There are two ways to prepare the pork for these Thai pork skewers. Some people prefer the pork to be cut into tiny pieces and then threaded tightly onto wooden skewers. Others prefer larger chunks of pork. Me? I love both.
These Thai pork skewers are delicious served with nam jim jaew sauce.

About this recipe.
This is one of many delicious ways to prepare Thai pork skewers. The marinade is amazing with thick coconut milk and aromatics that soak into the pork and make it mouth-wateringly amazing.
Although you could just let this special marinade soak into the meat for about 30 minutes, giving it a few hours or even overnight in the marinade does have its flavour benefits.
Down below I have show two cooking methods, on a barbecue and also in my Doori tandoor oven
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Which is better, a barbecue or a tandoor oven for this recipe?
That's up to you. A small barbecue will do the job just fine! You do need to watch the meat carefully as it cooks so that you get a more even cook.
I love cooking skewered meats in a tandoor. Get it roasting hot and then just add the skewers. It only takes minutes to cook the pork to perfection.
Can you up or downscale this recipe?
Yes and it is easily done. Cook as much pork as you like. Just be sure to make enough marinade to coat the meat well. You can double or triple the marinade recipe or go big and make even more.
Ingredients
There aren't a lot of ingredients in this recipe but they all work so well together.

- pork shoulder, neck or belly, cut into bite sized pieces
- garlic
- coriander (cilantro) stems
- palm sugar or honey
- fish sauce
- soy sauce
- oyster sauce
- white pepper
- unsweetened thick coconut milk
See recipe card for quantities.
Instructions
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- Step 1: Whisk all of the marinade ingredients together and add the meat. Get the marinade right into the flesh of the pork and allow to marinate for at least 2 hours.

- Step 2: Once marinated, skewer the pork and place it in a hot tandoor or over your barbecue. Photos of the barbecue method follow.

- Step 3: Cover the tandoor and let the meat cook for about 10 minutes. I get my tandoor as hot as I can get it.

- Step 4: After about 10 minutes, the pork will be cooked through.

- Step 5: To cook on your barbecue, get the coals good and hot and place the skewers over the coals.

- Step 6: Be sure to turn the skewers often for a more even cook.

- Step 7: Transfer the Thai pork skewers to a serving board and allow to rest a couple of minutes before serving.

- Step 8: Serve hot with nam jim jaew sauce.
Which Charcoal is best to use?
A good quality charcoal is so important to the flavour and ease of cooking. I recommend using lump wood charcoal for this recipe as it burns at a high heat. I use the brand Big K and love it.
Which ever charcoal you choose, stay away from the cheap charcoal brands, many of which are saturated with lighting fluid. Although easy to light, that lighter fluid tastes terrible when it smokes into the meat.
Variations
You will love these pork skewers but if you prefer to use another meat, you can do that too.
- Beef - This is a fast cook. Use tender cuts of beef like sirloin or ribeye.
- Chicken - Although you could use breast meat, I find thigh to be much tastier and juicy. You could also use chicken wings.
- Lamb - Cut it into small pieces. I prefer lamb leg meat for this one. Shoulder is also good but it won't be as tender.
Equipment
A good barbecue: You only need a small barbecue to make these Thai pork skewers. Nothing fancy.
A tandoor oven (optional): If you would like to try cooking these tandoori style, you should have a look at the Doori tandoor I use. It's portable too!
Skewers: Both metal and wooden skewers will work depending on how you wish to cook your Thai pork skewers.
Storage
If you have leftovers, I rarely do, you can store them in an air-tight container in the fridge for up to 4 days. You can also freeze the cooked pork for up to 3 months.
If you are freezing the meat, be sure to label and date the containers. To reheat, the easiest way is in your microwave. The best way to do it is in an oven set to 200°C/400°F for a few minutes or until heated through. This can also be done at the same temperature in an air fryer.
Top Tip
Reserve the leftover marinade and baste the pork generously neat the end of cooking.
FAQ
Pork shoulder, neck, belly and pork loin work well. Shoulder, neck and belly have more fat in them which helps keep the meat extra juicy. Loin is the lean option. It is not as juicy but it is healthier and delicious dipped into a good nam jim jaew sauce.
At least two hours if you have the time but you could go straight to cooking. I recommend planning ahead and marinating the pork overnight for even more flavour.
Most definitely over fire. The traditional way is to cook the skewers over a barbecue. I love cooking them in my tandoor for an even cook. If cooking on your barbecue, be sure to turn the skewers regularly for a more even cook.
Related
Looking for more Thai grilled recipes? Try some of these...
Pairing
Try serving your Thai pork skewers with some of theses!
Thai Pork Skewers

These Thai pork skewers taste amazing! They are delicious served with nam jim jaew sauce which is a Thai sauce that is popular served with grilled meats.
Ingredients
- 900g (2 lbs) pork shoulder, neck or belly, cut into bite sized pieces
- 5 garlic cloves - finely chopped
- 2 tbsp coriander (cilantro) stems - finely chopped
- 2 tbsp finely chopped palm sugar or honey
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 1/2 tbsp oyster sauce
- 1 tsp ground white pepper
- 200g (7oz) unsweetened thick coconut milk
Instructions
- Cut the pork shoulder into 5cm (2 inch) pieces. Set aside.
- Meanwhile, make the marinade. Place all of the marinade ingredients in a large bowl and whisk until smooth.
- Add the pork and mix it right into the marinade. Allow to marinate for a couple hours or overnight. The longer the better.
- TO COOK ON A BARBECUE
- Add about a shoe box or two full of charcoal to your BBQ and light it. When the coals are turning white and it is uncomfortably hot to hold your hand two inches above cooking height for longer than two seconds, your charcoal is ready.
- Skewer the meat and place it over the coals. Be sure to turn the skewers often for a more even cook. It should take about 10 minutes to cook through.
- TO COOK IN A TANDOOR OVEN
- Fire up your tandoor and get it as hot as you can. Add the skewered meat and let it cook for 5 to 10 minutes or until you have a nice char on the exterior and it is cooked through. You might need to move the skewers around during this time if the fire is too hot.
- Serve with nam jim jaew sauce.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 542Total Fat: 39gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 135mgSodium: 612mgCarbohydrates: 10gFiber: 0gSugar: 7gProtein: 36g
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