Thai Pork Skewers in Coconut-Garlic Marinade Recipe
Thai pork skewers in coconut-garlic marinade are a homemade take on popular grilled street snacks. Tender meat in a sweet-salty coconut milk marinade is perfect for parties and summer barbecues. They’re a bit like classic skewers, but with an exotic Thai twist.
This is a simpler, nut‑free take on Thai satay, which is usually served with a peanut dipping sauce. Here all the flavour is built into the coconut marinade, which makes it easy to serve on a typical Western-style grill.
These skewers combine the familiar idea of pork neck on a stick with the aromas of coconut, garlic, and fish sauce. That makes them both comforting and distinctly Thai in flavour, without needing to buy curry pastes. They’re a great way to liven up a classic barbecue, and the ingredients are easy to find in regular supermarkets.
Why this version works
- Coconut milk with fish and soy sauce tenderises the meat and gives it a deep sweet‑salty flavour.
- Thin strips of pork grill quickly and evenly, which helps keep the centre juicy.
- A balanced amount of sugar allows for nice caramelisation without the marinade burning too fast.
- The recipe works on a charcoal grill, a grill pan, and under the oven broiler.
Chef's tips
If you’re using lean pork loin, make sure the strips are really thin – thick pieces will dry out before they cook through. A good doneness cue is the fat: when it’s no longer translucent and the meat springs back slightly when pressed, take the skewers off the heat. Avoid long grilling without turning, otherwise you’ll get bitter burnt spots instead of even caramelised stripes.
How to serve
Serve with jasmine rice and a simple salad of cucumber, red onion, and lime to refresh the coconut marinade. For larger gatherings, arrange the skewers on a big board, sprinkle with coriander, and add lime wedges plus a small bowl of Thai chili sauce for dipping. They work both as a main barbecue dish and as a warm party snack.
Watch out for
- Don’t cut the marinating time to under 1 hour, or the meat will taste flat and be less juicy.
- Too high a heat will quickly burn the sugar in the marinade – if the skewers start to blacken, move them to a cooler spot.
- Don’t slather on a thick layer of marinade right before grilling, as it will drip off and burn on the bottom.
Substitutions
- You can swap pork loin for pork neck if you prefer juicier, fattier meat.
- Replace fish sauce with extra soy sauce plus a pinch of salt if you need a fish‑free version.
- If someone dislikes coriander, use chives or flat‑leaf parsley instead.
Ingredients
- pork loin or pork neck - 600 g
- coconut milk kokosowe z puszki - 150 ml
- garlic - 4 cloves
- soy sauce sojowy - 3 tablespoons
- fish sauce rybny - 1.5 tablespoons
- brown sugar trzcinowy - 1.5 tablespoons
- ground turmeric - 0.5 teaspoons
- white pepper biały mielony - 0.5 teaspoons
- lime juice - 1 tablespoon
- skewers - 12 pieces
- oil roślinny - 1 tablespoon
- fresh coriander or chives - 2 tablespoons
Preparation
- If you’re using wooden skewers, place them in a bowl of water for at least 20 minutes so they don’t burn during grilling.
- Cut the pork into thin strips or small pieces so they’re easy to thread onto the skewers.
- In a large bowl, mix the coconut milk, chopped garlic, soy sauce, fish sauce, brown sugar, turmeric, and pepper. Stir until the sugar dissolves and the marinade is smooth.
- Add the pork pieces to the marinade. Mix thoroughly with your hands or a spoon so every piece is coated. Cover and refrigerate for at least 1 hour, preferably 3–4 hours.
- After marinating, thread the pieces of meat onto the skewers, gently pressing them together to form compact skewers.
- Heat a grill, grill pan, or regular heavy-bottomed pan. Brush the grate or pan with a thin layer of oil.
- Place the skewers on the hot grate or pan. Fry or grill for 10–15 minutes, turning every few minutes, until the meat is well browned on the outside and cooked through inside. Thin pieces should be springy but not raw.
- Drizzle the finished skewers with lime juice and sprinkle with chopped coriander or chives.
- Serve hot as a snack or main dish with jasmine rice and a simple cucumber salad.
Storage
No storage information available for this dish.
They turn out best for me when they marinate overnight – in the morning the meat smells so intensely of coconut and garlic that the first skewers disappear before I can even officially serve them.
