Moo Ping: Thai Grilled Pork Skewers with Sticky Rice

Why You’ll Love This Recipe

• Street-market flavor at home: sweet–savory, garlicky pork with smoky, caramelized edges.
• Balanced and bright: tangy nam jim jaew cuts through rich pork for a perfect bite.
• Make-ahead friendly: marinate overnight and grill in minutes.
• Great for gatherings: skewer format is easy to portion and serve with sticky rice.

Grocery List

• Produce: Garlic, coriander roots (or cilantro stems), limes, shallot, scallions, cilantro
• Dairy: None
• Pantry: Pork shoulder, Thai glutinous rice, fish sauce, light soy sauce, oyster sauce, palm sugar, coconut milk, tamarind paste, Thai chili flakes, toasted rice powder (or raw sticky rice to toast), neutral oil, bamboo skewers

Full Ingredients

Pork and Marinade

• 2 lb (900 g) pork shoulder/butt, trimmed and sliced 1/4 inch (6 mm) thick into 1-inch-wide strips
• 6 garlic cloves
• 3 coriander roots, scrubbed and chopped (or 1/2 cup packed cilantro stems, chopped)
• 1 1/2 tsp ground white pepper (or 1 tsp whole white peppercorns, crushed)
• 3 tbsp fish sauce
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 3 tbsp palm sugar, finely chopped or grated
• 3 tbsp full-fat coconut milk
• 1 tbsp neutral oil (such as canola or rice bran)

Basting Glaze

• 2 tbsp full-fat coconut milk
• 1 tbsp palm sugar
• 1 tsp fish sauce

Nam Jim Jaew (Tangy Dipping Sauce)

• 2 tbsp fish sauce
• 2 tbsp fresh lime juice
• 2 tbsp tamarind paste or concentrate
• 1–2 tsp palm sugar, to taste
• 1 tsp Thai chili flakes (prik bon), to taste
• 1 tbsp toasted rice powder (khao khua; see note in steps)
• 1 tbsp finely minced shallot
• 1 tbsp chopped cilantro
• 1 tbsp thinly sliced scallion

Sticky Rice

• 2 cups Thai glutinous rice (sometimes labeled sweet or sticky rice)
• Water for soaking and steaming

Also Needed

• 20 bamboo skewers (8-inch), soaked in water 30 minutes
• Grill (gas or charcoal) or broiler alternative

Step-by-Step Instructions

Step 1: Make the marinade and prep the pork

In a mortar and pestle (or mini processor), pound the garlic, chopped coriander roots (or cilantro stems), and white pepper into a coarse paste. In a large bowl, whisk the paste with fish sauce, light soy sauce, oyster sauce, palm sugar, coconut milk, and oil until the sugar dissolves.

Add the pork and massage the marinade into every slice. Cover and refrigerate for 4–12 hours. For the most tender results, aim for at least 4 hours; overnight is ideal.

Step 2: Soak sticky rice and skewers

Rinse the glutinous rice in cool water until the water runs mostly clear. Cover with 2 inches of water and soak 2–4 hours (this can overlap with the pork marinating). Soak bamboo skewers in water for 30 minutes before threading to prevent burning.

Step 3: Mix nam jim jaew

In a small bowl, stir together fish sauce, lime juice, tamarind paste, 1 teaspoon palm sugar, and Thai chili flakes until the sugar dissolves. Stir in toasted rice powder, minced shallot, cilantro, and scallion. Taste and balance: the sauce should be tangy, savory, lightly sweet, and spicy; add more palm sugar or chili as desired.

No toasted rice powder? Toast 2 tablespoons raw sticky rice in a dry skillet over medium heat, stirring constantly, until deeply golden and nutty (8–10 minutes). Cool, then grind coarsely with a mortar and pestle or spice grinder. Use 1 tablespoon for the sauce.

Step 4: Thread the skewers

Remove pork from the marinade, letting excess drip back into the bowl. Thread slices onto soaked skewers in gentle S-waves, packing the pork snugly so it stays juicy. Discard leftover marinade.

Step 5: Preheat the grill and make the glaze

Preheat a grill to medium-high heat (425°F/220°C). For charcoal, build a two-zone fire with hot and cooler sides. In a small bowl, make the basting glaze by mixing coconut milk, palm sugar, and fish sauce until smooth.

Step 6: Grill and baste to caramelized edges

Oil the grates lightly. Grill skewers 8–10 minutes total, turning every 2–3 minutes. Move skewers to a cooler zone if flare-ups occur. Brush with the coconut-palm sugar glaze during the final 2 minutes to encourage glossy caramelization. Aim for a light char in spots and an internal temperature of 145°F/63°C. Rest 3 minutes.

Step 7: Steam the sticky rice

Drain soaked rice. Steam in a bamboo steamer, sticky-rice basket, or a mesh-lined steamer over simmering water for 20–25 minutes, turning once halfway if possible, until tender and sticky. Keep warm, covered, until serving.

Step 8: Serve

Pile skewers onto a platter, sprinkle with a pinch of toasted rice powder and chopped cilantro if you like, and serve with warm sticky rice and bowls of nam jim jaew. Squeeze lime over the pork just before eating for extra brightness.

Pro Tips

• Use pork shoulder for the best balance of fat and tenderness; partially freeze for 30 minutes to slice evenly.
• Coriander roots add authentic depth. If unavailable, use cilantro stems (avoid leafy tops for the marinade paste).
• Pack the pork tightly on skewers to stay juicy; loose threading dries out faster.
• Two-zone grilling helps manage flare-ups: sear over high heat, finish over medium.
• No grill? Broil on a rack set over a foil-lined sheet 6 inches from the element, 8–10 minutes, turning and glazing in the final minutes.

Variations

• Extra coconut aroma: Increase coconut milk in the marinade to 1/4 cup and add 1 teaspoon grated lime zest.
• Spicy marinade: Add 1–2 teaspoons Thai chili flakes directly to the marinade for gentle heat throughout.
• Chicken skewers: Swap pork for boneless, skin-on chicken thighs; grill 10–12 minutes to 165°F/74°C.

Storage & Make-Ahead

Marinate pork up to 24 hours in advance. Threaded raw skewers can be refrigerated 24 hours or frozen up to 1 month (thaw overnight in the fridge before grilling). Cooked skewers keep 3 days refrigerated; reheat gently, covered, in a 325°F/165°C oven for 10–12 minutes or in a covered skillet with a splash of water. Nam jim jaew keeps 4 days refrigerated; stir before serving. Sticky rice is best fresh but can be rewarmed in a steamer or microwave with a damp towel for 1–2 minutes.

Nutrition (per serving)

Approximate for 1/4 of the recipe with sticky rice and sauce: 780 calories; 35 g protein; 79 g carbohydrate; 33 g fat; 17 g sugar; 1650 mg sodium. Values will vary based on exact pork trim, grilling loss, and sauce usage.