Thai Grilled Pork (Moo Ping)
This Thai Grilled Pork (Moo Ping) recipe is a vibrant and flavorful dish that has become my favorite to grill year-round. It is perfect blend of influences from my beloved Laotian sister-in-law and a close friend who runs one of the oldest and best Thai restaurants in North Texas, it boasts a rich, complex flavor profile that is sure to impress. The best part is that it can be prepped in advance, making it an ideal choice for entertaining.
Designed to be gluten-free and low in sugar, this recipe can also be easily adapted to suit your specific dietary needs or preferences. Whether you are looking to make small adjustments or keep it as is, this dish remains a crowd-pleaser that delivers authentic Thai-inspired tastes that pairs wonderfully with a variety of sides and sauces.
Ingredients: for the pork
* Check the labels. Oyster and soy sauce are often made with wheat. To keep gluten free make sure the soy sauce is made with soy or use liquid aminos or coconut aminos. You can also make your own oyster sauce.
** If you use coconut aminos the marinade will be sweeter. Reduce the amount of coconut sugar to reduce the sweetness.
preparing the pork
Whisk together the soy sauce, oyster sauce, cilantro, garlic, sugar, and pepper.
Cut the pork into medallions or you can butterfly it if you like it thinker like me. You can also use pork chops. Pour the marinade over the pork and refrigerate for at least 4 hours. I prefer overnight.
cooking the pork
Heat the grill to high. Grill the meat on both sides until cooked through, about 3-6 minutes on each side depending on how think you cut it.
serving the pork
Service with dipping sauce and Sticky Rice (Khao Niew). I also like to pair it with a Laotian cucumber salad.
Ingredients: for the dipping sauce
preparing the dipping sauce
Combine all ingredients in a bowl. Cover and let sit at room temperature. The longer the better.
Thai Grilled Pork (Moo Ping)
Ingredients
- ¼ C soy sauce, liquid aminos, or coconut aminos *
- ¼ C oyster sauce *
- ¼ C cilantro leaves and stems chopped
- 3 garlic cloves minced
- 1-2 tbsp coconut sugar **
- 2 t black pepper
- 2 lbs pork tenderloin, loin, or chops
Dipping Sauce
- ½ C lime juice
- ¼ C fish sauce
- ½-1 tbsp soy sauce or liquid aminos *
- 2 serrano peppers finely chopped
- 1-2 t coconut sugar **
- 1 large shallot or 1/2 small red onion finely chopped
Instructions
- Whisk together the soy sauce, oyster sauce, cilantro, garlic, sugar, and pepper.
- Cut the pork into medallions or you can butterfly it if you like it thicker like me or use pork chops. Pour the marinade over the pork and refrigerate for at least 4 hours. I prefer overnight.
- Heat the grill to high. Remove the pork from the marinade and discard. Grill the meat on both sides until cooked through, about 3-6 minutes on each side depending on how think you cut it.
- Service with dipping sauce and Sticky Rice (Khao Niew).
Dipping Sauce
- Whisk all ingredients together, cover and let sit at room temperature at least 2 hours before serving. The longer the better. You can do it the day before and refrigerate. Remember to get it to room temperature before serving.
Notes
