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YIELD
12 servings
TYPE
Dinner
TIME
2 hours 45 minutes
LEVEL
Intermediate
Here's What You'll Need
1
boneless pork shoulder, soy sauce, rice vinegar, brown sugar, oyster sauce, thai chilis, fish sauce, ginger paste, salt, black pepper, pineapple
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2
Pat the pork dry, then place in the freezer to firm up. When ready, use a sharp knife to slice meat into ¼" thick slices.
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3
In a large bowl, combine soy sauce, rice vinegar, oyster sauce, brown sugar, Thai chilis, fish sauce, ginger paste, salt, and black pepper, then whisk well.
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4
Add pork to the marinade, press down to ensure meat is fully submerged. Cover and refrigerate for at least 3 hours, or up to 2 days.
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5
Thread a few pieces of pork onto each skewer, going down a little more than half way. If the slices of pork are wider than 1", cut in half so the skewers are roughly uniform and cook evenly.
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6
Take all the pineapple and assemble them onto their own skewers, going down the same length as the pork. It's okay for the fruit to be tightly packed.
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7
Preheat a grill, add skewers. Cook covered for 3-5 minutes per side. Pineapple skewers require only 4-6 minutes total. Allow to cool slightly, then serve immediately with extra Thai chilis, if desired.
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