Thai Pork Skewers
 
Prep time
Cook time
Total time
 
Sticky and flavoursome, this makes a great BBQ alternative meal
Author:
Recipe type: Dinner | Street Food | Finger Food
Cuisine: Thai
Serves: 10-12
Ingredients
  • 300g pork neck (or 300g pork loin with 50g pork back fat)
  • 15 bamboo skewers
  • 4 tbs coconut cream
  • 3 pandanus leaves (optional but recommended as these are used as a basting brush)
Marinade
  • 2 coriander roots, cleaned and chopped
  • 1 garlic clove
  • tiny pinch of salt
  • ½ tsp ground white pepper
  • 2 tbs palm sugar (use brown sugar if palm is unavailable)
  • 2 tsp dark soy sauce
  • 2 tbs fish sauce
  • 2 tbs peanut oil
Method
  1. Cut the pork and pork fat into small cubes – as there is plenty of fat in pork neck you won’t really need to use the pork back fat but do use it if using the pork loin
  2. In a mortar and pestle pound the coriander roots, garlic, salt and pepper till it forms a fine paste
  3. Add the sugar, soy sauce, fish sauce and oil and stir to combine. Pour this over the pork and leave to marinade in the fridge for at least 5 hours, preferably overnight.
  4. Prepare the skewers by soaking in water for 30 mins
  5. Thread the pork onto each skewer. If using the pork loin with the pork fat, thread on a piece of fat between every 3 pieces of loin.
  6. Prepare the pandanus leaf brush by shredding the leaves and then tying in a bundle with some string or an elastic band. Place the coconut cream in a large bowl, this is your baste and brush.
  7. Heat the grill to a low to medium heat and cook the pork skewers, turning frequently and basting with the coconut cream and pandanus leaf brush till cooked through and beautifully caramelise
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/thai-pork-skewers/