Pork kebabs

6 servings

60 minutes

Pork skewers are a gastronomic journey into the world of Pan-Asian flavors. This dish combines the juiciness of pork neck with the spicy sweetness of palm sugar and rich notes of fish, soy, and oyster sauces. The recipe's uniqueness lies in the use of coconut cream, which gives the meat incredible tenderness and a subtle aroma. The marinating process ensures that each piece of meat absorbs deep flavors, while grilling over an open flame creates an appetizing crust. Traditionally, these skewers are served with cilantro and lime wedges that refresh and complement the dish's main flavor profile. The origins of this recipe lie in the street food of Southeast Asian countries, where simplicity in preparation meets richness in taste. An ideal choice for those seeking a balance between aromatic exoticism and familiar gastronomy.

Energy value per serving

• Calories: 584.4
• Proteins: 21.5g
• Fats: 51.4g
• Carbohydrates: 8.3g

Ingredients

• Pork neck: 900 g
• Garlic: 4 clove
• Coriander: 20 g
• Palm sugar: 30 g
• Fish sauce: 15 ml
• Soy sauce: 15 ml
• Oyster sauce: 15 ml
• Coconut cream: 100 ml
• Ground black pepper: to taste
• Salt: to taste
• Lime: to taste

Cooking steps

1. Prepare all the ingredients. Keep the pork in the freezer for 30 minutes before starting to cook. Soak the skewers in water beforehand to prevent them from burning during frying.

2. Finely chop the cilantro stems and leave the leaves for serving.

   Required ingredients:

   • Coriander: 20 g

3. Chop the palm sugar finely.

   Required ingredients:

   • Palm sugar: 30 g

4. Mix cilantro stems, sugar, fish, soy and oyster sauces, pressed garlic, salt and pepper until the sugar dissolves.

   Required ingredients:

   • Coriander: 20 g
   • Palm sugar: 30 g
   • Fish sauce: 15 ml
   • Soy sauce: 15 ml
   • Oyster sauce: 15 ml
   • Garlic: 4 cloves
   • Salt:  to taste
   • Ground black pepper:  to taste

5. Cut the frozen pork across the fibers into rectangular slices of 2.5x5 cm and a thickness of 7-8 mm using a sharp knife.

   Required ingredients:

   • Pork neck: 900 g

6. Mix the pork with the marinade so that each piece is coated. Cover with plastic wrap and refrigerate for 4 hours or more.

   Required ingredients:

   • Pork neck: 900 g

7. Skewer each piece of meat twice, pressing them tightly together to form an accordion shape. Skewer all the meat this way.

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

   Required ingredients:

   • Coconut cream: 100 ml

9. Fry, turning occasionally and re-greasing with cream, for 8-10 minutes. To check readiness, pierce a piece of meat and ensure that clear juice, not pink, flows out.

   Required ingredients:

   • Coconut cream: 100 ml

10. Serve pork skewers with cilantro leaves and lime wedges.

    Required ingredients:

    • Coriander: 20 g
    • Lime:  to taste