Have you ever walked the streets of Bangkok and almost fallen into an open manhole because the heavy smoke from the street vendors almost blinded you (These are a real foreigner trap. Who wants a dry victim? We love sauce!), but you didn’t really care because the smoke smelled so good?
If the smoke came from the vendor who was selling some meat on a skewer with sticky rice, that’s the item I’m blogging about this week: Moo Ping, or grilled pork on a skewer. (Moo=Pork, Ping=Grill)
Moo Ping vendors usually sell throughout the day, but you will find them the most in the morning and late afternoon. I would eat it for breakfast or an afternoon snack. Not so much because they are my favorite food, but because I can’t resist their smell while the vendor cooks them!
Moo Ping would make a good finger-food for your Oscar party.
Ingredients: (All of these are approximate portions; you need to taste and adjust to your preference, as I did)
Cilantro root, chopped 1 teaspoon (use 1 tablespoon chopped cilantro stem if you can’t find the root; don’t use the leaf)
Garlic, chopped 1 tablespoon
White pepper, whole 2 teaspoons, or ground, 1 teaspoon (black pepper is okay too)
Pork butt or shoulder, sliced, about 3/16” – 1/4” thick, 1 lb.
Oyster sauce 1 tablespoon
Dark sweet soy sauce 1 tablespoon (Or mix 1/2 tablespoon light soy sauce with 1/2 tablespoon of molasses)
Maggi seasoning sauce 1 tablespoon
Honey 1 tablespoon (or brown sugar)
(Optional) Condensed Milk 2 tablespoons
Coconut milk 1/4 cup
Bamboo skewers
(Optional) Charcoal to grill
(Optional) Cooked sticky rice 1/2 – 1 cup full
Method:
1) You need to make a Thai trio first by pounding the cilantro root, pepper
and garlic together (in that order) in a mortar,
or mince all of them using a garlic press. In total you should have about one full or overflowing tablespoon.
Don’t be confused. I use this trio in Thai cooking all the time, so I made a lot of it, but I didn’t use all of it just for this grilled pork.
2) Mix the condiments, honey, condensed milk and the Thai trio together, blending them well. This is the marinade sauce.
Please note that the coconut milk is not a part of the marinade.
3) String pieces of pork onto the bamboo skewers. Don’t put too many pieces on. Approximately half of the short skewer, 7”, is about right.
4) Dip each skewer in the marinade and put them in a container or a bag. You need to marinate them for at least 2-3 hours. I marinate them overnight.
5) Now it’s time to cook them. I hope you know how to start a charcoal grill. I actually don’t 🙁 I could read the charcoal bag, or just get married. A one-night stand probably could have worked, too, but I wanted to be secure that I could grill anytime I wanted, so I married a grillmaster!
My husband has a nice monster grill that uses propane, but the skewers are so small that I don’t see the point of using the intimidating grill for the task, plus real charcoal gives a much better flavor. So, introducing the picnic grill! (This thing cost under $30)
You have to either brush the pork with the coconut milk or dip the whole piece in it before you put the skewers on the grill.
Try your best to control the fire so it’s not so high; medium high is the best. Check to see if they’re cooked on one side, then turn. Don’t just take photographs and let them burn like you know who, with the obvious proof right here!
6) Serve with sticky rice.
My favourite breakfast ka! You always make your food so authentic, thank you, thank yoy, thank you for posting this recipe!
Every time I go back to visit, the first morning in Bangkok that I smell the charcoal smoke from the moo-ping vendor, is when I feel that I’m finally home…lol…(not that drunk night and eat Kuay Jub from the street vendor before bed for sure 🙂
I’m glad you enjoy it, Susie. Make sure that your cute baby familiar with Thai foods. He might grew up to become a Thai movie star and live there some day, you never know 😉
G’day! These look WONDERFUL Miranti!
Will be sharing the love at Best Bloggers Homemade too!
Cheers! Joanne
Thanks Joanne.
A better question is why aren’t they covering the manhole? Lol!
You mean took the fun away from seeing farangs falling in them…lol…Plus they can’t sue the city for the damage too!
That’s actually an interesting question to ask the mayor of Bangkok but I grew up seeing them that way. I might freak out not seeing one without cover every 1,000 feet, you know.
Lol.
Mm…my family would definitely love these mouth-watering barbecue pork on skewers. Thanks for sharing the recipe.
You’re very welcome 🙂
Reblogged this on The ObamaCrat™.
Thanks
Your blog is so good, this recipe made me go eat some grilled pork. Thank you.
I would love to try this recipe! 😀
Our Peranakan – Chinese satay is usually flavored with coriander seeds and kaffir lime leaves. We also use coconut milk, oyster sauce, margarine and dark soy sauce.
