Moo ping (Thai-style Grilled pork)
If you’ve ever walked through the bustling streets of Bangkok, you’ve likely been tempted by the irresistible aroma of Moo Ping—grilled pork skewers marinated in a bold, slightly sweet, deeply savory sauce. This dish is street food at its finest: simple, high in protein, and packed with flavor.
Today, I’m sharing a version that honors the traditional taste while aligning with a hormone-supportive, gut-friendly approach to eating, and gluten-free—perfect for women who want nourishing food that fuels energy, muscle recovery, and balanced hormones.
Why Moo Ping? Why Now? Moo Ping is more than just a delicious meal. With a few thoughtful adjustments, this dish becomes a powerhouse of nutrients:
Protein-rich: Pork shoulder provides a generous dose of complete protein—key for muscle building, satiety, and hormone production.
Hormone-supportive: This recipe skips refined white sugar and instead uses coconut sugar, which has a lower glycemic index and supports blood sugar stability—a critical piece in hormone health.
Anti-inflammatory ingredients: Garlic, cilantro stems, and coconut milk all offer anti-inflammatory and liver-supportive properties, helping your body detoxify estrogen and other hormone metabolites efficiently.
Gut-friendly: This version is gluten-free, dairy-free, and uses clean, whole ingredients that support digestion and absorption.
How It’s Made? The pork is marinated overnight in a deeply aromatic blend of garlic, cilantro stems, coconut sugar, gluten-free oyster and soy sauces, and coconut milk. The marinade tenderizes the meat and infuses it with umami, sweet, and earthy notes. A light dusting of cornstarch before grilling gives the pork a slight crisp on the outside while staying juicy inside.
While traditionally grilled, you can also roast these skewers in the oven and finish with a quick broil for that flame-kissed finish—making it easy to prepare any time of year.
RECIPE
Ingredients:
3.5 lb pork shoulder, trimmed of excess fat and cut into 1-inch cubes
For the Marinade:
10 garlic cloves
1 oz cilantro roots and/or stems
4 Tbsp gluten-free oyster sauce
4 Tbsp gluten-free soy sauce
4 Tbsp gluten-free dark soy sauce
6 Tbsp coconut sugar
2 Tbsp olive oil
1/3 cup coconut milk
3 Tbsp water
½ tsp ground black pepper
6 Tbsp cornstarch (for coating) to be used after marinating the meat
Instructions:
Prep the Pork: Trim any large pieces of fat from the pork shoulder. Cut the meat into 1-inch chunks, ideal for skewering.
Make the Marinade: In a blender, combine all the marinade ingredients and blend into a smooth, thick sauce.
Marinate: Place the pork pieces in a large bowl, pour the marinade over, and toss to coat. Cover and refrigerate overnight for the best flavor.
Coat with Cornstarch: When ready to grill, sprinkle the cornstarch over the marinated pork and toss to coat evenly. This helps create a crisp, golden crust when grilled.
Grill the Skewers: Thread the marinated pork pieces onto skewers. Grill over medium-high heat for 6–8 minutes per side, or until the meat is fully cooked and slightly charred.
If you don't have a grill, you can oven-roast for 20–25 minutes at 425°F, flipping halfway through. The pork should be golden brown and caramelized on the edges. If you want extra char, broil on high for 1–2 minutes at the end—watch closely!
Serve: Enjoy hot off the grill, ideally paired with a refreshing green mango and carrot salad for a complete, vibrant meal.
Serve It Up Right! Pair Moo Ping with my green mango and carrot salad for a refreshing, enzyme-rich side that supports digestion and detox pathways. Or enjoy it with a scoop of jasmine rice and a cucumber-herb salad. It also makes a great meal-prep option—protein-packed, flavorful, and easy to reheat.
For Women Who Lift, Nourish, and Thrive! If you’re looking to build lean muscle, regulate your cycle, or simply nourish your body with meals that taste amazing and work with your biology, this Moo Ping-inspired recipe is for you. It proves that food rooted in tradition can also be aligned with modern wellness goals—no deprivation, no blandness, just deep nourishment.
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana