📝 About This Recipe
Transport your senses to the bustling night markets of Bangkok with these iconic Moo Ping skewers. This quintessential Thai street food features tender slices of pork butt marinated in a luscious blend of coconut milk, cilantro root, and palm sugar, resulting in a perfect balance of sweet, salty, and smoky flavors. The secret lies in the 'Sam Kler' (Three Buddies) aromatic paste and a gentle coconut milk basting that creates a beautiful, caramelized lacquer on every bite.
🥗 Ingredients
The Pork
- 2 lbs Pork Butt (Pork Shoulder) (sliced into 1/8 inch thick bite-sized pieces)
- 1/4 lb Pork Fat Back (sliced thin; used to keep the meat juicy)
The 'Sam Kler' Aromatic Paste
- 3-4 pieces Cilantro Roots (or 1/4 cup cilantro stems, finely chopped)
- 6-8 pieces Garlic Cloves (peeled)
- 1 tablespoon White Peppercorns (whole)
The Marinade
- 1/2 cup Palm Sugar (finely shaved or softened)
- 1/2 cup Coconut Milk (full fat, divided for marinade and basting)
- 3 tablespoons Thin Soy Sauce (Thai 'Light' soy sauce)
- 2 tablespoons Oyster Sauce (premium quality)
- 1 tablespoon Dark Soy Sauce (for color and depth)
- 1 tablespoon Cornstarch (helps the marinade cling and tenderizes)
- 1 tablespoon Vegetable Oil (neutral oil)
For Serving (Nam Jim Jaew Sauce)
- 3 tablespoons Fish Sauce
- 3 tablespoons Lime Juice (freshly squeezed)
- 1 tablespoon Toasted Rice Powder (Khao Khua)
- 1 tablespoon Dried Chili Flakes (adjust to spice preference)
- 1 piece Shallot (thinly sliced)
👨🍳 Instructions
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1
Prepare the pork by slicing the shoulder and fat back against the grain into thin strips, roughly 1.5 inches wide and 1/8 inch thick. Place them in a large mixing bowl.
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2
In a mortar and pestle, pound the white peppercorns until fine. Add the garlic and cilantro roots (or stems), pounding until a smooth, fragrant paste (the 'Sam Kler') forms.
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3
In a separate bowl, whisk together the palm sugar, 1/4 cup of the coconut milk, thin soy sauce, oyster sauce, dark soy sauce, oil, and cornstarch until the sugar is completely dissolved.
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4
Add the aromatic paste and the liquid marinade to the pork. Use your hands to massage the marinade into the meat for 5 minutes; this 'massaging' technique ensures the fibers absorb the liquid for maximum tenderness.
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5
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, though overnight is highly recommended for the most authentic flavor development.
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6
While the pork marinates, soak your bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
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7
Thread the pork onto the skewers, folding the strips back and forth like an accordion. Place a small piece of the pork fat in the middle of each skewer—this melts during grilling to baste the meat from within.
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8
Prepare your grill for medium-high heat. If using charcoal, wait until the coals are covered in a light grey ash for even heat.
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9
Mix the remaining 1/4 cup of coconut milk with a pinch of sugar in a small bowl to use as a basting liquid.
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10
Place the skewers on the grill. Cook for 3-4 minutes per side. As you flip them, generously brush the meat with the coconut milk basting liquid.
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11
Continue grilling and flipping until the pork is cooked through and developed deep charred, caramelized edges. Total cook time should be around 8-10 minutes.
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12
While the meat rests for 2 minutes, whisk together the fish sauce, lime juice, chili flakes, toasted rice powder, and shallots in a small bowl to create the Nam Jim Jaew dipping sauce.
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13
Serve the skewers hot while the glaze is still glossy and the meat is tender.
💡 Chef's Tips
Don't skip the pork fat; it is the secret to the 'melting' texture found in Thailand. If you can't find cilantro roots, use the bottom 2 inches of the stems which hold the most concentrated flavor. Ensure your palm sugar is softened or finely shaved so it doesn't leave grainy clumps in the marinade. Massage the meat vigorously; it breaks down the proteins and allows the coconut milk to emulsify with the juices. For a perfect 'char,' don't move the skewers too often—let the sugars in the marinade caramelize against the heat.
🍽️ Serving Suggestions
Serve with warm, hand-pressed balls of Thai Sticky Rice (Khao Niew) for the traditional experience. Pair with a side of 'Som Tum' (Green Papaya Salad) to provide a crunchy, acidic contrast to the rich pork. Accompany with fresh cucumber slices and long beans to cleanse the palate between bites. A cold Thai lager or a sweet Thai Iced Tea balances the smoky and spicy profiles beautifully. Include a small bowl of Nam Jim Jaew sauce for those who want an extra spicy, citrusy kick.