Ingredients Jump to Instructions ↓

  1. 65ml (1/4; cup) low-sodium soy sauce

  2. 125ml (1/2; cup) fresh lime juice

  3. 65ml (1/4; cup) oyster sauce

  4. 55g (1/4; cup) fish sauce

  5. 3 tbsps finely chopped coriander leaves and stems

  6. 1 tbsp soy sauce

  7. 2 tbsps finely chopped garlic

  8. 1 fresh Thai red chile, finely diced

  9. 2 tbsps sugar

  10. 2 tsps sugar

  11. 1 shallot, finely diced

  12. 1 tsp freshly ground black pepper

  13. 680g (11/2; lbs) pork tenderloin, cut into 16 pieces

  14. 15cm (6 in)

  15. 30 minutes

  16. Chile Sauce, recipe follows

Instructions Jump to Ingredients ↑

  1. Grilled pork skewers with chilli sauce 1) Whisk together the soy sauce, oyster sauce, cilantro, garlic, sugar, and black pepper in a bowl.

  2. Skewer 2 pieces of pork onto 2 skewers so that the meat lies flat. Place the pork skewers in a large baking dish. Pour the marinade over and turn to coat the pork. Cover and refrigerate for at least 1 hour and up to 4 hours.

  3. Heat grill to high. Remove the skewers from the marinade and grill the meat on both sides until slightly charred and cooked through, about 3 minutes per side. Serve with Chili Sauce on the side for dipping.

  4. Chile Sauce:

  5. Combine all ingredients in a small bowl. Cover and let sit at room temperature for at least 1 hour before serving.


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