Moo ping is the smell of a Bangkok street corner at breakfast time: sweet, garlicky pork skewers caramelising over charcoal. The marinade of coriander root, garlic, white pepper, fish sauce and palm sugar is a classic Thai flavour base, and a splash of coconut milk keeps the pork juicy and helps it char.
Pork scotch fillet (neck) is the cut to use, with just enough fat running through it to stay tender on a hot grill.
These are dead easy on a barbecue or grill pan at home. Marinate the night before if you can, thread, grill, and serve with sticky rice for the full street-stall experience.
