Pork Skewers with Soy Glaze
These Asian-style pork skewers are made with tender pork neck marinated in a flavorful mix of soy sauce, mirin, rice vinegar, chili oil, sugar, and hoisin sauce. Grilled until juicy and lightly caramelized, they are served with sliced chilies, cilantro, lime wedges, and the 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.