Can I bake these skewers instead of grilling?
Yes, you can bake them at 400°F (200°C) for 15-20 minutes, flipping halfway, until cooked through and slightly browned.
BREAKFAST
Authentic Thai Moo Ping with Sticky Rice
Transport your taste buds to the bustling streets of Thailand with these irresistible grilled pork skewers, known as Moo Ping. Each tender piece of pork is infused with a sweet and savory marinade, perfectly complemented by a side of traditional sticky rice. This iconic Thai street food is a delightful choice for a flavorful breakfast, a satisfying snack, or a unique appetizer.
HOW TO MAKE IT
Let's cook.
01
Combine fish sauce, dark soy sauce, oyster sauce, palm sugar, white pepper, and minced garlic in a medium bowl. Mix well until the sugar dissolves.
02
Add the thinly sliced pork shoulder to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 20 minutes, or up to 4 hours for deeper flavor.
03
While the pork marinates, prepare the sticky rice. Rinse 1 cup of sticky rice thoroughly until the water runs clear. Place the rinsed rice in a heatproof bowl, cover with 1 1/2 cups of water, and steam for 20 minutes over medium-high heat until tender and translucent.
04
Thread the marinated pork onto the soaked bamboo skewers, folding the slices accordion-style to create layers. Do not pack too tightly.
05
Preheat a grill or grill pan to medium-high heat. Grill the pork skewers for 3-4 minutes per side, turning occasionally, until the pork is cooked through and has a nice char. The internal temperature should reach 145°F (63°C).
06
Serve the hot grilled pork skewers immediately with the freshly steamed sticky rice.
About This Recipe
Transport your taste buds to the bustling streets of Thailand with these irresistible grilled pork skewers, known as Moo Ping. Each tender piece of pork is infused with a sweet and savory marinade, perfectly complemented by a side of traditional sticky rice. This iconic Thai street food is a delightful choice for a flavorful breakfast, a satisfying snack, or a unique appetizer.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, brush the skewers with any remaining marinade during the last minute of grilling. Ensure your grill is clean to prevent sticking.
Easy Substitutions
Brown sugar can be used in place of palm sugar. Chicken or beef can be substituted for pork, adjusting grilling time as needed. For a vegetarian option, use firm tofu or tempeh.
Storage & Reheating
Store leftover moo ping and sticky rice separately in airtight containers in the refrigerator for up to 2 days. Reheat moo ping on a grill or in a pan, and sticky rice can be steamed or microwaved.
Serving Suggestions
Serve with a side of spicy dipping sauce (Nam Jim Jaew), fresh cucumber slices, or a sprinkle of toasted sesame seeds. A fried egg can also be a delicious addition for a more substantial breakfast.
Common Mistakes
Overcooking the pork can make it dry; grill just until cooked through. Not soaking the skewers will cause them to burn. Overcrowding the grill can lower the temperature and prevent proper charring, so grill in batches if necessary. Not rinsing the sticky rice enough can result in gummy rice.
Frequently Asked Questions
What kind of sticky rice should I use?
Look for glutinous rice or sweet rice. It's essential for achieving the correct texture.
Can I prepare the marinade ahead of time?
Absolutely! You can marinate the pork overnight for maximum flavor.
MORE TO KNOW
Moo Ping is a beloved street food in Thailand, often enjoyed for breakfast or as a quick snack. The key to its deliciousness lies in the balance of sweet, savory, and umami flavors from the marinade, combined with the smoky char from grilling. Soaking the bamboo skewers prevents them from burning on the grill.
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