Thai Pork Skewers in Coconut and Coriander Marinade Recipe
These juicy pork skewers in an aromatic coconut-herb marinade are an ideal dish for a barbecue or party. In Thailand, meat on a stick is a street food classic – easy to eat on the go. At home you can bake them in the oven or cook them on a grill pan and serve with a simple chili-lime dipping sauce.
Moo ping are popular Thai skewers sold from street carts, usually grilled over charcoal and served with sticky rice. In this version you keep the coconut-herb flavor, but use pork loin or neck and a home grill.
These skewers capture the spirit of Thai moo ping but use simple supermarket ingredients. The marinade works like a ready-made “starter” – you can freeze the meat already marinated and always have something ready for a quick grill. The flavor combines salty-sweet umami with fresh cilantro and a gentle coconut backdrop that softens the heat.
Why this version works
- The coconut milk marinade gently tenderizes the meat and protects it from drying out on the grill.
- Thin, wide strips of pork marinate faster and cook more evenly.
- The combination of fish sauce and soy sauce gives deep umami without excessive saltiness.
- The oven/pan option lets you recreate the feel of street-side grilling without special equipment.
Chef's tips
Take the meat out of the fridge a little before cooking – ice-cold pieces brown more slowly and dry out faster inside. On a grill pan don’t pack the skewers too tightly; if they sit “cheek by jowl”, instead of searing they’ll release juices and start to stew. Watch the juices: when a glossy, pale liquid appears on the surface of the meat and you don’t see any pink by the skewer, that’s the moment to take the skewers off.
How to serve
Serve the skewers with jasmine rice, sticky rice, or a crunchy cucumber, carrot, and cilantro salad drizzled with the same lime dressing. For a larger party, make mini skewers and serve them as finger food with a bowl of chili–lime dipping sauce. They also go great with simple grilled vegetables like zucchini and bell pepper.
Watch out for
- Don’t grill too long – when the edges are well browned and the center feels springy, take the skewers off, otherwise the meat will become tough and stringy.
- Before cooking, shake off excess marinade, as it will burn and give a bitter taste.
Substitutions
- Swap pork loin for pork neck if you prefer juicier, fattier skewers.
- You can replace fish sauce with dark soy sauce and a splash of lemon juice for a no-fish version.
- You can partly replace fresh cilantro with parsley for people who don’t like its flavor.
Ingredients
- pork loin or pork neck - 500 g
- coconut milk kokosowe - 150 ml
- garlic - 3 cloves
- fresh coriander (stalks and leaves) - 4 tablespoons
- soy sauce sojowy - 2 tablespoons
- fish sauce rybny - 1 tablespoon
- sugar trzcinowy - 1 tablespoon
- lime juice - 1 tablespoon
- ground coriander (spice) - 0.5 teaspoons
- oil roślinny - 1 tablespoon
- chili pepper - 1 piece
- extra lime juice for the sauce - 2 tablespoons
- sugar for the sauce - 1 teaspoon
- fish sauce or soy sauce rybny lub sojowy do sosu - 1.5 tablespoons
- skewers
Preparation
- If using wooden skewers, soak them in cold water for at least 20 minutes so they don’t burn during baking or grilling.
- In a bowl, mix the coconut milk, soy sauce, fish sauce, brown sugar, lime juice, grated garlic, chopped fresh coriander and ground coriander (if using). Stir until the sugar dissolves.
- Add the chopped pork to the marinade. Mix thoroughly with your hands so every piece of meat is coated. Cover and refrigerate for at least 1 hour, preferably 3–4 hours.
- Prepare a simple sauce: in a small bowl mix the chopped chili, lime juice, sugar and fish or soy sauce. Stir until the sugar dissolves. Set aside.
- Thread the marinated pork pieces onto the skewers, leaving a little space at the ends of each skewer.
- Preheat the grill, grill pan or oven with grill function to high heat. Brush the grate or pan with a thin layer of oil.
- Place the skewers on the hot grate or pan. Grill or fry for 10–12 minutes, turning every few minutes, until the meat is well browned on all sides and cooked through in the centre.
- If baking in the oven, place the skewers on a rack set over a baking tray and bake for about 12–15 minutes at 220°C, turning halfway through.
- Serve the hot skewers with the prepared chili-lime sauce, jasmine rice or a fresh salad.
Storage
No storage information available for this dish.
They turn out best for me when the meat marinates overnight – in the morning I just thread it onto skewers, and in the evening I throw them onto a hot pan when friends drop by “for one skewer” and end up staying for dinner.
