Thai Pork Skewers
recipes, recipe, how to instructions, Thai Pork Skewers
Savor the harmonious blend of tender grilled pork and sweet caramelized peaches, beautifully lacquered with an aromatic Thai basil glaze that promises a vibrant culinary adventure.
Ingredients
Method
1Soak 8-10 bamboo skewers in water for at least 30 minutes. In a medium bowl, whisk together soy sauce, fish sauce, brown sugar, lime juice, minced garlic, grated ginger, chopped Thai basil, and optional chili slices to create the glaze. Reserve half of the glaze for basting.
2Thread the pork cubes and peach wedges alternately onto the soaked skewers, leaving a small space between each piece. Arrange skewers on a platter.
3Brush the assembled skewers generously with the reserved half of the glaze. Preheat your grill to medium-high heat. Lightly oil the grill grates.
4Grill the skewers for 10-12 minutes, turning occasionally, until the pork is cooked through and peaches are tender with nice grill marks. During the last 3-4 minutes of cooking, baste the skewers repeatedly with the remaining glaze until slightly caramelized.
5Remove from grill, sprinkle with toasted sesame seeds, and serve hot, perhaps over jasmine rice or with a fresh salad.
Notes
- For a milder flavor, omit the bird's eye chili. For more heat, add an extra chili or a pinch of red pepper flakes to the glaze.
- Chicken breast or firm tofu can be substituted for pork. Mango or pineapple work well instead of peaches for a different fruity note.
- Always soak bamboo skewers to prevent them from burning on the grill.
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