Griddled pork skewers with chilli sauce

Juicy grilled pork from Bobby Flay with a fresh chilli and lime dipping sauce.

  • Preparation Time15 mins
  • Cooking Time6 mins
  • Serves4
  • DifficultyEasy

For the chili sauce

125 ml fresh lime juice
60 ml cup fish sauce
15 ml soy sauce
1 fresh thai red chili pepper, finely diced
2 tsp. caster sugar
20g shallot, finely diced

For the pork

750g pork tenderloin, cut into 16 pieces
16, 15cm wooden skewers, soaked in cold water for 30 minutes
60 ml oyster sauce
60 ml low-sodium soy sauce
5 g coriander leaves and stems, finely chopped
5g finely chopped garlic
2 tbsp. caster sugar
1 tsp. freshly ground black pepper
For the chili sauce:

Combine all ingredients in a small bowl. Cover and let sit at room temperature for at least 1 hour before serving.

For the pork:

1) Skewer 2 pieces of pork onto 2 skewers so that the meat lies flat. Place the pork skewers in a large baking dish. Whisk together the soy sauce, oyster sauce, coriander, garlic, sugar, and black pepper in a bowl. Pour the marinade over the pork and turn to coat. Cover and refrigerate for at least 1 hour and up to 4 hours.

2) Heat griddle to high. Remove the skewers from the marinade and griddle the meat on both sides until slightly charred and cooked through, about 3 minutes per side. Serve with chili sauce on the side for dipping.

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