Thai BBQ Pork recipe feast close up


Thai BBQ Pork

Serves 2

Charcoal BBQ’ing is a common offering at night markets all across South East Asia. In Indonesia you will see delicious satay’s sizzling on hawker grills, in Vietnam the meat served to you to make DIY rice paper rolls, Nem nướng  (meatballs or sausage), will be chargrilled. Here in Thailand – pork, chicken, salted fish and animal organs will be marinated with a host of herbs and spices and grilled to perfection.

This is a dish I was taught on my first visit to Thailand back in 2004/5. The pork meat can be easily substituted for chicken or even fish – the sauce is delicious.

This is a fabulous dish for two people and served with one or two fresh salads is surprisingly filling. Enjoy! JC x



Pork Skewers

500g pork, thinly sliced and cut into strips 2cms wide

2 cups coconut milk

2 tsp turmeric powder

1.5 tbs brown firmly packed sugar

1 tbs soy sauce



Sauce for Pork Skewers

2 cups coconut milk

1 cup ground roasted peanuts

1 tsp coriander seeds

½ tsp cumin seeds

1 tbs chopped lemongrass

2 tbs chopped garlic

2 tbs chopped shallots

2 large dried chillies (remove seeds and soak in water for 10 minutes)

½ tsp salt

1 tbs palm sugar/firmly packed brown sugar


Thai BBQ Pork recipe coals overhead


Thai BBQ Pork recipe veggies


Thai BBQ Pork recipe getting ready


Thai BBQ Pork recipe skewers cooking close up 


Thai BBQ Pork recipe skewers with sauce drizzle

Pork Skewers

Mix 1.5 cups of coconut milk with turmeric powder, sugar and soy sauce together in a big bowl

Add pork strips and stir well until mixed – set aside for 45 minutes

Pierce the marinated pork onto skewers and grill on a charcoal BBQ until golden on the surface and cooked through

Turn several times during cooking and drizzle the remaining coconut milk onto the skewers

Transfer to a plate and serve with the below sauce


Thai BBQ Pork recipe Jen preparing


Thai BBQ Pork recipe work station


Thai BBQ Pork recipe feast 1

Sauce for Pork Skewers

Pound the coriander and cumin seeds in a mortar and pestle until well ground

Add lemongrass, shallots, garlic and pound until smooth

Add dried chillies and continue to pound until smooth

Heat coconut milk, stirring slowly until it boils, then turn off the heat and set aside

Add the ground peanuts to coconut milk and stir until well mixed

Add salt and sugar to mixture in mortar and pestle, stir through and then stir into coconut milk

Add sauce to a ramekin or small bowl and serve with the pork skewers

Notes: For best results, make the sauce using a mortar and pestle. A fresh salad, spring onion, coriander and some fresh raw veggies go beautifully with this dish.



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(This post was made possible by Barbecues Galore. Find more BBQ recipes here.)