Thai Street Vendor Style Grilled Marinated Pork Recipe

• 500g thinly sliced pork (we used pork medallions)
• 1/2 tbsp dark soy sauce
  
• 1/2 cup of fresh whole milk
• 1/4 cup of palm sugar
  
• 1 tbsp oyster sauce
  
• 1 1/2 tbsp light soy sauce
  
• 3 cloves of garlic
• 10 chopped coriander stalks
• 10 balls of whole pepper
• 1 1/2 tbsp olive oil
• 1/4 cup of coconut milk
  

Special Cooking Equipment Used

• mortar and pestle
  
• mixing bowl
  
• skewers
  

Cooking instructions

Step 1: Add the 3 cloves of garlic, 10 chopped coriander stalks, and 10 balls of whole pepper to a mortar and pestle and grind everything into a paste.

Step 2: Place your thinly sliced pork into a mixing bowl and add the paste we made, along with the 1/2 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 1/2 tbsp light soy sauce, 1 1/2 tbsp olive oil, 1/2 cup of fresh whole milk, 1/4 cup of palm sugar and and mix everything together thoroughly ensuring that the pork gets completely coated by the marinade. Place in the fridge and leave to marinade for at least 4 hours, preferably overnight.

Step 3: Once the pork has marinated, grab some skewers and place about 3 slices of pork onto each skewer.

Step 4: Add the 1/4 cup of coconut milk to the mixing bowl and mix with the remaining marinade juice. Then brush the coconut milk marinade onto the pork skewers

Step 5: Place the skewers on a low heat grill and slowly grill them. Turn the skewers regularly, and each time you turn them reapply another coat of the coconut milk marinade. Repeat this process for about 20 minutes, remembering to reapply the marinade each time you turn the skewers.

Step 6: Serve alone, with stick rice, or with a dipping sauce. We enjoyed ours with a delicious Isaan meat dipping sauce, which we also have a recipe for here.