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These grilled pork skewers are bold, smoky, and full of flavor. A quick marinade packs in layers of seasoning, the grill adds that perfect char, and the creamy peanut sauce brings it all home. Fast to prep, fun to eat, and guaranteed to make everything else on the plate feel a little forgettable.
This recipe was inspired by moo ping, or Thai-style grilled pork skewers similar to satay but with their own sweet-savory character. I first tried them from street vendors in Seattle, and this recipe keeps that same smoky, caramelized flavor with a creamy peanut sauce on the side.
Here’s Why This Grilled Pork Skewer Recipe Works
Quick marinade, big payoff. Garlic, ginger, and lime build bold flavor. No overnight soaking required.
Juicy and tender every time. The pork stays moist on the grill thanks to the marinade and a quick cook over medium heat.
Smoky char meets creamy sauce. The contrast between the grilled pork and cool, spicy peanut sauce gives you that perfect mix of savory, tangy, and lightly sweet.
Fast, flexible, and foolproof. Great for weeknights or cookouts. They are easy to prep ahead and quick to grill when it’s time to eat.
For another take on smoky, tender pork, my smoked pork butt has the same depth of flavor with a classic barbecue spin.
Recipe Tips
Use pork shoulder for the best flavor. The marbling keeps the meat juicy and tender on the grill. Lean cuts tend to dry out fast.
Marinate for at least 3 hours. This isn’t a quick soak. Time lets the flavors sink in and makes a huge difference in tenderness and taste.
Soak the skewers. Two to three hours in water keeps bamboo skewers from catching fire before the pork’s done.
Grill over moderate heat. High heat burns the sugars in the marinade before the pork cooks through. Medium and steady gives you that perfect char.
Baste lightly. A quick brush of sesame oil adds flavor and shine, but too much will cause flare-ups.
Rest before serving. Let the skewers sit for a few minutes off the heat so the juices redistribute and the pork stays tender.
Storage: Leftover pork skewers keep well in an airtight container in the fridge for up to 3 days. Store the peanut sauce separately..
Reheating: Warm the skewers in a skillet over medium heat or in a 350°F oven for about 8–10 minutes. Avoid the microwave if you can, it can dry out the pork.
If you love bold grilled flavors, try my lemongrass chicken skewers next. They’ve got the same smoky, caramelized edges with a citrusy kick from fresh lemongrass.
Your Questions, Answered
No problem. Use a grill pan on the stovetop or broil the skewers on a foil-lined baking sheet, flipping once halfway through. You’ll still get great color and caramelization.
You can marinate the pork up to 24 hours in advance. Thread the skewers and refrigerate them until you’re ready to grill. The longer rest only deepens the flavor.
Grilled Thai Pork Skewers
These pork skewers bring everything you want from the grill; bold flavor, juicy meat, and that smoky char that makes you look like you know what you’re doing. The creamy peanut sauce ties it all together and turns dinner into something worth lingering over. Serve it with jasmine rice, kimchi, and my green mango salad.
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Pork Skewers with Peanut Dipping Sauce
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Ingredients
For the Marinade:
- 5 garlic cloves, minced or grated
- 2 tablespoons grated fresh ginger
- 1 teaspoon ground white pepper
- 4 tablespoons brown sugar
- 4 tablespoons fresh lime juice, about 1 large lime
- 2 tablespoons fish sauce
- 1 tablespoon tamari sauce
- 2 tablespoons oyster sauce
For the Pork:
- 1½ pounds pork shoulder, cut into ½ inch thick pieces
- Bamboo skewers, soaked for 2 to 3 hours
- ⅓ cup toasted sesame oil , to brush the pork
Spicy Peanut Sauce
Instructions
- In a small dish, combine the marinade ingredients and stir to combine.
- Place the pork pieces in a dish large enough to hold the pork in one layer. Pour the marinade over the pork, coating each piece well. Cover with plastic wrap and refrigerate 3-4 hours.
- Thread the pork onto the skewers, pushing together snugly. Place on a plate and refrigerate until the grill is ready.
- Prepare your grill with enough coals to maintain a medium-heat.
- When the coals are ready, baste the pork lightly with oil and place the skewers on the grill and cook for 3 to 4 minutes or until lightly charred and lift off the grill easily. Using tongs, turn the skewers and cook for an additional 3 to 4 minutes or until the pork is again lightly charred and cooked throughout.
- Serve hot or room temperature, garnished with lime wedges, fresh Thai basil, hot Jasmine rice and spicy peanut sauce .
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I used a pork tenderloin, it was fantastic. Great flavors. Husband kept saying ‘yum’
really good peanut sauce too, better than cooked versions.
Hi, Laurie! Thanks for the great review! I bet the pork tenderloin was awesome! And I am so pleased to hear that your husband liked the peanut sauce, it is my favorite Thai peanut sauce recipe!
@at Nyswonger,
The PT was surprisingly good, just got to be careful with the heat and not overcook that is what I had on hand., so I tried it. All of it was great. Husbands Birthday today and guess what he wants?
thanks for the super recipe I’ve made satay before, but not like this. 🙂
Laurie, that is so good to hear and thank you for sharing this feedback. We love hearing good reports on our recipes! Tell your husband “Happy Birthday” and to enjoy the Pork Satay. 😊
I have a pellet smoker.. are there any adjustments that you would suggest? Thanks
Yes, on a pellet smoker, I like to do these around 375°F to 400°F for 10 to 15 minutes. They don’t get charred on the outside but the smoker gives them a great flavor.
Street food is awesome, isn’t it? Love it — any and all. And speaking of awesome, this recipe looks over-the-top good. Super flavors. Great pictures, too. Thanks!
Thank you, John…I love this stuff! The Lemongrass Chicken Satay is another favorite….try them, you will like them. Thanks for the kudos ?