Skip to main content

Moo Ping (Thai Grilled Pork Skewers)

Moo Ping
Photo by Andrea D’Agosto

Moo ping, or Thai grilled pork skewers, are not always easy to find at Thai restaurants outside of Thailand, which is why I knew I needed to learn to make them myself. Once you try them you’re going to want them in your life forever too. Thai vendors slowly grill the skewers over hot coals until the marinated pork is charred and dripping with juice, and the scent is wafting all across the market. This version is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.

Read More
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Braise tender pork belly in soy and vinegar, then grill with shishito peppers and toss with ginger and a tangy dressing for bold, savory Filipino dinakdakan.
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.