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Grilled Pork Skewers

Tender and juicy pork pieces marinated in a vibrant blend of garlic, cilantro, and sauces, grilled to perfection on skewers.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 day
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai, Vietnamese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 5 cloves garlic Fresh is best for flavor
  • 3 roots or cilantro roots or 2 Tbsp chopped cilantro stems For earthiness
  • 2 Tbsp oyster sauce
  • 2 Tbsp soy sauce Use low-sodium if preferred
  • 2 Tbsp black soy sauce Adds depth and richness
  • 3 Tbsp palm sugar Or brown sugar if unavailable
  • 1 Tbsp neutral-flavored oil Like canola or vegetable oil
  • 1/4 cup coconut milk For creaminess
  • 3 Tbsp water
  • 1/4 tsp white peppercorns
  • 1/4 tsp black peppercorns
  • 3 Tbsp cornstarch For a crispy exterior
Main Ingredients
  • 1.5 lb pork collar butt roast Choose a good quality cut for tenderness
  • 24 pieces bamboo skewers Soaked for at least an hour
  • Sticky rice for serving A great base to soak up flavors

Method
 

Preparation
  1. Soak your bamboo skewers in water for at least an hour to prevent burning.
  2. In a mortar and pestle, combine the garlic, cilantro roots, white and black peppercorns, and pound until it forms a fine paste.
  3. Incorporate the palm sugar and continue to pound until it dissolves completely.
  4. Add the oyster sauce, soy sauce, black soy sauce, coconut milk, and water. Stir until fully combined.
  5. Cut the pork into thin, bite-sized pieces against the grain (about 5 mm thick) and remove any silver skin.
  6. Pour the marinade over the pork, making sure every piece is coated. Refrigerate overnight or for at least 3 hours.
  7. Sprinkle the cornstarch over the pork and mix well until every piece is coated evenly.
  8. Thread about 4-5 pieces of pork onto each skewer, laying them flat on a tray.
  9. If time allows, let the skewers sit in the fridge for at least another hour.
Cooking
  1. Preheat your grill to a medium-high heat.
  2. Grill the skewers for 1.5 to 2 minutes per side, or until cooked through and slightly charred.
  3. Serve alongside sticky rice for a satisfying meal.

Notes

Leftover skewers can be kept in an airtight container in the fridge for up to 3 days. You can also freeze the marinated pork for up to 2 months.