Monday 26 July 2010

Sweet, Sticky Pork Skewers.

For Karen.............

Here is a recipe that I found for the lovely grilled pork skewers that I ate at the Thai Festival in Battersea park yesterday.

Makes about 20 skewers!

500 grams of Pork loin, sliced into inch long strips
20(ish) bamboo skewers, soaked in water for 30 minutes to prevent them from burning!
For the marinade,
8(ish) coriander roots, rinsed clean
4 cloves of garlic, peeled
1 tablespoon of ground white pepper
3 tablespoons of palm sugar
1 tablespoon of dark soy
3 tablespoons of fish sauce
3 tablespoons of vegetable oil

First make the marinade, using pestle and mortar, pound the coriander roots, garlic, pepper and a pinch of salt into a fine paste. mix this with the sugar, soy, fish sauce and oil. Marinade the prepared pork in the marinade overnight in the fridge, or a few hours will do if you are in a rush!
Light a barbecue or a grill, ideally a barbecue!
Then thread the marinated pork onto the soaked bamboo skewers, 3 or 4 pieces per skewer. When the barbecue is white hot and the flames have gone, or the grill medium hot, gently grill the skewers, turning frequently and occasionally brushing with the reserved marinade. Cook through and serve with steamed jasmine rice, shredded iceberg lettuce and a wedge of lime.


  1. Mmmm can you make me some chicken ones next time.
    I'm soooo sick I missed the festival,and just found out I also missed a photographic walk around Hype Park on Saturday and I was there taking photos!!!!

  2. Oh and how do you chip of your palm sugar it's always like a rock???

  3. You need good quality palm sugar, which is hard to find, but.... if it is not that good and a bit old then pound it all in a pestle and morter with a bit of water and put it back in its container and it should stay moist and plyable. You can replace the pork with chichen thighs if you like, useing the same recipe.