← Nouns Cooking · Thai

Ingredients

• 600 g pork shoulder (with some fat), sliced 5 mm thick into bite-size pieces
• 6 cloves Garlic
• 3 coriander roots or a small bunch of stalks
• 1 tsp ground white pepper
• 3 tbsp palm sugar or brown sugar, grated
• 2 tbsp light soy sauce
• 1½ tbsp Oyster sauce
• 1 tbsp Fish sauce
• 1 tsp Dark soy sauce
• 1 tbsp Vegetable oil
• 180 ml coconut milk (a third kept for basting)
• 400 g sticky rice, steamed, to serve (optional)

Method

1. Pound the garlic, coriander roots and white pepper to a paste. Mix with the sugar, soy sauce, oyster sauce, fish sauce, dark soy, oil and 120 ml of the coconut milk until the sugar dissolves.
2. Massage the marinade into the pork, cover and refrigerate for at least 4 hours or overnight. Soak 16 bamboo skewers in water for 30 min.
3. Thread the pork onto the skewers, bunching the slices tightly so they stay juicy.
4. Grill over medium charcoal or on a hot griddle pan for 10–12 min, turning every couple of minutes and brushing with the reserved coconut milk, until caramelised and charred at the edges and cooked through with no pink inside.
5. Serve hot with little bags of sticky rice, the way Bangkok street vendors do.

Tips

• The sugar burns quickly, so keep the heat medium and turn often; a few dark edges are the goal, not black skewers.
• Contains wheat (soy and oyster sauces). Grill a batch and freeze them; they reheat well in a hot pan.

Sources

Written in our own words after cross-checking these recipes:

Rachel Cooks Thai Thai Caliente