Instructions
  1. In a pestle and mortar, smash the garlic, coriander roots and peppercorns to a paste.
  2. Mix with the other ingredients in a bowl and add the pork
  3. Transfer to freezer bags and Leave the pork to marinate in the fridge for at least an hour or overnight if you have time. Thread about 6 pieces of the marinated pork onto each soaked skewer and really squeeze them on tightly with your hands. You want a mixture of lean and fatty bits on each skewer.
  4. Leave the pork to marinate in the fridge for at least an hour, overnight would be great. Thread about 6 pieces of the marinated pork onto each soaked skewer and really squeeze them on tightly with your hands. You want a mixture of lean and fatty bits on each skewer.
  5. If using a grill, preheat it medium-low, if using charcoal make sure the skewers aren't too close to the coals.
  6. Grill the skewers for around 10-15 mins or until the pork has caramelised nicely and is cooked through, brushing every so often with the coconut milk to seal in the juices!
  7. Every couple of minutes check the skewers for burnt bits and snip off with kitchen scissors. The sugar in the marinade with burn before they're cooked through so keep snipping until a couple of minutes before they're done the let them colour.
  8. Serve with the nam jim jaew dipping sauce and sticky rice.
Powered byWP Ultimate Recipe

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save