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

Ingredients for Moo Ping

• 2 lbs Pork Tenderloin* or Boneless Pork Butt
• 2 Tbsp oyster sauce
• 2 Tbsp low sodium Soy Sauce
• 2 tbsp evaporated cane sugar or palm sugar
• 1 Tbsp garlic powder
• 1/2 tsp ground white pepper
• 1 Tbsp golden mountain seasoning sauce – Here’s a link to buy

I prefer pork tenderloin in this recipe but pork butt is traditional.

Preparing the Pork on a Stick

Take a pork tenderloin and remove any and all silverskin.

Then slice thin and against the grain. Put into a ziplock bag and marinate for at least 2 hours, ideally overnight.

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

Grilling the Moo Ping

The next day, put your pork on the stick.

Get your grill to ~400F and then put the skewers on the grill.

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.

Optionally, Baste with Coconut Milk

I use ~1/4 cup at most of unsweetened coconut milk – I add 2 tsp of white sugar to this to help with browning.

Simply brush onto the skewers, flip repeat. Allow to grill for ~1-2 minutes, repeat.

Then take off, allow to cool for ~ 5 minutes and enjoy.

Print Pin Recipe

Moo Ping Recipe

Thai-Inspired Pork on a Stick

5 from 1 vote

Prep Time15 minutes mins

Active Time20 minutes mins

Overnight Marinade16 hours hrs

Total Time16 hours hrs 35 minutes mins

Ingredients

• ▢ 2 lbs Pork Tenderloin* or Boneless Pork Butt
• ▢ 2 Tbsp oyster sauce
• ▢ 2 Tbsp low sodium Soy Sauce
• ▢ 2 tbsp evaporated cane sugar or palm sugar
• ▢ 1 Tbsp garlic powder
• ▢ 1/2 tsp ground white pepper
• ▢ 1 Tbsp golden mountain seasoning sauce

Basting Liquid

• ▢ 1/4 cup unsweetened coconut milk
• ▢ 2 tsp granulated white sugar

Instructions

• Take a pork tenderloin, remove silver skin and slice thin and against the grain.
• Combine the marinade ingredients in the specified quantities. Whisk together to ensure well combined.
  2 Tbsp oyster sauce, 2 Tbsp low sodium Soy Sauce, 2 tbsp evaporated cane sugar or palm sugar, 1 Tbsp garlic powder, 1/2 tsp ground white pepper, 1 Tbsp golden mountain seasoning sauce
• Take a gallon storage bag and add your pork and marinate for at least 2 hours, ideally overnight.
• If you're using bamboo skewers, soak these overnight in water as well.
• The next day, get your grill to around ~400F.
• 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 char is achieved, take your coconut milk and baste the outsides – baste, flip, baste, and then repeat – allow to grill like this for ~1-2 minutes.
• 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.