🍢 Moo ping
Moo ping is Thai grilled pork on skewers, marinated in garlic, coriander, soy sauce, sugar and coconut milk. The sugar caramelises over charcoal, so the meat is sweet, smoky and juicy with charred edges. It is a classic street breakfast, sold from roadside grills in the morning and eaten with a bag of sticky rice.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g pork shoulder or neck, thinly sliced
- 5 garlic cloves and 2 coriander roots or a handful of stems, pounded
- 2 tbsp soy sauce
- 2 tbsp palm or brown sugar
- 100 ml coconut milk
- 1/2 tsp white pepper
- Bamboo skewers, soaked
Method
- Pound the garlic, coriander and pepper into a paste.
- Mix with the soy sauce, sugar and half the coconut milk and marinate the pork for at least 1 hour.
- Thread the pork onto skewers.
- Grill over medium heat for 8–10 minutes, turning and brushing with the remaining coconut milk.
- Serve hot.
How to make it lighter
- Use leaner pork loin and trim visible fat.
- Halve the sugar in the marinade; 1 tbsp sugar ≈ 50 kcal.
- Eat 2–3 skewers with plenty of raw vegetables and a small portion of rice.
History
Moo ping is one of the most common street foods in Thailand, especially in Bangkok, where vendors grill it from early morning for commuters.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →