Pork Skewers

Main Dishes | Pan-Asian cuisine

⏳ Time

1 hour + 4 hours

🥕 Ingredients

🍽️ Servings

Description

Palm sugar can be substituted with cane sugar.

Ingredients

Pork Neck - 31.7 oz
Garlic - 4 cloves
Cilantro - 0.7 oz
Palm Sugar - 1.1 oz
Fish Oil - 0 fl oz
Soy Sauce - 0 fl oz
Oyster Mushrooms - 0 fl oz
Coconut Liqueur - 3 fl oz
Ground Black Pepper - to taste
Salt - to taste
Lime - to taste

Step by Step guide

Step 1

Prepare all the ingredients. Keep the pork in the freezer for 30 minutes before you start cooking. Soak the skewers in water beforehand to prevent them from burning during grilling.

Step 2

Finely chop the cilantro stems and set the leaves aside for serving.

Step 3

Finely chop the palm sugar.

Step 4

Combine the cilantro stems, sugar, fish sauce, soy sauce, oyster sauce, minced garlic, salt, and pepper until the sugar is dissolved.

Step 5

Slice the partially frozen pork with a sharp knife across the grain into rectangular pieces measuring 2.5 x 5 cm and 7–8 mm thick.

Step 6

Mix the pork with the marinade until each piece is coated. Cover with plastic wrap, pressing it against the meat, and refrigerate to marinate for 4 hours or longer.

Step 7

Skewer each piece of meat, piercing it twice. Press the pieces tightly together to form an accordion shape. Continue skewering all the meat in this manner.

Step 8

Place the skewers on the preheated grill or barbecue and brush them with coconut cream.

Step 9

Fry, turning occasionally and brushing with cream again, for 8–10 minutes. To check for doneness, pierce a piece of meat and ensure that the juices run clear, not pink.