Thai BBQ Pork, “Moo Ping”

Summer BBQ series, Post 1 of 4

The weather is finally starting to turn in California, just in time for June. To kick off the return of sunny weather, I’ll be doing a series of BBQ-friendly posts for you guys. First up is Thai-style BBQ pork skewers, a.k.a. Moo Ping. The Moo Ping recipes I’ve found online were all basically the same one being republished across multiple sites, and it just didn’t look right to me. So thanks to my mom for providing me with this recipe, which I feel is more authentic.

The simplicity of this recipe is really what makes it great for BBQs. You don’t have to skewer the meat if you don’t want to – just just the pork into wider strips. The key to making this taste authentic is to get the balance of flavor right. Done correctly, Moo Ping will be both sweet and salty, and a bit garlicky. I didn’t measure out any ingredients for the recipe, since it is made “to taste.” I provided some rough ratios, but fix it up however you want.

Use a slightly fatty piece of pork for the best results. It’s great for flavor and juiciness.

Moo Ping Recipe | By Mama BlasphAmy


  • Whole pork loin, or butt, cut into long strips at least 1.5 inches wide
  • 1 part very finely minced garlic
  • 2 parts oyster sauce
  • 1 part soy sauce
  • 3 parts cane or brown sugar
  • 2 parts vegetable oil

Combine garlic, sauces, and sugar together in a gallon-sized zip-top bag. Add in more or less ingredients to taste. The marinade should be both salty and sweet, leaning just a touch more towards the sweet side. When you like the flavor to your liking, add in the vegetable oil and the pork slices. Marinate at least 4 hours, but overnight is recommended.

Skewer on bamboo skewers if desired. Grill it up and enjoy!


Padron Peppers


Padron peppers… are stupidly delicious. There’s no other way to put it. Stupidly delicious, completely addicting, and like playing Russian roulette. The background on these peppers is that they are extremely seasonal. They usually peak in the summer, so I first had them this past August in Seattle at a Basque pintxos (tapas) bar. Typically very mellow and nutty in flavor when cooked, they say that every one in ten of these peppers is super spicy — I unfortunately got one of those ten in Seattle. Padrons are picked when they are immature and before the spiciness becomes concentrated in the seeds. Every now and again the pepper ends up being a bit more along than its siblings. Darn you! My mouth recovered only just enough for me to polish off the rest of the plate. 🙂


Cooking them is not only easy, but also quick. Pour enough oil to cover the bottom of a sauce pan, and let it heat over a medium flame. Toss in the peppers (I added garlic for the heck of it) and let them cook about 1-2 minutes before tossing and turning them. They’ll start to blister and char. Salt them with some sea salt or other coarse salt, put ’em on a plate, and eat! No more than 4-5 minutes in the pan. Told you it was easy!

Helpful tip: When cleaning the peppers, wipe them down with a damp towel. Don’t bother washing them in tons of water unless you plan on drying each one thoroughly. You don’t want any stray water to cause the hot oil to spit at you.


The aftermath.

Pork Chops with Bell Peppers


That’s right. This week’s post is a cooking post. “But what about buttery goodness?” you say? Don’t worry. There’s butter in the vegetables.

After a long day at work, the last thing I want to do is slave over a stove while my stomach implodes on itself like a black hole. I’m all about feeding my belly with haste so that I may bake at my own leisure afterwards.

So this particular night I ended up with two honking cuts of pork loin. A while back I discovered a trick to tenderizing and seasoning steak that I decided to apply to my pork chops. Continue reading

Hainan Chicken, aka Khao Mun Gai


It’s been a bit of a rough week. I caught a cold right after coming back from vacation (which did not lend to its believability at work, let me tell you). The problem with going on vacation is that the work you put aside doesn’t go away. It sits. And waits. And accumulates. So come today, all I really wanted to do was cry “Mommie!” and curl up in bed with my Donald duckie. *Cough* That aside, my mother is 400 miles away so I figured the next best thing was to whip up her signature dish and my ultimate comfort food: Hainan chicken and rice.

Thai-style Hainan chicken, also known as “Khao Mun Gai” (Chicken-fat Rice), starts out in the same way as the Chinese dish as far as I can tell, but the secret here is in the sauce. I’ll attempt to relay the exact ingredients I used for you here, but this dish really is a labor of love. There is no measuring here. This dish is one of those dishes that can only be made by feel. I recently found a quote that perfectly represents what I mean:

“You have to love either what you are going to eat, or the person you are cooking for. Then you have to give yourself up to cooking. Cuisine is an act of love.” – Alain Chapel

Indeed. Let me show you my love.

Continue reading