Skewed Pork, Thai Style

I’m so happy to announce that I made another Thai dish that turned out well!

Rejoice!

It’s a skewer recipe which is pretty difficult to fail at, but I don’t care. I haven’t had the best luck with this Thai cookbook and I’m taking this win no matter small of a win it is.

As you may have guessed this Skewered Thai Pork recipe comes from The Everything Thai Cookbook. Now, sit back, relax, and let me regale you with how to make this wonderful little pork snack.

What you’ll need

  • 2 tablespoons of sugar
  • 1 teaspoon of salt
  • 3 cloves of garlic, minced
  • t tablespoon of fish sauce
  • 1 tablespoon coconut milk
  • 1 pound of pork, thinly sliced into long strips
  • 20-30 bamboo skewers soaked in water for 1 hour

First step is to get a mixing bowl and pour in the sugar, salt, garlic, fish sauce, and coconut milk. Mix all those guys together and then toss in the pork and mix it until it’s skin is glossy and shiny.

Then cover this mix, stick it in the fridge, and let it marinate for at least 30 minutes. If you are able to be more patient, it’s recommended to pull an overnighter. I do recommend this,  because when it comes to marinating good things truly come to those who wait.

Once your marinating time is over, you can thread that sweet, sweet meat onto your skewers.

The cookbook calls for bamboo skewers and advises that you should soak them in water for at least an hour to avoid a fire hazard. I do not own a grill and was too lazy and cheap to buy bamboo skewers. If this is also your reality, then ignore everything I wrote just now. Especially the part about me being lazy.

Whether you have metal skewers or bamboo, grill those puppies for about 3-5 minutes on each side and you should be good to go.

But Rachel, I don’t own a grill! What do I do?

Listen friends, neither does this girl but the internet is full of solved mysteries. If you don’t have a grill, you can get a similar effect when you set your oven to broil.

It’s that easy folks. The mystery is as complex as when you figured out your uncle wasn’t stealing your nose, but using his own thumb to fool you.

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Good things come to those who marinate let me tell you! I tried several sauces of mine with my skewers and honestly I preferred just eating it plain because the meat was so flavorful.

What is this flavor that is so enjoyable you ask! Well, fish sauce is an aggressive ingredient that is pungent and a little salty, but when you combine coconut with it, it tends to balance those flavors out.

You can’t taste the milkiness of the coconut either, it’s almost like multiplying two negative numbers and getting something positive. Although I personally love the taste of coconut. This is more of a comment on how both have distinctive and powerful tastes and I’m not saying anything negative about either ingredient!

Away with you internet trolls!

Anyway, what you’re left with when these flavors combine is a juicy tender meat that somehow reminded me of honey glazed ham. Why and how, I can’t explain. That just might be an unsolved mystery for the internet.

 

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2 thoughts on “Skewed Pork, Thai Style

    • My cookbook said it’s to prevent fires. It makes sense to me. I could see that happening if one is using a grill. I do not own a grill and I don’t think bamboo would spontaneously combust in my oven, but you never know. 😉

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