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Grilled pork skewers in Thai marinade

(Moo bing)


1 hr 10 mins

Pretty Easy

In my family, these skewers were made for us kids to eat on our walk to school – breakfast with a side order of sticky rice. They were a huge part of my childhood and I still get nostalgic when I eat them. The sticky-sweet flavour of the marinade is delicious and it’s a super-simple dish to make. You can cook the skewers in a griddle pan or under a grill, but they’re also great for the barbecue.

If you don’t feel like making these skewers yourself, try them in one of our restaurants instead.


Rosas Pork Skewers served on a wooden board with dipping sauce


  • 500g (1lb) boneless pork tenderloin, cut into thin slices

  • sticky rice, to serve

  • For the marinade:

  • 3 coriander roots, roughly chopped

  • 20 white peppercorns

  • 4–5 garlic cloves

  • 1 teaspoon coriander seeds

  • 5 tablespoons oyster sauce

  • 5 tablespoons soy sauce

  • 5 tablespoons nam pla (Thai fish sauce)

  • 2 tablespoons sugar

  • 1 tablespoon honey

  • 3 tablespoons cornflour

  • 5 tablespoons vegetable oil

  • For the dipping sauce:

  • 2 tablespoons lime juice

  • 1 tablespoon Thai fish sauce

  • 1 red chilli, finely chopped


  1. Pound the garlic, peppercorns, coriander roots and coriander seeds using a pestle and mortar.
  2. Add the oyster sauce, soy sauce, fish sauce, sugar, honey, cornflour and vegetable oil and mix well.
  3. Add the pork slices, ensure they are well coated in the mixture, then marinate in the refrigerator for at least 1 hour.
  4. Meanwhile, place 8 wooden skewers in water and leave them to soak.
  5. Preheat a grill or griddle pan until very hot. Meanwhile, thread the marinated pork onto skewers (2 or 3 slices per skewer).
  6. Grill or griddle the skewers for 1–2 minutes on each side, or until cooked through.
  7. Mix together the ingredients for the dipping sauce.
  8. Serve the skewers with sticky rice and the dipping sauce.


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