Moo Ping are often mistakenly called satay because they are often served with chicken satay being similar in presentation. The Moo Ping or grilled pork traditionally wasn't served with a peanut sauce this has changed a little in relatively recent years in travellers areas of Thailand. The small piece of fat generally placed at the top of the skewer adds that delicious flavour of grilled lard and the amount added is barely of consequence.

  • fish sauce
  • garlic, 3-5 cloves
  • pork, 500 gm (the neck meat is the best choice for this dish)
  • palm sugar, 3 tsp
  • asafoetida, a pinch
  • bamboo skewers
  • coconut milk, ½ cup
Nam Chim Moo Ping (Sauce)
  • palm sugar, 4 tsp
  • chopped cilantro,
  • fish sauce, 30 ml (2 Tbsp)
  • ground fresh chili paste, 1 tsp
  • tamarind, 1 Tbsp
  • water, ¼ cup
  1. To prevent the skewers from scorching or ashing on the grill, soak the skewers for 30 minutes, at least, in water.
  2. Cut the pork into 2 to 3 cm wide strips. Cut pieces of the fat about the same width by ½ cm.
  3. Crush the garlic and mix the fish sauce, palm sugar a pinch of asafoetida and coconut milk together. marinate the pork and pork fat for a minimum of half an hour or  over night refrigerated.
  4. Thread a skewer through the pork with a piece of fat at the top of the skewer.
  5. Grill the skewer until the meat is cooked.
  6. sauce
  7. make an extract of tamarind by mixing a Tbsp of the pulp with a little hot water and by your fingers homogenise the pulp and remove the seeds and fibre.
  8. Mix the extract, brown sugar, fish sauce and ground fresh chili paste in a small saucepan and heat this on a low flame with stirring.  Stir until all the ingredients are dissolved.    Add chopped cilantro. 
    • The skewers can be served with the dipping sauce in an accompanying dish or laid in the warmed sauce.