Dinner · Tested at home
Garlic-Pepper Thai Grilled Pork
Thin slices of pork shoulder marinated with garlic, fish sauce, light soy sauce, cilantro stems, black pepper, white pepper, and coriander, then grilled and finished with lime. Serve with Nam Jim Jaew.
CookGrill to 145°F; exact time not recorded
TotalOvernight marinating, plus preparation and grilling
Makes1½ pounds pork; serving count not recorded
Get everything ready
Ingredients
Tap an ingredient as you use it to keep your place.
Turn up the heat
Let’s cook.
- Slice the pork shoulder across the grain into pieces about ¼ inch thick.
- Crush or finely mince the garlic. Mix with the fish sauce, light soy sauce, oil, cilantro stems, both peppers, coriander, and optional fresh Thai chile.
- Coat the pork thoroughly with the marinade. Cover and refrigerate overnight.
- Heat the grill to medium-high. Thread the pork onto skewers and grill, turning as needed, until charred and cooked through. Check the thickest pieces with a thermometer; they must reach at least 145°F.
- Rest for at least 3 minutes. Finish with fresh lime and serve with Nam Jim Jaew.
From Justin’s kitchen
Slice the shoulder across the grain and marinate overnight. Serve with Nam Jim Jaew.