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Grilled Pork Skewers with Sticky Rice

Experience the delightful combination of smoky grilled pork skewers paired with perfectly sticky rice, creating a culinary adventure full of flavor and warmth.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 3 hours 30 minutes
Servings: 4 servings
Course: BBQ, Main Course
Cuisine: Southeast Asian
Calories: 460
Ingredients Method Notes

Ingredients
  

For the Pork Marinade
  • 24 pieces bamboo skewers, soaked in water for at least an hour Prevent burning
  • 1.5 lb pork collar butt roast Can also use pork tenderloin or chicken thighs
  • 5 cloves garlic Fresh garlic gives the best flavor
  • 3 pieces cilantro roots or 2 Tbsp chopped cilantro stems Adds fragrant essence
  • 2 Tbsp oyster sauce Lee Kum Kee is a great option
  • 2 Tbsp soy sauce Use low-sodium if sodium is a concern
  • 2 Tbsp black soy sauce Provides rich color and flavor
  • 3 Tbsp palm sugar Brown sugar works in a pinch
  • 1 Tbsp neutral-flavored oil Canola or grapeseed oil
  • 1/4 cup coconut milk Full-fat varieties are best
  • 3 Tbsp water To thin out the marinade
  • 1/4 tsp white peppercorns Freshly ground for enhanced flavor
  • 1/4 tsp black peppercorns Same as above for maximum potency
  • 3 Tbsp cornstarch Helps achieve that seared appearance
For Serving
  • 1 cup sticky rice Comforting base for the skewers

Method
 

Marinating the Pork
  1. Prepare the Marinade: In a mortar and pestle, pound the garlic, cilantro roots (or stems), and both peppercorns until finely crushed. Add palm sugar and pound until dissolved.
  2. Mix the Marinade: Add all remaining marinade ingredients, except the cornstarch, into the mortar and stir well to combine.
  3. Prep the Pork: Cut the pork collar butt into thin, bite-sized pieces against the grain — aim for about 5 mm thick. Make sure to remove any silver skin for a tender bite.
  4. Combine: Pour the marinade over the pork and mix thoroughly until each piece is coated. Let it marinate in the fridge for at least 3 hours, ideally overnight, for maximum flavor.
  5. Cornstarch Coating: After marinating, sprinkle cornstarch over the pork and mix well to create a lightly sticky surface that helps with grilling.
Skewering and Grilling
  1. Skewer the Pork: Take your soaked bamboo skewers and load each with 4-5 pieces of marinated pork. Lay them flat on a tray.
  2. Chill Again: Place the skewers in the fridge for at least an hour to firm up.
  3. Preheat the Grill: Get your grill ready over medium to medium-high heat.
  4. Grill Time: Cook the skewers for 1.5 - 2 minutes per side. Use a folded piece of foil under the exposed ends of the skewers to prevent burning.
  5. Serve: Once grilled to perfection, serve these beauties immediately alongside the sticky rice.

Notes

Keep ingredients fresh and organic when possible. Prepping the marinated pork in advance ensures the flavors develop beautifully.