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How to prepare Spicy Pork Skewers ?


Preparation time: 45 mins 

Cooking time: 10 mins 

Serving: 8


  • 2 lb. skinless, boneless pork shoulder
  • ½ small red onion, thinly sliced
  • 12 red Thai chiles, coarsely chopped
  • 8 garlic cloves, coarsely chopped
  • 1 cup Sprite or 7UP
  • ½ cup of soy sauce
  • ⅓ cup cane vinegar (such as Datu Puti) or unseasoned rice vinegar
  • ¼ cup of sugar
  • 1 Tbsp. black peppercorns
  • 1 Tbsp. kosher salt, plus more
  • 6 dried shiitake mushrooms


  1. Freeze pork on a rimmed baking sheet until very firm around the edges, 45–60 minutes. Remove pork from the freezer and slice as thinly as possible. Slice pieces lengthwise into 1"–2"-wide strips.
  2. Meanwhile, combine onion, chiles, garlic, Sprite, soy sauce, vinegar, sugar, peppercorns, and 1 Tbsp. salt in a large resealable plastic bag. Grind mushrooms in a spice mill or with mortar and pestle to a powder; whisk into the marinade. Add pork a few pieces at a time, coating well so they don’t stick together and can evenly absorb the marinade. Cover and chill 6–8 hours.
  3. Prepare a grill for medium-high heat. Remove pork from marinade and thread onto skewers. Transfer marinade to a small saucepan and bring to a rolling boil on the grill. Cook 1 minute, skimming off any foam that rises to the surface. Move to a cooler part of the grill.
  4. Season pork lightly with salt and grill, undisturbed, until well browned, about 2 minutes. Turn and baste with marinade. Continue to grill, turning and basting every minute, until cooked through and browned all over, about 4 minutes longer.
Posted by Coba Grills and we thank Bon Appétit Magazine for this delicious recipe and the recipe link is