Sticky pork skewers

These sticky pork skewers are simple to prepare and can be marinated and assembled well in advance, then cooked as you need them. Cut the pork into bite-sized pieces and push them tightly together on the skewers so the pork remains juicy when it's cooked. Serve with sticky rice if you want to make it more of a meal.

You'll need

2½ tbsp palm sugar, coarsely crushed 3 garlic cloves, coarsely chopped 3 coriander roots, coarsely chopped ½ tsp ground star anise ½ tsp ground coriander 80 ml (⅓ cup) kecap manis 80 ml (⅓ cup) fish sauce 60 ml (¼ cup) vegetable oil 2 tbsp oyster sauce 1 kg pork shoulder, cut into bite-sized pieces Coconut cream, for brushing Coarsely chopped cucumber, Vietnamese mint, coriander and lime wedges, to serve   Chilli sauce 50 ml lime juice 50 ml rice vinegar 50 ml fish sauce 2 tbsp caster sugar 2 small red chillies, finely chopped 1 small garlic clove, finely chopped


  • 01
  • Pound palm sugar, garlic, coriander root and ground spices with a mortar and pestle to a smooth paste, then transfer to a bowl and stir in kecap manis, fish sauce, vegetable oil and oyster sauce. Add pork, mix well with your hands, cover and marinate for 2-3 hours or up to 3 days. Thread onto metal or bamboo skewers (soak bamboo skewers in water for 30 minutes to prevent burning), cover and refrigerate until ready to cook.
  • 02
  • For chilli sauce, stir ingredients and 2 tbsp hot water in a bowl to combine, then set aside.
  • 03
  • To serve, char-grill pork over medium heat, turning occasionally and brushing frequently with coconut cream, until browned and just cooked through (4-5 minutes). Scatter with cucumber, Vietnamese mint and coriander, and serve with chilli sauce and lime wedges.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Dec 2016

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