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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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Cut the Pork Shoulder

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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Make the Marinade

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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Marinate the Pork

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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Assemble the Pork Skewers

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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Make the Pineapple Skewers

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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Cook and Serve

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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