Thai BBQ Pork Recipe (Moo Ping)
These juicy pork skewers, inspired by Thai street food, are marinated to perfection for great flavor. Grilled to a tender, smoky finish, they’re even better with a side of Jasmine Rice and Nam Jim Jaew, a tangy dipping sauce that adds an extra burst of flavor. This recipe brings the authentic taste of Thailand right to your grill!
Equipment
- skewers metal or wooden
Ingredients
- 2 lb pork shoulder or butt boneless
- 5 cloves garlic diced
- 3 tbsp cilantro stems chopped
- 2.5 tbsp oyster sauce
- 1 tbsp sweet soy sauce
- 2 tbsp soy sauce
- 2 tbsp black soy sauce
- 2 tbsp brown sugar or palm sugar
- 1 tbsp neutral oil
- ½ cup coconut milk
- 3 tbsp water
- ½ tsp white pepper
- ½ tsp black pepper
- 4 tbsp corn starch
Instructions
- Prepare the Marinade: In a mortar and pestle, combine chopped cilantro stems and ginger. Grind until well mashed. Add the mashed cilantro and ginger mixture to a large bowl. Add all remaining marinade ingredients except the pork and cornstarch. Stir well to combine.
- Add the Pork: Slice the pork into ½-inch thick pieces, about 1-2 inches long. Add the pork to the marinade and mix well to coat evenly. Cover and refrigerate for at least 3 hours (overnight is best). If marinating longer than 3 hours, use an airtight container or ziplock bag.
- Thicken the Marinade: Right before cooking stir in the cornstarch into the marinade to thicken the marinade and help it stick to the pork. Reserve a small amount of marinade to brush over the pork while grilling (optional).
- Skewer: Thread the pork onto skewers. If using bamboo or wooden skewers, soak them for 30 minutes beforehand to prevent burning.
- Grill: Preheat your grill to medium heat. Grill the pork, turning occasionally to prevent charring, and adjust heat to medium-low if needed to control flare-ups. You can baste with the reserved marinade while grilling (optional).
- Check for Doneness Grill until the pork reaches an internal temperature of 145°F (63°C). Let the skewers rest for about 3 minutes before serving.