Saturday, September 25, 2010

Grilled Skewered Pork

1 tablespoon honey
1 tablespoon hoisin sauce
1 tablespoon fish sauce
3 cloves garlic, peeled and minced
2 spring onions (scallions), chopped
2 teaspoons oyster sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
450g (1lb) streaky pork, thinly sliced
16 bamboo skewers

1. In a large mixing bowl, combine the honey, hoisin sauce, fish sauce, garlic, spring onions, oyster sauce, salt and pepper , mixing well. Add the pork, coating the slices well. Cover and marinate for 1 hour.
2. Meanwhile, start the barbecue fire. Soak the bamboo skewers.
3. When ready to eat, thread the meat strips on the skewers . Don't be tempted to overload the skewers; skewers which are too generous will char on the outside by the time the inside is cooked.
4. Grill over medium-hot coals for 3 to 4 minutes, brushing the meat with the marinade. When browned and cooked, remove from the fire and serve.

Serves: 4-6
Prep time: 20 mins
Cooking time: 8 mins


  1. Duylinh,

    I tried it last night for Sue's pre-birthday dinner and it was a big hit. I doubled the recipe for just over a pound of the pork and it was just right. It gave me a little extra to brush over the meat while grilling.

    There wasn't any quality oyster sauce at the store so I bought a little can of smoked oyters and mashed about a half dozen to put in the mix. It's hard to say what effect that had but, as I suggested before, it came out very delicious.


  2. That's great! Nice improv on the oyster. Glad to hear it turned out well. I usually double the sauce recipe too.

  3. Duylinh, this was fabulous! When you originally gave James this recipe, he had written it on a little piece of paper and it was lost shortly after the first time he tried it. After that we'd guess on ingredients and proportions. For almost a whole year! We're so glad to finally have your recipe. This is James' favorite grilling recipe. He did an incredible job with it. One change: We thought it probably did not need the salt. He omitted it. This is a 5***** recipe. Thanks so much for posting.