Grilled Pork Skewers
This is a dish built for smoke and fire. When the fat hits the coals, the resulting flare-up provides the characteristic crust that defines a properly grilled skewer.
The importance of the soak and the sear.
If you are using bamboo skewers, they must submerge in water for at least an hour to prevent them from burning to ash before the meat is cooked. Keep your charcoal concentrated to one side of the grill to manage flare-ups.
- bamboo skewers
- heavy-duty charcoal grill
- tongs
- sharp chef's knife
What goes in.
- 2 lbpork shoulder, trimmed of excess gristle and cut into 1-inch cubes
- 1/4 cupsoy sauce
- 2 tbspbrown sugar
- 3 clovesgarlic, minced
- 1 tbspfish sauce
- 1 tspblack pepper, freshly cracked
Controlled Carbonization
Keep the skewers over the direct heat zone just long enough to create a deep brown crust on the outside. If the flames get too aggressive, move them to the cooler side of the grill to let the internal temperature reach safety without burning the sugar in the marinade.
The method.
Marinate the pork
Whisk the soy sauce, sugar, garlic, fish sauce, and pepper in a bowl. Add the cubed pork, coating every piece thoroughly. Cover and refrigerate for 3 hours.
Prepare the skewers
Thread the pork cubes onto the soaked skewers. Leave a small gap between each piece of meat to allow the heat to circulate around all sides of the cube.
Fire the grill
Prepare a two-zone charcoal fire. Wait until the coals are covered in a fine white ash and glow with an orange intensity.
Grill the skewers
Place the skewers over the direct heat. Grill for 3 to 4 minutes per side. Rotate until the exterior is deeply browned and the meat feels firm to the touch.
Rest the meat
Remove from the heat and let the skewers sit on a platter for 5 minutes before serving to allow the juices to redistribute.
Other turns to take.
Citrus Infused
Add 2 tablespoons of fresh lime juice to the marinade to cut through the richness of the pork shoulder.
Spiced
Add 1 teaspoon of toasted, ground coriander seeds to the marinade for a bright, earthy undertone.
When it doesn't go to plan.
Always trim the pork while it is cold; it holds its shape better under the knife.
Never crowd the skewers; air must reach the center pieces for them to roast rather than steam.
If using a gas grill, keep the lid closed as much as possible to keep the smoke trapped with the meat.
The ones that keep coming up.
Can I use pork loin instead of shoulder?
You can, but loin is significantly leaner and risks drying out quickly. If you use it, shorten the grilling time by two minutes.
How do I know if they are done?
The meat should be opaque throughout with a slight char on the edges. If you press the center of a cube, it should have a firm resistance.
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