Grilled Moo Ping (Thai Pork Skewers)
Tender marinated pork on bamboo skewers with a sticky-savory glaze, charred on a hot skillet or grill. Served with sticky rice and cucumber—Thai street food in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 38g
Ingredients
- 1 lb pork shoulder, boneless
- 3 tbsp soy sauce
- 1.5 tbsp fish sauce
- 1.5 tbsp brown sugar
- 4 cloves garlic, minced
- ½ whole cucumber, sliced
- 1.5 cups sticky rice, cooked
Instructions
- 1
Soak bamboo skewers in water for 10 minutes while you prep. Cut pork into 1-inch cubes.
- 2
Whisk soy sauce, fish sauce, brown sugar, and minced garlic in a bowl. Toss pork cubes with marinade.
- 3
Thread pork onto skewers, packing pieces snugly. Reserve leftover marinade.
- 4
Heat a skillet or grill over medium-high heat until very hot, about 2 minutes. Oil lightly.
- 5
Cook skewers 6–8 minutes, turning every 90 seconds, until charred and cooked through. Brush with reserved marinade in the last minute.
- 6
Serve immediately with sticky rice and cucumber slices.
Tools you’ll need
- bamboo skewers
- mixing bowl
- 12-inch skillet or grill
- tongs
- small bowl for marinade
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