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Moo Ping Recipe

Thai-Inspired Pork on a Stick
5 from 1 vote
Prep Time15 minutes
Active Time20 minutes
Overnight Marinade16 hours
Total Time16 hours 35 minutes

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.