Thai BBQ Pork Skewers Recipe หมูปิ้ง - Hot Thai Kitchen!

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner, while pork loin is less expensive.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a gluten-free alternative; salt is a basic substitute.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

peanut sauce

🥗Healthier: almond butter sauce

💰Cheaper: sunflower seed butter

Almond butter is a healthier nut option, while sunflower seed butter is cost-effective.

Pound garlic, cilantro roots, and peppercorns in a mortar until fine. Add palm sugar and pound until dissolved. Add all remaining marinade ingredients, except cornstarch, and stir to mix.

Cut pork into thin, bite-sized pieces against the grain, about 5 mm thick (a little less than ¼ inch). Remove any silver skin on the pork if necessary.

Pour the marinade over the pork and mix well. Let marinate overnight (8 hours) or at least 3 hours if you're in a rush.

After marinating, sprinkle cornstarch over the marinated pork and mix well.

Skewer the pork, about 4-5 pieces per skewer, by poking the skewer right through the middle of the piece. Lay the skewers down on a tray so the pork pieces are laying flat, shingled on top of each other. Pack them neatly and tightly on top of each other to help shape the skewers. If you have time, let the pork sit in the fridge on the skewers for at least an hour before grilling to set the shape.

Grill over medium to medium-high heat, 1.5 - 2 minutes per side. Place a folded piece of foil under the exposed skewers to prevent them from burning.

Serve with sticky rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens