Bring the streets of Thailand into your backyard with these BBQ pork skewers! These are popular and can be found anywhere on the streets of Thailand. Best served with some sticky rice, and you better make lots cuz these are addictive!
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Ingredients
Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.
- Bamboo skewers *
- Pork collar butt
- Cloves garlic
- Cilantro roots or chopped cilantro stems
- Oyster sauce
- Soy sauce
- Black soy sauce
- Palm sugar
- Oil
- Coconut milk
- Water
- White peppercorns
- Black peppercorns
- Corn starch
For serving:
Recipe Notes:
* Soak bamboo skewers in water overnight before using.
How to Make BBQ Pork Skewers หมูปิ้ง (moo ping)
Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.
- For the marinade: Pound garlic, cilantro roots, peppercorns in a mortar until fine. Add palm sugar and pound until dissolved. Add all remaining marinade ingredients, except cornstarch, and stir to mix.
- Cut pork into thin, bit-sized pieces, about 3mm thick. If you see any silver skin on the pork, remove it. Pour the marinade over the pork and mix well. Let marinate overnight (8 hours) or at least 3 hours if you're in a rush.
- Sprinkle cornstarch over the marinated pork and mix well. Skewer the pork, and lay them flat on a tray. Pack them neatly on top of each other and it'll help shape the skewers. If possible, let the pork sit in the fridge on the skewers for at least a few more hours before grilling to set the shape of the skewers.
- Grill over medium to medium high heat, 1.5 - 2 minutes per side. Serve with sticky rice.
Recipe Card
Print
BBQ Pork Skewers หมูปิ้ง (moo ping)
- Yield: Makes about 24 skewers
Ingredients
- Bamboo skewers *
- 1 ½ lb pork collar butt
- 5 cloves garlic
- 3 cilantro roots or 2 Tbsp chopped cilantro stems
- 2 Tbsp oyster sauce
- 2 Tbsp soy sauce
- 2 Tbsp black soy sauce
- 3 Tbsp (35g) palm sugar
- 1 Tbsp oil
- ¼ cup coconut milk
- 3 Tbsp water
- ¼ tsp white peppercorns
- ¼ tsp black peppercorns
- 3 Tbsp corn starch
For serving: Sticky Rice
Recipe Notes:
* Soak bamboo skewers in water overnight before using.
Instructions
For the marinade: Pound garlic, cilantro roots, peppercorns in a mortar until fine. Add palm sugar and pound until dissolved. Add all remaining marinade ingredients, except cornstarch, and stir to mix.
Cut pork into thin, bit-sized pieces, about 3mm thick. If you see any silver skin on the pork, remove it. Pour the marinade over the pork and mix well. Let marinate overnight (8 hours) or at least 3 hours if you're in a rush.
Sprinkle cornstarch over the marinated pork and mix well. Skewer the pork, and lay them flat on a tray. Pack them neatly on top of each other and it'll help shape the skewers. If possible, let the pork sit in the fridge on the skewers for at least a few more hours before grilling to set the shape of the skewers.
Grill over medium to medium high heat, 1.5 - 2 minutes per side. Serve with sticky rice.
Meow says
My go to recipe for bbq
Scott Carr says
Wondering what other cut of pork can be used for this recipe. Don't know if I've ever seen anything called pork collar but. Pork butt or pork shoulder yes... but it is the collar part that throws me off. How about loin, or is that too lean?
Pailin Chongchitnant says
Collar butt is a part of the butt. So you can just use regular pork butt/shoulder and it'll still be fine 🙂
Maria says
Soo good! I love this recipe so much! Grilling over charcoal gives a really beautiful BBQ flavour. Seriously delicious and worth the effort. This will always be my go-to recipe. I add a small 1/2 teaspoon of baking soda to ensure the pork is tender. Chefs kiss!
Darunee says
Best moo ping recipe.
I find that you have the best balance of flavours in all your recipes
M Snow says
Such a great recipe for grilled pork. Instead of skewers, I cut my pork into strips. It’s like a boneless skewer!
I will definitely be making this again. The dipping sauce really brings out the flavor.
Fred says
Which dipping sauce?
Xinlei says
Looks delicious! Can you give instructions for cooking in oven too? Thank you!
Pailin Chongchitnant says
I would try putting them under the broiler on high, and flipping them after they are browned. They would take about the same time as the grill.
Xinlei says
Thanks Pailin!
Pat says
Amazing recipe!!
Michael says
What brand of dark soy sauce did you use?
Thank you
Adam The HTK Intern says
Hi Michael! Dragonfly is the one we use mostly, but other substitutes are shown here https://hot-thai-kitchen.com/soy-sauce-101/ ... dark soy at 3:27 🙂 Cheers!
Joey says
I don't have a grill. Can we do it in the air fryer? 5 mins?
I love all your recipes. Especially the pork stew ❤️❤️
Susan T says
My kids loooooved moo ping in Thailand. We were so excited to re-create this street food at home! I used regular pork butt and let it marinade overnight. Put them on the skewers in the morning and my husband grilled them for dinner. We ate with sticky rice, pad woon sen, and some veggies. Yum!
Michael says
The best moo ping recipe that I got!
Very yummy - you can't stop to eat it.
This will bring you a piece of Thailand home.
Pai's moo ping taste like they do on the street markets in Thailand.