Stick ’em up: How to make RecipeTin Eats’ Thai pork skewers

Name: Stick ’em up: How to make RecipeTin Eats’ Thai pork skewers
Cook time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 500g pork mince – see note; ½ cup sliced then roughly chopped spring onion; ½ cup finely sliced green beans; ¼ cup roughly chopped coriander; 45g (¾ cup) panko breadcrumbs; 3 tbsp red curry paste (see note); 1 large egg; 1 tbsp fish sauce

No special equipment is needed to make these big-flavoured pork skewers, which can be grilled on the barbie or simply sizzled in a pan.

RecipeTin Eats

January 2, 2024

easyTime:< 30 minsServes:4

Love Thai fish cakes? Well, you’ll adore this one. It’s essentially a streamlined version made using minced pork, reminiscent of the smoky char-grilled skewers you see on the streets of Thailand. Unlike Thai fish cakes, you don’t need to pull out the food processor, and pork mince is much easier to handle than pureed fish. I’ve cooked the skewers in a pan but they’re delicious grilled on the barbecue, too.

SOS checklist

Fewer than 12 ingredients (excluding oil, salt, pepper, water and sides) ✔
Less than $20 for 4 servings ✔
Less than 30 minutes (not including marinating time) ✔

Ingredients

Pork skewer mixture

500g pork mince – see note
½ cup sliced then roughly chopped spring onion
½ cup finely sliced green beans
¼ cup roughly chopped coriander
45g (¾ cup) panko breadcrumbs
3 tbsp red curry paste (see note)
1 large egg
1 tbsp fish sauce

Dipping sauce

3 tbsp sweet chilli sauce
1½ tbsp fresh lime juice
1 tsp fish sauce
1 garlic clove, finely chopped

To cook

17cm bamboo skewers
1 tbsp vegetable oil

To serve

steamed jasmine rice
tomato and cucumber wedges
coriander leaves and chopped red chillies to garnish (optional)

Method

Step 1
To make the dipping sauce, mix all the ingredients together in a small bowl and set aside.
Step 2
To make the pork skewers, mix all the ingredients together in a bowl. I use my hands to ensure the ingredients are all well distributed. Divide into 14 equal portions.
Step 3
Shape each portion into a cylinder around a skewer then flatten slightly. No need to be meticulous when shaping – a bumpy surface equals more charred bits.
Step 4
Heat the oil in a non-stick pan over medium-high heat and sear half the skewers for 3 minutes until nicely browned. Flip and sear the other side for 3 minutes. Set aside on a plate and repeat with the remaining skewers.
Step 5
Serve the skewers with the dipping sauce, rice and fresh wedges of tomato and cucumber, garnished with coriander leaves and chopped red chillies if desired.

Notes

This recipe works beautifully with chicken and turkey mince too, though pork is softer and juicier.
Any Thai red curry paste can be used here, though my favourite brand is Maesri. These small cans are sold at grocery stores and also happens to be the best value.