Thai Grilled Pork Skewers

Most countries have some form of grilled skewered meat (kebab).  Although it originated in the Middle East, each country and region has adapted their own version based on tastes and available ingredients.  This version is based on a Thai dish called Mu Ping and while pork butt (shoulder) is normally used, I had tenderloin in the refridgerator that needed to be used.  Whichever cut you end up using, the result will be the same-succulent, juicy morsels of grilled meat.  Enjoy!

I added 4 japones chiles (sub 1 tablespoon black peppercorns), 6 garlic cloves, stems only from 1/2 bunch cilantro, 2 tablespoons soy sauce, 2 tablespoons fish sauce, 1 tablespoon rice vinegar, 1/2 cup coconut milk, 2 tablespoons brown sugar and 1 tablespoon canola oil to my food processor.

I whirled it until well combined.

I cut a 1 1/2 pound tenderloin into 1/4 inch thick slices.  Like I said before, feel free to use less expensive, albeit fattier pork butt.

I placed the pork along with 3/4 of the marinade in a bowl and tossed to coat.  I reserved the other 1/4 of the marinade to brush on while cooking.  I let it marinate in the refridgerator for 8 hours but you can get by with as little as 4 hours.  When it was done, I threaded the meat onto bamboo skewers that I’d soaked for 30 minutes in water.  Be sure to thread the meat tightly as it will keep the meat from drying out.  Unfortunately, the pictures of them grilling didn’t come out well.  I grilled them over medium high heat for about 6-8 minutes per side or 15 minutes total.

And this is what you end up with.  Enjoy!