Mu Ping Grilled Pork

Total Time: 12 minutes
Cuisine: Asian
Cut: Pork Belly
Meal Type: Passport to Pork
Servings: 6


  • 7-8 bamboo skewers


  • 2 pounds pork belly cut into 1/2 inch x 1 inch, bite sized pieces
  • 1/2 cup coconut milk for brushing on the grill
  • 6 cloves garlic
  • 2 tablespoons cilantro
  • 1/2 teaspoon ground white pepper
  • 3 2/3 tablespoons light brown sugar
  • 2 tablespoons oyster sauce
  • 4 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon red chili flakes
  • 2 tablespoons cilantro leaves finely chopped
  • 1 small shallot diced
  • 1 lime juiced


  • Slice your meat against the grain into bite-sized pieces, roughly ½ inch thick by 1-2 inches long. Place in a sealed plastic bag.
  • In food processor place all ingredients for the marinade and blend until smooth. Pour into plastic bag with meat and marinade overnight in refrigerator. Marinade Ingredients: 6 cloves garlic, 2 Tbsp cilantro, 1/2 tsp ground white pepper, 2 Tbsp light brown sugar, 2 Tbsp oyster sauce, 2 Tbsp fish sauce, 1 Tbsp soy sauce, 1 Tbsp cornstarch.
  • For the Dipping Sauce (Nam Jim Jaew): Mix all ingredients together until the sugar has dissolved. Place in a covered container in the refrigerator until ready to use. Dipping Sauce Ingredients: 2 Tbsp fish sauce, 2 tsp light brown sugar, 1 tsp red chili flakes, 2 Tbsp chopped cilantro leaves, 1 diced shallot, 1 juiced lime, 1 Tbsp soy sauce.
  • To Grill Meat: Soak your bamboo skewers in water for at least 20 minutes before threading the meat on them.
  • Preheat your grill to a medium-high heat.
  • Remove the meat from the refrigerator and thread the pieces onto the soaked skewers. Press the pieces of meat together tightly to form a fairly compact and uniformly shaped piece of meat on the skewer.
  • Place the meat on the grill and brush with some coconut milk. Cook for 2-3 minutes, then flip the skewers and brush again with coconut milk.
  • Continue cooking over medium heat until internal temp of 145F is reached, let rest 3 minutes and serve.


Recipe courtesy of
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