Bangkok's breakfast kebab: thin slices of pork marinated in coconut milk, palm sugar, fish sauce, and coriander root, grilled over charcoal until caramelized at the edges. Sold from morning street carts with a bag of sticky rice for eating on the go.
Also known as: mu ping, muu bing, moo bing, หมูปิ้ง, Thai grilled pork skewers
Watch it made
Ingredients
- 700 g pork shoulder or neck, sliced 5 mm thin
- 4 coriander roots (or 20 stems), scraped
- 4 garlic cloves
- 1 tsp white peppercorns
- 45 ml fish sauce
- 40 g palm sugar
- 15 ml oyster sauce
- 10 ml dark soy sauce
- 100 ml coconut milk, half for the marinade, half for basting
- sticky rice, to serve
How to make it
- 1
Pound the coriander roots, garlic and peppercorns to a rough paste.
- 2
Dissolve the palm sugar into the fish sauce, oyster sauce, dark soy and half the coconut milk, then massage everything into the pork overnight.
- 3
Ribbon-fold the slices onto soaked bamboo skewers.
- 4
Grill over medium coals 8-10 min, brushing with coconut milk at every turn, until the edges caramelise with scattered char spots.
- 5
Serve with hot sticky rice, Bangkok breakfast style.
Pro tip: The coconut-milk baste works double: it keeps 5 mm pork from drying and its sugars build that burnished mahogany glaze, so brush at literally every turn.
