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Cilantro, Garlic and Lime Marinated Pork Skewers

Cilantro, Garlic and Lime Marinated Pork Skewers

By Malcolm JacksonOctober 17, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    1 hour 20 minutes

Cilantro leaves are delicate and tender, but the sturdier stems are even more flavor-packed and are a great way to bring fresh, herbal notes to a dish. For this salty-sweet Southeast Asian-inspired marinade, we employ the stems’ bright, grassy flavor, in combination with the leaves, tangy lime juice, brown sugar, garlic and umami-rich fish sauce. Thinly slicing the pork allows it to absorb seasonings, tenderize and cook quickly, but cutting raw meat into small pieces can be tricky. To remedy this, we place it in the freezer for 30 minutes beforehand, firming up the pork for easy knife-work.

Ingredients
  • 2

    pounds boneless pork shoulder, trimmed of surface fat and halved lengthwise

  • 1

    bunch cilantro, leaves and stems roughly chopped (about 2 cups)

  • ⅓

    cup lime juice, plus lime wedges to serve

  • 3

    tablespoons fish sauce

  • 3

    tablespoons packed light OR dark brown sugar

  • 6

    medium garlic cloves, smashed and peeled

  • 1

    tablespoon neutral oil

  • Kosher salt and ground black pepper

Step 1

Set the pork on a large plate and freeze until the meat is firm and partially frozen, 30 to 60 minutes. Meanwhile, in a blender, combine the cilantro, lime juice, fish sauce, sugar, garlic, oil, ¼ teaspoon salt and 2 teaspoons pepper. Puree until smooth, about 1 minute, scraping the blender jar as needed.

Step 2

Using a sharp chef's knife, slice the partially frozen pork crosswise into pieces about ⅛ inch thick. The slices will be irregularly shaped; cut them into strips 1 to 1¼ inches wide (it's fine if the strips are not uniform). In a large bowl, combine the pork and cilantro puree; and mix with your hands until evenly coated. Cover and refrigerate for about 30 minutes.

Step 3

Heat the broiler with a rack about 6 inches from the element. Set a wire rack in a rimmed broiler-safe baking sheet and mist the rack with cooking spray. Thread the pork onto ten 10- to 12-inch metal skewers, scraping off excess marinade, scrunching it together and packing it quite tightly. If some pieces are too wide, too wispy or awkwardly shaped, fold the meat or tuck in the edges as you skewer. Place the skewers on the prepared rack.

Step 4

Broil until lightly charred on top, 6 to 8 minutes. Remove from the oven, flip the skewers and broil until the second sides are charred, another 6 to 8 minutes. Serve with lime wedges.

Step 5

Optional garnish: Thai sweet chili sauce OR thinly sliced fresh mint OR sliced Fresno or jalapeño chilies

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