Coconut and lemongrass grilled pork skewers

Name: Coconut and lemongrass grilled pork skewers
Cook time: 1 h
Yield: 10 - 12 skewers
Cuisine: Thai
Ingredients: 1 lemongrass stalk; 1kg pork neck, cut into 2cm cubes; 2 tbsp brown sugar; 1 tbsp dark soy sauce; 1 tbsp fish sauce; 1 tbsp oyster sauce; 3 garlic cloves, peeled and crushed; ½ tsp ground white pepper; salt; 200ml coconut milk

Danielle Alvarez

January 24, 2025

Pour the sweet, spicy and sour vinegar dressing over the skewers.William Meppem

easyTime:30 mins - 1 hourMakes:10 - 12 skewers

These delicious skewers are based on moo ping, a popular Thai street food. Pork marinated in lemongrass, garlic and fish sauce, among other things, is threaded onto skewers and basted with coconut milk while it grills. Serve alongside fresh vegetables and mint, and douse with a sweet, spicy and sour vinegar dressing; it’s the stuff of summer dreams.

Ingredients

1 lemongrass stalk
1kg pork neck, cut into 2cm cubes
2 tbsp brown sugar
1 tbsp dark soy sauce
1 tbsp fish sauce
1 tbsp oyster sauce
3 garlic cloves, peeled and crushed
½ tsp ground white pepper
salt
200ml coconut milk

FOR THE VINEGAR SAUCE

2 tbsp white sugar
½cup white wine vinegar
¼ cup fish sauce
1 tbsp dried Thai or Korean chilli flakes*
zest and juice of 1 lime

TO SERVE

2 Lebanese cucumbers, cut into wedges
½ red onion, thinly sliced
2 handfuls fresh mint leaves
jasmine rice, steamed

Method

Step 1
To prepare the lemongrass stalk, remove and discard (or reserve for broth) the tough outer leaves, revealing a light-yellow core. Crush this tender core with the back of your knife or a strong rolling pin and then mince it quite finely with your knife. Add it to a large mixing bowl.
Step 2
In the same mixing bowl, add the pork, brown sugar, dark soy sauce, fish sauce, oyster sauce, garlic and white pepper and toss to combine. Cover and refrigerate for at least 30 minutes but overnight is better.
Step 3
Combine all the vinegar sauce ingredients in a bowl and stir until the sugar is dissolved. Cover and set aside.
Step 4
Remove the pork from the fridge and thread the pieces onto 10-12 bamboo or metal skewers. Season lightly with salt.
Step 5
Heat an outdoor or indoor grill to medium-high heat.
Step 6
Place the skewers onto the grill and cook for about 2-3 minutes before turning. Begin basting with the coconut milk. Cook for a further 2-3 minutes, then just keep turning and basting until you’ve cooked them for about 8-12 minutes in total and you’ve used all the coconut milk. The skewers should be glossy and deeply browned.
Step 7
Drizzle over the vinegar sauce and serve with cucumber, onion, mint and steamed rice.