It has been nearly a year since I’ve been to Bangkok, Thailand. What I love most about the place is the food, especially the grilled pork sold on skewers by street vendors. They are also incredibly cheap – about 10 baht per stick or roughly about A$0.30 (maybe A$0.35 now that the dollar has fallen). There is one street vendor, in particular, that I think of fondly because he always had the most irresistibly juicy and tender grilled pork. My dad says he was on Sukhumvit Soi 22 so if you’re ever in Bangkok, try to find him. He usually comes out around lunch time but you better get in fast before they sell out!
Serves 3 (or 2 big serves, because it’s so yummy!)
Prep time 25 mins
Cook time 30 mins
600g pork shoulder (boneless), cut into thin slices
3 garlic cloves, crushed
4 coriander roots (not the stems, the roots!)
1/2 tbsp soy sauce
1/2 tbsp oyster sauce
1 tbsp fish sauce
30g brown sugar (the street vendor’s is a bit sweeter but I reduced the sugar)
1/2 tsp white pepper
1/2 tsp baking soda (to tenderise the meat)
1 tbsp coconut milk
Pork lard (optional, for grilling)
Add all the ingredients together, along with the sliced pork, and let it marinate for at least 30 minutes. Obviously, the longer you leave it, the better it will turn out especially with the baking soda tenderising the meat.
Heat up your barbecue or grill pan and grease it with some pork lard (if you have any excess from your pork shoulder cuts). Cook for a few minutes on each side until it is charred slightly.
Serve with some sticky rice or lettuce leaves (not included in calorie count).