Grilled Skewered Ginger & Garlic Pork Recipe

This ginger garlic pork I use for Num Pang and banh mi sandwiches.

It’s also great over rice, in stir fry, pork fried rice, or even just on its own on the stick.

Cutting the Meat to Skewer

While most cuts of pork will work well for this, I prefer pork tenderloin.

Find the grain of the pork and slice against it into 1/8 – 1/4″ thick pieces.

Ginger & Garlic Pork Marinade

Combine:

• 3 cloves garlic, minced
• 1 tsp black pepper
• 3 tbsp low sodium, soy sauce
• 2 tbsp oyster sauce
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 tbsp evaporated cane sugar
• 1 tbsp vegetable oil
• 1/2 tbsp peeled, grated ginger

*Ideally use palm sugar, but if you don’t have that OR what I list, use dark brown sugar.

Take Your Sliced Pork and Marinate + Massage Into Meat & Soak Skewers in Water

Allow the pork to marinate for at least 6 hours – ideally overnight.

While the meat marinates, soak bamboo skewers in water.

I’m using metal skewers, which obviously don’t need to soak.

Skewer the Marinated Pork

Create a sort of zig-zag pattern like you’re weaving to help keep the pork on the stick when you grill.

Don’t bunch them up tightly – leave them loose but ensure they can’t fall off.

Bunching them will cause them to toughen up and they’ll take longer to cook.

Setup Your Grill for Direct Heat BBQ – Around 350 – 400F.

I’m using my charcoal grill with an elevated cooking grate so that I can grill directly over the coals without burning the meat.

Once at temperature, put pork stick on the grill grates and allow to grill.

I like to grill for 1 minute and then flip and then I repeat this process until I’m happy with the meat.

The total time on the grill was around 10 minutes or 5 per side.

The goal isn’t to burn the meat – you want to slightly brown it with some char.

If you don’t like the char, use some scissors to snip it off.

Once done, allow to cool and then enjoy!

Print Pin Recipe

Grilled Skewered Ginger & Garlic Pork

Prep Time10 minutes mins

Active Time8 minutes mins

Marination Time6 hours hrs

Total Time6 hours hrs 18 minutes mins

Course: Main Course

Ingredients

• ▢ 1 whole Pork Tenderloin

Ginger and Garlic Marinade

• ▢ 3 cloves garlic, minced
• ▢ 1 tsp black pepper
• ▢ 3 tbsp low sodium soy sauce
• ▢ 2 tbsp oyster sauce
• ▢ 1/2 tsp baking soda
• ▢ 1/4 tsp salt
• ▢ 2 tbsp evaporated cane sugar
• ▢ 1 tbsp vegetable oil
• ▢ 1/2 tbsp ginger, peeled/grated

Instructions

• Take whole pork tenderloin out of package and pat dry.
  1 whole Pork Tenderloin
• Slice thin and against the grain – roughly 1/8-1/4" is ideal.

Combine Garlic and Ginger Marinade Ingredients

• To a bowl combine the ingredients in the specified quantities.
  3 cloves garlic, minced, 1 tsp black pepper, 3 tbsp low sodium soy sauce, 2 tbsp oyster sauce, 1/2 tsp baking soda, 1/4 tsp salt, 2 tbsp evaporated cane sugar, 1 tbsp vegetable oil, 1/2 tbsp ginger, peeled/grated
• Take your sliced pork and put into a ziplock bag and then pour your marinade into the bag.
• Massage marinade into meat and then marinate for at least 6 hours or ideally, overnight.
• While the pork marinates, soak bamboo skewers in water overnight.

Skewer the Pork

• The next day, take your skewers and weave the pork onto the stick.
• Don't tightly stack the meat, leave it somewhat loose on the skewer.

Get Your Grill to 350-400F

• I'm using a charcoal grill with an elevated cooking grate.
• Once at temperature, take your pork skewers and place on the grill.
• On my charcoal grill, these only take 2-4 minutes per side. What you're looking for is the meat to brown, not burn.
• Once done, take off the grill and allow to cool for a few minutes before serving.

Notes

In a lot of cultures they’ll take the pork skewers and snip off any charred pieces with scissors. 

It’s also not uncommon to brush the meat as it grills with evaporated, condensed milk.