I bet this one will be a nice change of aroma. 😀
It’s simpler but as delicious as the Peranakan satay. I missed that too.
I would not call this “simpler”. 😀
It actually look more complicated for me! 😀
haha…You know I love those Paranaka “satay” but it thought it’s complicated because of many spices!
Awesome! Now I can become grill master too (once someone else lights up the grill)! 😀
Good, then you can teach me how to become one. I was like…aghhhh…there is no knob to adjust the darn fire!…lol…
Aarrrgh. I don’t want to see your blog anymore :(. Too many lovely food photos. Yes, I have had this lovely pork snack in Bangkok and in Phuket. I especially remember the Phuket one because it was near the sea, and it was so nice to chomp on this tasty treat that I had 2 more :)!!! Miss Thailand, miss the food :(!!!!
lol…I do miss Phuket too but when I’m in Phuket I would eat “Kanom Jeen”(rice noodle with curry sauce), “Roti Nam Kaeng” (Fried crispy puff paratha with curry) or “Dim-sum” for breakfast! They eat pretty heavy breakfast that way.
Yum!!! Thanks, will be sure to gorge on these on my next visit, which I hope comes soon :)!
OMG! I’m envy! I’m going back to a wedding in Bangkok in September but I probably won’t get to go to Phuket 🙁
This looks delicious! I can smell it all the way from here!
🙂 Thanks
Thanks for stopping by my blog G’day Souffle’- I just posted an answer to your question about making canele’s! I haven’t been following any blogs about Thai food, so I’m sure I will learn lots of things from your blog!
Thanks for visiting 🙂 …I posted the reply back on your Canale post. I’m planning to make another batch this weekend for friends. This time I will be making 2 batches of batter. One use 3 eggs and another I will use the old recipe 2 eggs 2 yokes. I kinda thing it’s a little “eggy”. This time I might reduced the sugar too. I used the confectioner sugar (icing) not the regular sugar or baker’s sugar like your recipe. I’ve found that the texture of the inside is better for me.
Opps…this is grilled pork post…I forgot…haha.
my gosh! that looks so so delicious!
Thanks 🙂
This looks so friggin good! I wish you were closer to NH so you could give me some lessons! I guess I will have to settle for virtual lessons. We don’t have any good markets, so a lot of times I can’t get what I need to make your recipes. It makes me want to scream!
Yeah, I totally understood. I used to live in D.C. area from 1992-1995, cooking Thai food back then was a little chaotic. Try order ingredients from online store. I like templeofthai.com. They have better customer service than importfood.com and have most of the ingredients. Fresh ingredients you can try amazon too.
Really delicious Miranti. Two things I noticed.
1. Your great spice rack.
2. The perfect white colour of the coals.
Excellent stuff.
I’ve got many compliments on my spice rack. It’s about 3.5′ long and about 15″ high, filled with all kind of spices on them. I would trade these with a set of copper pots and pans anytime 😉
The charcoal…haha…this is my husband part. He wouldn’t allow me to put the meat on until he approved. Which is about 20 minutes after I saw the fire (and if he didn’t do that, I would have cooked the meat 20 minutes earlier!).
Sounds like a great one!
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I can’t tell you how thrilled I am to have found your blog. I lived in Bangkok for four years and moo ping was my breakfast most days (I passed two stalls on my way to work–my commute went: 1) buy moo ping for breakfast; 2) buy kanom for the pretty girls in accounting; 3) buy chicken rolls for the monitor lizards that live in front of the office). I have been trying to find an authentic moo ping recipe since I left Thailand, but most recipes are for satay.
One question: do you happen to know a recipe for dipping sauce? I would give a kidney for the dipping sauce.
Thanks again for posting this!
How does your dipping sauce look like? Each vendor has their own version. My guess is “Nam Jim Jaew”. You can go read my other post about dipping sauce first. If none of the dipping sauce there look similar to your dipping sauce, show me picture or describe it.
This excellent website really has all of the info I wanted about this subject and didn’t know
who to ask.
OMGZZZZZZZZZ! LOVE LOVE LOVE!
😉
Made your recipe tonight it was the best!!!! Thank u thank u thank u 😀😀😀
You are very welcome Salina 😀
I’m so happy when someone follow my recipe, get a good result and let me know.
Hello, I am trying to follow your recipe. Could you please confirm that you used the sweet condensed milk? Your photo looks like it’s evaporated milk. Thank you!!
I didn’t use the ‘sweet condensed milk’. I used the ‘condensed milk’ which you might know by the name ‘evaporated milk’. Those two are the same, non-sweeten milk in the can. Just like the coriander and cilantro are the same plant.
Thank you! It’s delicious.
