Grilled Pork Skewers with Chile Sauce

  • Level: Easy
  • Yield: 4 servings
  • Total: 1 hr 21 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 6 min


1/4 cup low-sodium soy sauce

1/4 cup oyster sauce

3 tablespoons finely chopped cilantro leaves and stems

2 tablespoons finely chopped garlic

2 tablespoons sugar

1 teaspoon freshly ground black pepper

1 1/2 pounds pork tenderloin, cut into 16 pieces

16 (6-inch) wooden skewers, soaked in cold water for 30 minutes

Chile Sauce, recipe follows

Chile Sauce:

1/2 cup fresh lime juice

1/4 cup fish sauce

1 tablespoon soy sauce

1 fresh Thai red chile, finely diced

2 teaspoons sugar

1 shallot, finely diced


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

Chile Sauce:

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

Let's Get Cooking!

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Barbara R.

The pork came out juicy and tender, the flavor was delicious on it's own, but when combined with the chile sauce, it was phenomenal! I also couldn't get a Thai chile so I used a serrano as others suggested. Word to the wise, you could probably halve the sauce recipe and still be fine. We made it as written and still have quite a bit of extra sauce (I'm using some on top of steamed brown rice for lunch today).

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