Can I prepare the marinade ahead of time?
Yes, you can marinate the pork for up to 4 hours in the refrigerator.
DINNER
Cambodian Grilled Pork Skewers with Pickled Vegetables
These flavorful Cambodian grilled pork skewers, known as Sach Ko Ang, are marinated in a sweet and savory blend of spices, then grilled to perfection. Served with a side of tangy pickled vegetables, this dish offers a delightful balance of flavors and textures.
HOW TO MAKE IT
Let's cook.
01
In a medium bowl, combine the fish sauce, soy sauce, palm sugar, minced garlic, turmeric powder, and black pepper. Add the thinly sliced pork shoulder and mix well to coat. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
02
While the pork marinates, prepare the pickled vegetables. In a separate bowl, whisk together the white vinegar, water, granulated sugar, and salt until the sugar and salt dissolve. Add the sliced cucumber and julienned carrot to the pickling liquid. Let sit for at least 15 minutes.
03
Thread the marinated pork onto the soaked bamboo skewers, ensuring the meat is evenly distributed and not too tightly packed.
04
Preheat a grill to medium-high heat. Grill the pork skewers for 3-4 minutes per side, or until the pork is cooked through and has nice char marks. The internal temperature of the pork should reach 145°F (63°C).
05
Remove the grilled pork skewers from the heat and let them rest for a few minutes.
06
Drain the pickled vegetables, discarding the liquid.
07
Serve the Cambodian Grilled Pork Skewers hot, accompanied by the tangy pickled vegetables.
About This Recipe
These flavorful Cambodian grilled pork skewers, known as Sach Ko Ang, are marinated in a sweet and savory blend of spices, then grilled to perfection. Served with a side of tangy pickled vegetables, this dish offers a delightful balance of flavors and textures.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of white pepper to the marinade. If you don't have a grill, you can cook the skewers in a hot pan or under a broiler, turning frequently until cooked through.
Easy Substitutions
Chicken or beef can be used instead of pork. For a vegetarian option, use firm tofu or tempeh, pressing out excess water before marinating. Rice vinegar can replace white vinegar for a slightly milder pickle.
Storage & Reheating
Leftover grilled pork skewers can be stored in an airtight container in the refrigerator for up to 3 days. Pickled vegetables should be stored separately in their liquid for up to 5 days. Reheat pork gently in a pan or microwave.
Serving Suggestions
Serve these skewers with steamed jasmine rice, a fresh green salad, or as part of a larger Cambodian-inspired meal. They also make excellent appetizers for a gathering.
Common Mistakes
1. Overcooking the pork: This can lead to dry, tough skewers. Grill until just cooked through. 2. Not soaking wooden skewers: Unsoaked skewers can burn on the grill. 3. Overcrowding the grill: This lowers the grill temperature and steams the meat instead of searing it. 4. Not slicing pork thinly enough: Thicker slices will cook unevenly and be less tender. 5. Skipping the pickled vegetables: The acidity is essential for balancing the dish.
Frequently Asked Questions
What kind of pork shoulder should I use?
Look for boneless pork shoulder, also known as pork butt, and slice it thinly yourself or ask your butcher to do so.
Can I make the pickled vegetables in advance?
Yes, the pickled vegetables can be made up to 2 days in advance and stored in the refrigerator.
What if I don't have palm sugar?
Brown sugar is a good substitute for palm sugar, providing a similar caramel-like sweetness.
MORE TO KNOW
The key to tender grilled pork skewers is to slice the meat thinly and marinate it adequately. Slicing against the grain helps break down muscle fibers, resulting in a more tender bite. The quick pickling method for the vegetables adds a crucial bright, acidic counterpoint to the rich, savory pork, a common characteristic in Cambodian cuisine. Don't overcrowd the grill to ensure even cooking and good charring.
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