Dinner · 40 min · thai

Moo Ping (Grilled Pork Skewers)

This is the kind of Thai dinner you’ll make on repeat — pork shoulder and coconut milk, 40 minutes, big payoff. The macros do the talking: 44g protein, 16g carbs, and 20g fat in every 423-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Pork shoulder
• 1/2 cup Coconut milk
• 3 tbsp Palm sugar
• 2 tbsp Fish sauce
• 4 cloves Garlic
• 1 tsp White pepper
• 12 Bamboo skewers

Steps

1. Slice the pork shoulder against the grain into long, thin strips, about 1/4 inch thick. Thin strips mean more caramelized surface area, and caramelized surface area is flavor.
2. Blend the coconut milk, palm sugar, fish sauce, garlic, and white pepper into a marinade. Coat the pork thoroughly and refrigerate at least 4 hours, or overnight. The sugar in the marinade is what gives moo ping its burnished, lacquered edges.
3. Thread the pork onto soaked bamboo skewers, weaving the strips so they stay put over the fire.
4. Grill over medium-high heat, 3 to 4 minutes per side, brushing with leftover marinade in the first minutes only. The sugars will char. You want deep mahogany, not black.
5. Rest 5 minutes, then serve with sticky rice. Three skewers per person is the street-stall standard; plan accordingly.

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