Simply and delicious. give these Thai pork skewers a try.
Any cut of pork can be used for these Thai pork skewers but I recommend going for the cheaper cuts like shoulder or neck. I asked for neck from my butcher but think I go shoulder.
Thai pork skewers are excellent served as a starter or main course. Obviously they will go a lot further as a starter.
I like to serve these with nam jim jaew sauce which can literally be made in a couple of minutes.
Working ahead…
There is very little work to do with these Thai pork skewers. That said, if you want to give them a bolder flavour, start marinating the meat the day before serving.
This is just a suggestion. I have marinated the pork for as little as 20 minutes and wasn’t disappointed.
Make this recipe your own.
These Thai pork skewers are a delicious combination of sweet, sour and salty. They aren’t particularly spicy. I have tried Thai pork skewers that are a lot spicier.
If you prefer your pork a bit spicier, just add more chillies. The long red chillies used aren’t very spicy. Try something like red bird’s eye chillies if you like.
My cut of pork should or neck. Loins are easier to cut but more expensive too.
Cut the should as so.
Then cut into thin discs.
Whisk the marinade ingredients together.
Add the meat to the marinade and ensure it is well coated.
Skewer the pork on wooded skewers that have been soaked in water for 30 minutes.
Grill the pork for about 10 minutes turning a few times.
Dig in!
Love Thai food? Try some of these delicious recipes!
Thai Green Curry
Thai Red Curry
Beef Massaman Curry
Chicken Satay and peanut sauce
Steamed Sea Bass with Garlic and Lime Sauce
Tom Yum Gai
Tom Kha Gai
Hot and Sour Prawn Soup
Pad Thai
Pork Larb
Thai Pork Skewers
Ingredients
- 900g (2 lbs) pork shoulder
- 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) wide strips (see photograph). Place the pork in the freezer for 30 - 45 minutes. This will help making slicing easier.
- Meanwhile, make the marinade. Place all of the marinade ingredients in a large bowl and whisk until smooth.
- When the pork is really cold, place on a cutting board and slice it into 3/4 inch slices. Put these slices in the marinade to marinate for at least 30 minutes while you heat up your BBQ. The meat will benefit from a longer time in the marinade so let it marinate overnight if you can.
- Add about a shoe box or two full of charcoal to your BBQ and light it. When the coals are white hot and it is uncomfortably hot when held just above the grill for 2 seconds, you're ready to cook.
- Skewer the meat so that the meat discs are squeezed tightly.
- Place on the grill and cook for about 5 minutes and then turn and cook for another 5 minutes. Check the meat for doneness and cook a little longer if needed.
- Serve with nam jim jaew sauce.