Thai Pork Skewers

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

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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1. 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.

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

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.