Simple to prepare, but complex in flavour, these grilled pork skewers are a Thai street food staple. It needs little else but a cold beer and some good friends to share it with.






Skill level

Average: 3.5 (79 votes)


  • 300 g pork shoulder or neck
  • 1 coriander root pinch of salt
  • 10-15 cloves Thai garlic cloves (see Note)
  • pinch of ground white pepper
  • pinch of ground star anise
  • pinch of ground coriander
  • 1 tsp palm sugar
  • 2 tbsp sweet soy sauce
  • 1 tbsp oyster sauce
  • 2 tbsp fish sauce
  • 2 tbsp vegetable oil
  • bamboo skewers, soaked in water for 2-3 hours
  • 60 ml (¼ cup) coconut cream, for drizzling
  • steamed sticky rice, deep-fried shallots, chopped coriander and sliced cucumber, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time 3 hours

Cut the pork into long 1 cm-thick slices.

Pound the coriander root, salt, garlic and ground spices in a mortar and pestle until a paste forms. Transfer to a large bowl, add the sugar, sauces and oil and stir to combine well. Add the pork, toss to coat, then cover and refrigerate for about 3 hours.

Thread 2-3 pieces of the marinated pork onto each skewer. Preheat a charcoal grill to medium heat  you don’t want it too hot or the skewers will char before they are cooked through. Cook the skewers, gently brushing with the coconut cream and turning often for about 4-5 minutes or until just cooked through. Serve sprinkled with deep-fried shallots and chopped coriander, with steamed sticky rice and cucumber.



• Thai garlic is more delicate in flavour and much smaller in size than Western garlic cloves. If you can’t find it, use one large Western garlic clove.