Thai Grilled Pork (Moo Ping)

Thai Grilled Pork is a vibrant and flavorful dish that has become my favorite to grill year-round. 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.

Print Recipe

Prep Time 13 20

Cook Time 10

Total Time 1 10

Course Lifestyle, Recipes

Cuisine Thai

Servings 4 servings

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

* 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.