Street-style garlicky Thai pork skewers with lots of sweet and savory umami flavor. These are excellent broiled or grilled and served over rice noodles with nuoc cham dipping sauce, on top of steamed rice with a fried egg, or in a sandwich with a slick of aoli and lots of fresh Thai herbs. Baking powder is traditional and gives the pork its signature bouncy texture.

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Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine pork, sugar, fish sauce, garlic, salt, and pepper in a bowl. Mix together thoroughly. Dissolve baking powder in 1 tablespoon water and blend completely into the pork mixture. Cover bowl with plastic wrap and chill in the refrigerator for 1 hour.

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  • Preheat an outdoor grill for medium heat and lightly oil the grate.

  • Thread a handful of the pork mixture through a skewer using lightly oiled hands. Shape meat into a 1-inch-thick sausage around the skewer. Repeat with the remaining pork and skewers.

  • Grill skewers, turning as needed, until browned on all sides and no longer pink in the center, about 15 minutes. Cut each sausage into bite-sized pieces before serving.

Cook's Notes:

If the meat seems too soft to hold its shape, chill the skewers for about 20 minutes after forming to firm them up again.

If broiling: line a baking sheet with foil and lightly oil it. Drop golfball-sized handfuls onto the sheet, fitting on as many as you can without allowing them to touch. With an oiled hand, slightly flatten each into a patty to about a 1/2-inch thickness. Broil until golden brown, 10 to 12 minutes.

Nutrition Facts

262 calories; protein 20.5g 41% DV; carbohydrates 7.5g 2% DV; fat 16.3g 25% DV; cholesterol 73.6mg 25% DV; sodium 642.7mg 26% DV. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/31/2020
Delicious! Made as recipe stated EXCEPT I used Soy Sauce in place of the fish sauce since I didn't have any and Soy Sauce is the next best substitute. I chose to bake in the oven at 350 degrees in the shape of small patties. Made golf sized balls and flattened to 1/2" as suggested by recipe if you plan to broil. I did bake however on a pan that has drip slots to a lower level. I simply preferred this method as opposed to making the kabobs. Will keep making this recipe. Read More

Most helpful critical review

Rating: 2 stars
04/23/2019
eh not a fan followed the recipe as-is and I was less than impressed maybe we just aren't a fan of the fish sauce. Not sure but won't be making again. Thanks anyway for your submission Read More
6 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/15/2018
This was excellent! I was a bit worried that they would be too sweet and also lack flavor but I was wrong. Everything about this was excellent. Don't skip the baking powder. It plays a big part in the texture. 5 stars! Read More
Rating: 5 stars
03/31/2020
Delicious! Made as recipe stated EXCEPT I used Soy Sauce in place of the fish sauce since I didn't have any and Soy Sauce is the next best substitute. I chose to bake in the oven at 350 degrees in the shape of small patties. Made golf sized balls and flattened to 1/2" as suggested by recipe if you plan to broil. I did bake however on a pan that has drip slots to a lower level. I simply preferred this method as opposed to making the kabobs. Will keep making this recipe. Read More
Rating: 5 stars
11/12/2018
Amazing! My picky husband loved them. Great as an appetizer on the stick or as a meal with rice. I accidentally put the baking powder in with the rest of the ingredients (missed the part about dissolving the baking powder in water) and that didn t seem to do any damage. Read More
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Rating: 2 stars
04/22/2019
eh not a fan followed the recipe as-is and I was less than impressed maybe we just aren't a fan of the fish sauce. Not sure but won't be making again. Thanks anyway for your submission Read More
Rating: 5 stars
07/17/2020
I to substituted the fish sauce with soy sauce. It was pretty fantastic! I will probably not use the skewers next time, maybe just grill them as patties. I needed a last minute recipe for the ground pork I had, this was PERFECT! Thank you!! Read More
Rating: 5 stars
05/29/2019
Last night for dinner served with left over rice and lightly stir fried veggies. We don't have a grill. I broiled these as long thin meat patties without using the skewer. A few minutes under the broiler and done! The only actual recipe change was to use tamarind paste mixed into the pork. More of a Phad Thai flavor profile. Thanks so much for a great idea and a way to use up some ground pork. Read More
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