Photograph of the finished Moo ping

Thailand · Heo xiên nướng nước dừa

Moo ping

20 min Hands-on time + 30 min waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 1.3 lb
  • Photograph of Coconut milk Coconut milk ⅔ cup
  • Photograph of Soy sauce Soy sauce 3 ¼ tbsp
  • Photograph of Oyster sauce Oyster sauce 2 ⅔ tbsp
  • Photograph of Palm sugar Palm sugar 1.4 oz
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Herbs Herbs 1.1 oz

Method

  1. 1 Slice the pork into thin, even slices, alternating between lean and fatty meat to prevent the skewers from drying out.
  2. 2 Mix coconut milk, soy sauce, oyster sauce, palm sugar, minced garlic, pepper, and crushed coriander roots.
  3. 3 Marinate the meat in the mixture for 30 minutes, then skewer it onto bamboo sticks that have been soaked in water.
  4. 4 Grill over medium heat for 12 minutes, turning frequently and brushing with coconut milk continuously to keep the skewers glossy.
  5. 5 Grill over high heat for another 2 minutes until the edges of the meat are slightly charred, then serve hot with sticky rice.

With an appliance

  • Oven 18 min

    Replace steps 4-5: place the skewers on the middle rack, bake at 225 degrees for 11 minutes, rotate the tray for 6 minutes, then move to the top rack for 2 minutes; the coconut milk will color evenly without needing to be constantly brushed on, but the charcoal flavor will be lost.

Start cooking