Hi Thanks for the nice recipe. I want to try it at our next bbq bute i also want to try the grilled chicken in skewers. I can´t find any recipe for the chickens becuase i don´t know the exact name… Can you help? It is not the gai yang. The chicken should sliced like the pork and then grilled… Do you know what I mean and can you tell me the name or the recipe?
Thanks for your help
I need more explanation. Was the chicken yellow, red, brown? Did it come with sauce? What’s the accompaniment. There are many different kinds of chicken on the skewer in Thailand.
hey i lov this thing it tatse great i will try again
Good 🙂
hey i lov this thing it tatse great i will try again
Great recipe and photos!
I love your site. I am an Australian living in Tokyo and am putting together a Thai Ingredients dictionary application in English-Thai-Japanese. Can you please give me permission to use your photo of MOO PING? I will credit your site and also add a link to your blog.
Thanks for your cooperation.
Best regards,
Susan
Sure
I want to try your recipe ka. Is this an authentic moo ping recipe. Also, just curious, if you know, is this a Northern, Northeastern, southern,or central Thailand recipe? Thank you in advance.
Not sure which authentic, version that you referred to. Depend on which period, would be more precise.
I grew up with Moo Ping grilled on the charcoal grill and sticky rice wrapped in banana leaves. (I probably am the last generation who get to experience that.) Once I was in my teen, Moo Ping was grilled on the gas grill and the plastic bag was taken over the banana leaves.
This is Central Thailand street food so the recipe are quite similar.
I want to try your recipe ka. Is this an authentic moo ping recipe. Also, just curious, if you know, is this a Northern, Northeastern, southern,or central Thailand recipe? Thank you in advance.
This is one of my favourite street food in the morning or anytime in Thailand, finally I found a recipe which is genuine to Thailand so I can have in Spain also, to share with my Thai girlfriend. I will absolutely cook this! Thank you so much.
Great 🙂 And don’t forget the sticky rice. http://www.highheelgourmet.com/2015/08/02/how-to-make-perfect-steamed-rice-with-all-varieties/
How Many servings does this recipe make/ how many skewers???
Approximately 4 servings but also depend on how much you can eat. This is 1 lb. of pork.
How many skewers is up to you and how you trade the meat on them.
This sounds delicious. I don’t know how to send a message, but, I’ve been seeking a pork dish my mom (from Bangkok) used to make. She passed away when I was young and took this recipe to her grave. My cousins think I mean sweet pork, but when they make it’s close but not quiet. It was chunks of pork (large bite sized) and had a sweet savory flavor. My guess would be that sugar and soy sauce are a part of the ingredients. I am fairly sure she deep or shallow fried these in oil, and then when she was done, she put them in a covered glass bowl and refrigerate it right away. We never got this dish hot and with rice, it was always saved right after making it. My sister and I were insane for this stuff and ate it like candy. Only, we weren’t supposed to eat it. We’d sneak into the fridge and eat it piece by piece all day til it was gone. She’d get really mad and I distinctly remember her saying we had ruined a dish she planned to use it in. So it seems we were eating a component of a meal. I don’t think she ever actually made the complete meal because my sister and I would eat that stuff up unless there was a padlock on the fridge.. Any ideas what it could have been? I’d be grateful for any ideas! I’ve been craving this stuff for decades.
I think it is this one http://www.highheelgourmet.com/2015/04/10/shrimp-paste-fried-rice-khao-kluk-kapi/ is the dish she want to make and the sweet pork might be the pork you mention. Try this one first and let me know.
This sounds delicious. I don’t know how to send a message, but, I’ve been seeking a pork dish my mom (from Bangkok) used to make. She passed away when I was young and took this recipe to her grave. My cousins think I mean sweet pork, but when they make it’s close but not quiet. It was chunks of pork (large bite sized) and had a sweet savory flavor. My guess would be that sugar and soy sauce are a part of the ingredients. I am fairly sure she deep or shallow fried these in oil, and then when she was done, she put them in a covered glass bowl and refrigerate it right away. We never got this dish hot and with rice, it was always saved right after making it. My sister and I were insane for this stuff and ate it like candy. Only, we weren’t supposed to eat it. We’d sneak into the fridge and eat it piece by piece all day til it was gone. She’d get really mad and I distinctly remember her saying we had ruined a dish she planned to use it in. So it seems we were eating a component of a meal. I don’t think she ever actually made the complete meal because my sister and I would eat that stuff up unless there was a padlock on the fridge.. Any ideas what it could have been? I’d be grateful for any ideas! I’ve been craving this stuff for decades.
Hi, I did not read your recipe properly and I accidentally add the coconut milk with the marinade sauce.😛 Is it still alright? Do I still have to coat with coconut milk when I grill the meat?
You are doing absolutely fine and don’t need to coat the meat with more coconut milk.
Thank you so much for your immediate reply.