Moo Ping
“Charcoal-grilled pork skewers marinated in coconut milk, garlic, coriander root and palm sugar until caramelized at the edges and juicy within. Sold from dawn carts across Thailand and eaten with a packet of warm sticky rice, it is the country's quintessential grab-and-go breakfast.”
Where it comes from
A Thai-Chinese street staple sold from charcoal carts nationwide since the mid-20th century.
On the plate
The first bite is sweet-and-smoky, the coconut-and-palm-sugar glaze giving way to tender pork with charred, slightly chewy edges. Torn off the skewer and pressed into a ball of warm sticky rice, it's salty, sweet and faintly grassy from the coriander root all at once.
How it works
Coconut fat coats the lean pork and the palm sugar drives Maillard browning and caramelization over charcoal, giving sweet-smoky char without drying the thin slices. An overnight marinade lets salt and aromatics penetrate the meat fully.
Variations
Chicken (gai ping), more peppery marinades, with sweet chili or jaew dipping sauce, served in a roll as a sandwich
On the Palate
Ingredients
Serves 4
How it's made
8 steps · Show ↓20 min active · 240 min waiting
How it's made
8 steps · Show ↓- 18 min
Pound garlic, coriander root, white pepper and a pinch of salt into a paste.
- 23 min
Whisk the paste with coconut milk, fish sauce, oyster sauce, palm sugar and a splash of soy.
- 36 min
Slice pork shoulder thinly across the grain and toss in the marinade.
- 4240 min
Refrigerate at least 4 hours, ideally overnight, for the flavors to soak in.
- 55 min
Thread the pork loosely onto soaked bamboo skewers so it cooks evenly.
- 610 min
Grill over medium charcoal, basting with leftover coconut milk, turning often.
- 74 min
Cook until edges caramelize and char lightly but the meat stays juicy.
- 82 min
Serve hot with warm sticky rice and a tart dipping sauce.
