Asian pork skewers are made with tender pork neck marinated in soy sauce, mirin, rice vinegar, chili oil, sugar, and hoisin sauce. Grilled until juicy and slightly caramelized, they are served with a rich glaze, steamed rice, and fresh sides for an easy and flavorful meal.
Easy to Prepare, Easy to Enjoy
This is the kind of dish that fits easily into everyday cooking. It feels a bit special, but it does not require complicated steps or techniques. Once the marinade is mixed, most of the work is done. The pork rests and absorbs the flavors, while you can prepare the sides or simply let it sit until you are ready to cook.
When it is time to grill, everything comes together quickly. The skewers cook fast. It is a great option when you want something that looks and feels more put together, without spending too much time in the kitchen.
What Happens in the Marinade
The marinade is what gives these skewers their character. Soy sauce adds saltiness, mirin brings sweetness, and rice vinegar adds a light acidity. Chili oil gives heat, while hoisin sauce adds depth and a slightly sticky finish. As the pork grills, the marinade caramelizes on the surface. This creates a glossy coating that locks in juiciness and adds extra depth to the flavor.
I also like to brush the skewers with a little extra marinade during and after cooking to build more richness on the surface.
Why Pork Neck Works So Well Here
Pork neck is ideal for grilling and skewers because it stays tender and juicy over high heat. It has enough fat to keep the meat moist while grilling, which makes a noticeable difference in the final texture.
Cut into pieces and cooked quickly over the grill, it develops a slightly charred exterior while staying soft inside. That contrast is part of what makes this dish so satisfying.
This recipe is straightforward, but it benefits from time. The pork needs to rest in the marinade so the flavors can develop properly. A few hours is usually enough to get a good result.
After that, grilling takes only a short time. The skewers cook quickly and do not require constant attention, which makes the process quite relaxed once everything is prepared.
What to Serve with Asian Pork Skewers
Steamed rice is the most natural side for this dish. It balances the rich flavors and absorbs the sauce well. Grilled vegetables also work well, adding freshness and contrast. A simple green salad is another easy option if you want something lighter on the table. Together, these elements create a balanced meal without extra complexity.
This dish shows how well pork works with Asian-style marinades. The combination of sweet, salty, acidic, and spicy elements creates depth without making the dish heavy.
The result is a simple dish that delivers strong flavor and works in many different meal settings.
If you enjoy these flavors, you can find more similar recipes in my Asian-inspired collection here:
https://cookingwithella.com/category/cuisines/asian/
And if you are looking for another easy and flavorful skewer dish, you might also like my pork souvlaki recipe:
https://cookingwithella.com/pork-souvlaki-recipe/
Share the Recipe
Pork Skewers with Soy Glaze
Equipment
- Grill or grill pan
- Mixing bowl
- Knife
- Cutting board
- Skewers
- Small saucepan (for glaze)
- Tongs
Ingredients
For the pork skewers:
- 1 kg (2.2 pounds lb) pork neck pork shoulder/kassler, cut into bite-sized pieces
For the marinade and glaze:
- 4 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1-2 tsp chili oil adjust to taste
- 1 tbsp sugar
- 2 tbsp hoisin sauce
For Serving
- 2 chilies, sliced red and green
- 1-2 limes cut into wedges
- cilantro chopped
Instructions
Prepare the Marinade
- In a bowl, mix soy sauce, mirin, rice vinegar, chili oil, sugar, and hoisin sauce.
- Set aside a portion of the marinade to use later as a glaze.
Marinate the Pork
- Add the pork pieces to the marinade and mix well.
- Cover and refrigerate for 2–4 hours.
Prepare the Skewers
- Thread the marinated pork pieces onto skewers.
- Let excess marinade drip off before grilling.
Cook the Glaze
- Pour the reserved marinade into a small saucepan.
- Bring to a simmer and cook for a few minutes until slightly thickened.
- Set aside for serving.
Grill the Skewers
- Preheat the grill to medium-high heat.
- Grill the skewers for 15–20 minutes, turning occasionally, until cooked through and nicely caramelized.
- Brush with the glaze during the last few minutes for extra flavor.
Serve
- Add sliced chilies and chopped cilantro on top.
- Serve the skewers hot with lime wedges, steamed rice, and mixed green salad.
- Serve extra glaze as a sauce.
Notes
- Pork neck (kassler) is ideal because it stays juicy when grilled.
- Soak wooden skewers in water for 20–30 minutes before use to prevent burning.
- Always cook the reserved marinade before serving for food safety.
- Adjust chili oil depending on how spicy you like it.
