Thai-style grilled pork skewers
Thai-style grilled pork skewers are succulent pork fillet strips marinated in a fragrant blend of coconut milk, fish sauce, oyster sauce and palm sugar. The Thermomix blends the marinade into a silky mixture in seconds, giving the pork an authentic street-food flavour with caramelised edges after grilling. An exotic main course that brings Thai flavours to your table.
About this recipe
Thai-style grilled pork skewers Thermomix TM7 bring the vibrant flavours of a Bangkok street market straight into your kitchen. If you have been searching for recipes that make an exotic yet easy main course with your all-in-one kitchen machine, this is the one: tender strips of pork fillet bathed in a marinade of coconut milk, fish sauce, oyster sauce, dark soy sauce, palm sugar, garlic and fresh coriander. The Thermomix TM7 weighs each marinade ingredient directly into the bowl, chops the garlic and coriander in seconds and blends everything into a silky, fragrant coating that clings to the meat. After a short rest, the skewers go under the grill or onto the barbecue, where the palm sugar caramelises into sticky, charred edges while the coconut milk keeps the pork beautifully juicy. This makes a fantastic quick weeknight dinner served with jasmine rice, yet it is equally at home at a summer barbecue or drinks party, where guests can graze on the aromatic skewers. The balance of sweet, salty and savoury is unmistakably Thai, and the fresh coriander finishing touch lifts every bite.
Preparation tips
- Cut the pork fillet into even strips of roughly the same thickness so the skewers grill uniformly; uneven pieces mean some stay raw while others dry out. Thread the meat loosely rather than tightly packed for better caramelisation.
- Reserve a few spoonfuls of the coconut marinade before adding the raw pork, then simmer it briefly in a pan and brush it over the skewers during grilling for an extra sticky, glossy glaze of fish sauce and palm sugar.
- For a milder kid-friendly version, reduce the fish sauce and skip extra pepper, letting the coconut milk and a touch of dark soy sauce carry the flavour; serve with steamed rice instead of a spicy dipping sauce.
Recipe variations
- Chicken version: swap the pork fillet for chicken thighs, which stay wonderfully juicy. The coconut milk, oyster sauce and palm sugar marinade works beautifully with chicken; simply thread onto skewers and grill until caramelised.
- Festive party variation: serve the skewers smaller, cocktail-style, with a dipping sauce made from the leftover marinade mixed with extra lime juice, fish sauce and a sprinkle of chopped coriander and crushed palm sugar for guests to enjoy.
Thermomix TM7 Benefits
- Weighing precision - The Thermomix built-in scale weighs fish sauce, oyster sauce and palm sugar directly into the bowl without separate measuring cups. [Built-in scale]
- Aromatic chopping - The TM7 chops the garlic cloves and fresh coriander uniformly in seconds, releasing aromatic oils into the marinade. [Chopping]
- Grinding palm sugar - The Thermomix grinds the hard palm sugar piece into a fine powder that dissolves completely into the coconut milk. [Grinding]
- Silky marinade mixing - The Thermomix blends coconut milk, soy sauce and spices into a smooth marinade that coats every pork strip evenly. [Mixing]
- Gentle heating - The TM7 gently warms the marinade so the palm sugar melts and the flavours infuse before coating the skewers. [Heating]
Ingredients
- olive oil
- garlic cloves
- fresh coriander
- ground white pepper
- piece palm sugar
- fish sauce
- oyster sauce
- dark soy sauce
- coconut milk
- pork fillet