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.
Thailand
Difficulty: Medium
🎉
Party
🍽️
Dinner
🍿
Snack
🌿
Mild
Umami
Sweet
Warming
Filling
Garlicky
Smoky
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Servings
4
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
Main Ingredient:
pork
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.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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