Moo Ping (Thai Recipe

I created a Pork Satay Recipe that layers thinly sliced pork shoulder, marinated and skewered, then grilled and brushed with coconut cream for a bold reimagining of the classic.

I’ve been chasing the perfect Moo Ping for years and finally this one made me stop ordering sad takeout. Thin slices of pork shoulder sear until the edges caramelize, then they get brushed with warm coconut cream so every bite sparkles with a sweet, smoky finish.

I kept tweaking it, ruined a batch or two, but when it clicked people actually asked for seconds. It sits right on my Pork Thai Recipes list, and I swear it beats most Bbq Pork Skewers you get at parties.

If you like bold simple food you’ll want to try this.

Ingredients

• Pork shoulder: high in protein and fat, keeps skewers juicy and filling.
• Light soy sauce: salty, umami, adds sodium and savory depth.
• Fish sauce: strong umami, salty, tiny protein boost, very pungent.
• Oyster sauce: thick, sweet-savory glaze, adds sugar and umami.
• Palm sugar: gives caramelized sweetness, mostly carbs, not many nutrients.
• Garlic: aromatic, low calorie, has antioxidants, sharp garlicky kick.
• Coriander roots: earthy, citrusy herbal note, adds fresh aromatics, low calories.
• Coconut cream: rich fat, creamy mouthfeel, adds mild sweetness and richness.

Ingredient Quantities

• 1 1/2 lbs (700 g) pork shoulder sliced thin across the grain
• 3 tbsp light soy sauce
• 2 tbsp fish sauce
• 1 1/2 tbsp oyster sauce
• 2 tbsp palm sugar or packed brown sugar
• 4 garlic cloves minced or crushed
• 2 coriander roots cleaned and finely chopped or 2 tbsp cilantro stems
• 1 tsp ground white pepper
• 1/2 tsp baking soda optional (for tenderizing)
• 1 tbsp vegetable oil
• 2 tbsp light coconut milk
• 1/3 cup (80 ml) coconut cream
• 12 to 16 bamboo skewers
• 1 tsp sesame oil optional

How to Make this

1. If your pork isnt already paper thin, put it in the freezer 20 to 30 minutes to firm up then slice thin across the grain; optional tenderize: sprinkle 1/2 tsp baking soda over the slices, massage for 15 minutes, rinse and pat dry if you used it.

2. Make the marinade: in a bowl combine 3 tbsp light soy sauce, 2 tbsp fish sauce, 1 1/2 tbsp oyster sauce, 2 tbsp palm sugar, 4 minced garlic cloves, 2 chopped coriander roots (or 2 tbsp cilantro stems), 1 tsp ground white pepper, 1 tbsp vegetable oil, 2 tbsp light coconut milk and 1 tsp sesame oil if using; stir until the sugar mostly dissolves.

3. Toss the pork in the marinade so every piece is coated, cover and refrigerate at least 2 hours but overnight or 4 to 12 hours is best for deep flavor.

4. While meat marinates, soak 12 to 16 bamboo skewers in water for 30 minutes so they wont burn, and prep a hot grill or grill pan (medium-high); charcoal gives the best smokey flavor but a broiler or cast iron works fine.

5. Thread the thin slices onto the soaked skewers by folding or rolling the slices so each skewer has a few layers, aim for 12 to 16 skewers total and dont pack them so tight they wont cook evenly.

6. Warm the 1/3 cup coconut cream gently so it brushes easily, keep the 2 tbsp light coconut milk in the marinade only; dont let the coconut cream boil or it will separate.

7. Grill the skewers over medium-high heat 2 to 3 minutes per side, turning often to avoid burning because of the sugar, brush with the warm coconut cream in the last 2 to 3 turns to get a glossy, slightly charred glaze.

8. When pork is cooked through and has nice char spots remove from grill, let rest a minute or two and serve hot; these are great with sticky rice or a spicy dipping sauce but theyre perfect on their own.

Equipment Needed

1. Sharp knife for slicing the pork thinly
2. Cutting board
3. Baking sheet or tray for firming the meat in the freezer
4. Large mixing bowl for the marinade
5. Measuring spoons and a 1/3 cup measure (plus cups if you have them)
6. Small saucepan to gently warm the coconut cream
7. Bamboo skewers (12 to 16), soaked in water
8. Grill, grill pan or broiler, plus tongs and a basting brush

FAQ

Moo Ping (Thai Recipe Substitutions and Variations

• Pork shoulder – swap for boneless chicken thighs (similar fat, grill quicker), or pork loin if you want leaner meat; for a veg option use extra-firm tofu, press well and marinate longer.
• Fish sauce – use light soy sauce plus a squeeze of lime for the salty umami, or tamari for gluten-free; vegetarians can use soy sauce plus a little miso for depth.
• Palm sugar – packed light brown sugar works 1:1, or granulated sugar with a teaspoon molasses per tbsp if that’s all you have; make sure it’s fully dissolved in the marinade.
• Coconut cream – replace with full-fat canned coconut milk (use slightly less), or for a non-coconut option use heavy cream plus a drop of coconut extract to mimic flavor.

Pro Tips

– Partly freeze the pork so it firms up before you slice it thin, slice across the grain for tenderness. If you used the baking soda trick, rinse well and pat dry or the surface wont brown right.

– Sugar caramelizes fast so grill a bit cooler than you think, and turn often so it doesnt char. Also brush the warm coconut cream only in the last minute or two to get that glossy glaze without burning it.

– Soak your bamboo skewers and dont pack the meat tight, leave tiny gaps so heat circulates. If pieces spin on the skewer, thread a second skewer alongside the first to keep them stable.

– Oil the grill or pan well and use a two zone setup if you can, sear over direct heat then finish over indirect to avoid flare ups. Let the skewers rest a minute or two off the heat so juices settle, it makes a big difference.