Thai‑Style Char Siu Pork Skewers

Ingredients

• 600 g Pork shoulder, cubed
• 60 ml Coconut milk
• 30 ml Lime juice
• 30 ml Fish sauce substitute (soy sauce)
• 2 cloves Garlic, minced
• 1 tbsp Fresh ginger, grated
• 1 tbsp Thai red curry paste
• 1 tbsp Erythritol or monk fruit sweetener
• 1 tbsp Olive oil
• 0.5 tsp Salt
• 6 Wooden skewers, soaked

Instructions

1. 1

   In a large bowl, combine coconut milk, lime juice, soy sauce, minced garlic, grated ginger, Thai red curry paste, sweetener, olive oil, and salt; whisk until smooth.

2. 2

   Add the cubed pork to the marinade, toss to coat, and let it marinate at room temperature for 20 minutes while you preheat the grill to medium-high heat.

3. 3

   Thread the pork cubes onto the soaked wooden skewers, leaving a small gap between pieces for even cooking.

4. 4

   Grill the skewers for about 12‑15 minutes, turning every 4 minutes and basting with any remaining marinade, until the pork is nicely charred and reaches an internal temperature of 71 °C (160 °F).

5. 5

   Remove the skewers from the grill, let rest for 3 minutes, then serve hot with a garnish of fresh cilantro or lime wedges if desired.