Moo Ping (Pork on a Stick) Recipe: Thai Inspired

Ingredients for Moo Ping

Most of these ingredients you likely have on hand but 2 bolded ones below you’ll need to source either online or from an Asian market.

• 2 lbs Pork Butt
• 2 Tbsp Oyster Sauce
• 2 Tbsp low sodium Soy Sauce
• 1 Tbsp Garlic Powder
• 1 Tbsp Onion Powder
• 1 Tbsp Ground Pepper
• 1 Cup Coconut Milk
• 1 Cube Pork Knor Seasoning – Here’s a link to buy
• 2 Tbsp Golden Mountain Seasoning Sauce – Here’s a link to buy

I’ve tried to replace them but it just doesn’t taste the same.

Preparing the Pork on a Stick

Cut up a small pork butt (2-3 lbs) into small cubes or strips that you can fit on a skewer.

Then take your marinade ingredients and combine them in a gallon storage bag.

Add your pork and allow it to marinate overnight.

If you’re using bamboo skewers, similarly, soak these overnight.

Grilling the Moo Ping

The next day, put your pork on the stick.

Traditionally Moo Ping is charcoal grilled over direct heat – but if you don’t have a charcoal grill simply set your burners to high and flip frequently.

It won’t take long but you’re essentially trying to brown and slightly char the outside.

In terms of internal temperature, you want to be around ~160F.

Once char-grilled, take off to rest for 5 minutes and enjoy!

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Moo Ping Recipe

Thai-Inspired Pork on a Stick

Prep Time15 minutes mins

Active Time20 minutes mins

Overnight Marinade16 hours hrs

Total Time16 hours hrs 35 minutes mins

Ingredients

• ▢ 2 lbs Pork Butt
• ▢ 2 Tbsp Oyster Sauce
• ▢ 2 Tbsp Low Sodium Soy Sauce
• ▢ 1 Tbsp Garlic Powder
• ▢ 1 Tbsp Onion Powder
• ▢ 1 Tbsp Ground Black Pepper
• ▢ 1 Cup Coconut Milk
• ▢ 1 Cube Pork Knorr
• ▢ 2 Tbsp Golden Mountain Seasoning Sauce

Instructions

• Take a small 2-3 lb pork butt and cube up into smaller pieces.
• Combine the marinade ingredients in the specified quantities. Whisk together to ensure well combined.
• Take a gallon storage bag and add your cubed pork and then add your marinade. Then put in your refrigerator to marinate overnight.
• If you're using bamboo skewers, soak these overnight in water as well.
• The next day, get your grill to around 400-500F.
• Take your pork out of the storage page and put them onto the skewers.
• Once your grill is at temperature, place your pork sticks on the grill. Flip often – the goal being to slightly char the exterior of the meat.
• Once you're happy with the exterior and the internal is roughly 160F+, you can take the Moo ping off the grill.
• Rest for 5 minutes and enjoy!

Notes

I like to dip in a Sweet Chili sauce or Sriracha – it honestly goes good with just about any sauce you can think of.