Thai Pork Skewers

Makes  10-12 skewers

Marinade time is between 5 hours and overnight

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

1/2 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

Thai Pork Skewers

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

In a mortar and pestle pound the coriander roots, garlic, salt and pepper till it forms a fine paste. Thai Pork Skewers

Thai Pork Skewers

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. Thai Pork Skewers

Prepare the skewers by soaking in water for 30 mins

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. Thai Pork Skewers

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.

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 caramelised.

Thai Pork Skewers

Posted April 8th 2013…

Here is another recipe from David Thompson’s, Thai Street Food – one of my all time top 5 favourite cook books.

I have made a couple of minor adjustments and alternative ingredient options if you have trouble sourcing the exact recipe, but it’s basically the same.

These Thai Pork Skewers are beautifully sweet and salty, and with the cooking processing requiring coconut cream and a pandanus leaf brush for basting you can really feel like you’re on the streets of Thailand. Ideally cook these over gentle coals but you can use a grill on the stovetop – I really need to get myself a hibachi for cooking such dishes as the smoke that rises with the dripping juices adds an authenticity that can’t be beaten. I think every household had one 20 years ago!

Enjoy… Blondie  :)

Thai Pork Skewers
Author: 
Recipe type: Dinner | Street Food | Finger Food
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
Sticky and flavoursome, this makes a great BBQ alternative meal
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
Instructions
  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

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