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Loading...A beloved Thai street food classic, these juicy pork skewers are marinated in a fragrant blend of coconut milk, fish sauce, palm sugar, and aromatics, then grilled over hot coals for a smoky char. Traditionally served with toasted glutinous rice powder, fresh vegetables, and sticky rice, they're the perfect balance of sweet, salty, and savory.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings4
Yield16 to 20 skewers (4 servings)
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 28 gFat
- 12 gSaturated Fat
- 14 gCarbs
- 1 gFiber
- 10 gSugar
- 32 gProtein
- 1050 mgSodium
- 620 mgPotassium
- 55 mgCalcium
- 2.2 mgIron
- 5 mgVitamin C
- 15 mcgVitamin A
Ingredients
For the pork and marinade
- 1.5 lbs (680 g) pork shoulder, sliced ¼-inch thick and 2 inches long
- ½ cup canned coconut milk, well shaken
- 3 tbsp fish sauce
- 2 tbsp palm sugar, finely chopped
- 1 tbsp soy sauce
- 6 cloves garlic, finely minced
- 2 tbsp cilantro stems or 2 coriander roots, finely chopped
- 1 tsp freshly ground white pepper
- ½ tsp ground turmeric (optional, for color)
For the skewers and toasted rice powder
- 16 to 20 bamboo skewers, soaked in water 30 minutes
- 3 tbsp uncooked glutinous (sticky) rice
- 1 tsp whole white peppercorns
- Vegetable oil, for brushing the grates
For serving
- ½ English cucumber, sliced into 2-inch pieces
- ¼ small green cabbage, cut into wedges
- ½ cup Thai sweet chili sauce or nam jim jaew
- 2 cups cooked sticky rice (optional)
Directions
- In a large bowl, whisk together coconut milk, fish sauce, palm sugar, soy sauce, garlic, cilantro stems, white pepper, and turmeric until the palm sugar is mostly dissolved.
- Add the sliced pork and toss until every piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
- Make the toasted rice powder: in a dry skillet over medium heat, toast the glutinous rice, stirring constantly, until deep golden brown and fragrant, 8 to 10 minutes. Add the peppercorns in the last minute. Let cool, then grind to a coarse powder using a mortar and pestle or spice grinder. Set aside.
- Thread 4 to 5 pieces of marinated pork onto each soaked bamboo skewer, weaving them accordion-style so they lay flat and snug against one another.
- Preheat a charcoal or gas grill to medium-high heat, about 400°F (200°C). Clean the grates well and brush lightly with oil.
- Grill the skewers for 3 to 4 minutes per side, turning once or twice, until the pork is cooked through with lightly charred edges. Work in batches to avoid crowding.
- Transfer the grilled skewers to a platter and immediately sprinkle generously with the toasted rice powder on both sides so it sticks to the meat.
- Serve hot with cucumber, cabbage wedges, sticky rice, and a small bowl of sweet chili sauce or nam jim jaew for dipping.
Cook’s Notes
- Soak bamboo skewers in water for at least 30 minutes before grilling so they don't catch fire on the coals.
- Use pork shoulder with a bit of fat marbling; lean cuts like loin will dry out quickly over high heat.
- For the most authentic smoky flavor, cook over real charcoal rather than gas; mesquite or coconut shell charcoal is traditional.
- Toast the glutinous rice until it's a deep golden brown — pale rice powder will taste floury rather than nutty.
- Serve with warm sticky rice (khao niao) and a small plate of toasted rice powder on the side for dipping, just like the street vendors do.
