Servings: 3 servings
Calories: 315kcal
Ingredients
- 450 g pork shoulder in one piece, if possible
- 90 ml unsweetened coconut cream see note
Marinade
- 1 pinch MSG optional
- 7 g cilantro stems, chopped
- 15 g palm sugar, finely chopped see note
- 9 g garlic cloves, minced
- 9 ml oyster sauce
- 4 g white pepper
- 8 ml light soy sauce
- 8 ml fish sauce
Procédé
- In a bowl, whisk together the marinade ingredients until the sugar dissolves.1 pinch MSG, 7 g cilantro stems, chopped, 15 g palm sugar, finely chopped, 9 g garlic cloves, minced, 9 ml oyster sauce, 4 g white pepper, 8 ml light soy sauce, 8 ml fish sauce
- Freeze the pork for 15–30 minutes to make slicing easier. Cut into pieces about 5 cm across and 2 cm thick, then slice into pieces about 5 mm thick. The goal is thin pieces for skewering—don’t stress, just make sure they’ll hold on the skewer.450 g pork shoulder
- In a mixing bowl, combine the meat with the marinade. Mix very well so everything is coated, then marinate in the fridge for up to 3 days.
- Thread a piece of pork onto a skewer, pierce it twice to secure, and scrunch it like an accordion. Continue adding pork, packing it tightly and leaving 4–5 cm of bare skewer at the bottom with the tip exposed at the top. Repeat with the remaining pork.
- Preheat the grill to medium-high. Brush the pork with coconut cream. Grill, turning and basting regularly with more coconut cream, until lightly charred and cooked through (8–10 minutes). If flare-ups occur, move the skewers away from the flames.90 ml unsweetened coconut cream
- Let rest for 1 to 2 minutes before serving.
Notes
Palm sugar, sometimes labeled as "coconut sugar", is available in Asian supermarkets or online. For this recipe, an equal amount of packed light brown sugar can replace palm sugar if you can’t find it.
Coconut cream is a richer, thicker, more concentrated version of coconut milk. Look for it in the same aisle as canned coconut milk.
Preparation and storage
Grilled skewers are best enjoyed right away. The marinade can be made ahead and refrigerated for up to 3 days. The pork can be marinated for up to 36 hours.
Nutrition
Calories: 315kcal | Féculents: 8g | Protein: 30g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Graisses trans: 0.1g | Cholesterol: 90mg | Sodium: 505mg | Potassium: 624mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 3mg
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