Recipe: You’ll Want To Eat Nat Thaipun’s Thai Pork Skewers Straight off the Grill

In Thailand, moo ping – grilled pork skewers usually marinated in a sweet-and-savoury sauce – are a common breakfast on the run. In the mornings, you’ll spot vendors grilling batch after batch over their street carts, then handing them over with a warm scoop of sticky rice in a plastic bag to fuel commuters on their way to work. It’s fast, simple and deeply satisfying.

“The pork is tender, juicy and full of flavour thanks to a marinade made with garlic, coriander and a touch of sweetness,” Masterchef 2024 winner Nat Thaipun writes in her debut cookbook Thai: Anywhere and Everywhere.

This street-style recipe captures that grab-and-go energy, but swaps the bustle of Bangkok footpaths for a backyard barbeque with loved ones. Thaipun suggests pairing the skewers with sauces like nam jim jaew (roasted ground rice chilli sauce) or nam jim satay (satay sauce) — and, of course, sticky rice on the side.

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Moo ping or barbequed pork skewers by Nat Thaipun

Serves 4

Preparation time: 20 minutes, plus minimum 1 hour for marinating

Cooking time: 10–15 minutes

Ingredients

2 tbsp crushed garlic

2 tbsp coriander roots or stems, finely chopped

2 tbsp soy sauce

2 tbsp condensed milk (or palm or brown sugar)

2 tbsp fish sauce (or dark soy or oyster sauce)

1 tbsp vegetable oil

1 tsp white pepper

500g pork shoulder, cut into 4cm strips

Metal skewers (or bamboo skewers soaked in water for 30 minutes)

Method

In a large bowl, mix the garlic, coriander roots, soy sauce, condensed milk, fish sauce, vegetable oil and white pepper. Toss the pork strips through the marinade, making sure it is well coated. Cover and refrigerate for at least 1 hour (or overnight for maximum flavour).

Once marinated, thread the pork strips in a zigzag wave onto the skewers; don’t pack too tightly. Keep the leftover marinade for basting. Preheat your grill (broiler), chargrill pan or barbeque to a medium heat.

Cook the skewers on the barbeque for 10–15 minutes, turning frequently to ensure they cook evenly and achieve a slight char on the outside. Brush with leftover marinade during the cooking process for extra flavour and moisture.

Serve the skewers on their own, with sticky rice or with your favourite dipping sauce.

This is an edited extract from* Thai: Anywhere and Everywhere by Nat Thaipun (Hardie Grant Books, $50). Available in stores nationally.