Bangkok Burnt-Garlic Pork Skewers with Tamarind Glaze
Details
Charred garlic and tamarind turn humble pork skewers into Bangkok street magic.
Ingredients
Instructions
Prepare the Marinade
In a bowl whisk together the minced garlic, tamarind paste, fish sauce, palm sugar, soy sauce, chopped chili, and white pepper until smooth and the sugar dissolves, set aside a small spoonful for the glaze.
Skewer and Chill
Cut the pork into 1/4 to 1/2-inch strips, thread evenly onto soaked skewers, brush lightly with oil, then toss the skewers with the marinade and refrigerate 20–30 minutes to absorb flavor.
Make the Tamarind-Garlic Glaze
Heat the oil in a small saucepan over medium-low heat, add the sliced garlic and cook gently until golden and fragrant, stir in the reserved marinade and water, simmer 2–3 minutes until slightly thickened and syrupy, taste and adjust sweetness or salt.
Grill the Skewers
Preheat a hot grill or a cast-iron pan until smoking hot, place skewers on the grates or pan and cook 2–3 minutes per side, basting frequently with the glaze until edges are charred and pork reaches 160°F (71°C).
Rest and Serve
Transfer skewers to a plate and rest 2–3 minutes, sprinkle with toasted peanuts and chopped thai basil, serve over jasmine rice with lime wedges and extra glaze for drizzling.
Recipe tags
Ingredient tags
Recipe reviews
Leave a review
Sign in to share your review.
Reviews
More recipes
From the Dordogne Valley Classic French Garlic Potatoes Pommes de Terre Sarladaises
Transport your kitchen to the Dordogne Valley with this classic French dish. Crispy potatoes, fragrant garlic, and rich duck fat come together in a symphony of savoury perfection.
A Taste of Anatolia: Creamy Turkish Carrot and Garlic Yogurt Dip (Havuç Tarator)
Unlock the vibrant flavours of Anatolia with this ridiculously creamy carrot dip. The secret? A generous kick of garlic that perfectly complements the sweet carrots and tangy yogurt.