How to Make Perfect Grilled Pork Skewers – Restaurant-Style (5 Methods)

Grilled pork skewers are a favorite treat for both adults and children. With the methods below, you can easily create delicious, fragrant, and beautifully caramelized skewers right at home—just as good as those sold at street stalls or restaurants.

Method 1: Classic Vietnamese Grilled Pork Skewers

Ingredients

• 1 shallot

• 1 whole garlic bulb

• 1 stalk lemongrass

• 3 tbsp caramel sauce (nước hàng)

• 3 tbsp oyster sauce

• 2 tsp sesame oil

• 400 g pork shoulder (pork belly also works well)

• Ground pepper, white sesame seeds

• Bamboo skewers

Instructions

1. Prepare the ingredients
   Rinse the bamboo skewers and boil them briefly to prevent burning. Wash the pork and slice into thin, even pieces. Finely mince shallot, garlic, and lemongrass.

2. Marinate the pork
   Mix the pork with fish sauce, caramel sauce, oyster sauce, sugar, minced aromatics, sesame oil, pepper, and sesame seeds. Let it marinate for 2–3 hours so the flavors infuse deeply.

3. Assemble the skewers
   Thread the pork onto the bamboo skewers. Smaller meat strips should be rolled inward; larger pieces can be folded before skewing to help them cook evenly. Shape each skewer gently with your hand for better presentation.

4. Grill the skewers
   Avoid packing too much meat onto each skewer—this can cause uneven cooking.
   Grill over charcoal for the best flavor, flipping occasionally.
   If using an oven, cook at 200°C for 30–35 minutes, turning the skewers halfway through.

Finished result: The pork should be golden, aromatic with garlic and lemongrass, lightly caramelized, and irresistibly fragrant.

Method 2: Grilled Pork with Lemongrass & Galangal

Ingredients

• 450 g pork shoulder or belly

• 1 garlic bulb

• 2 shallots

• 1 small galangal root

• 1 lemongrass stalk

• 1 small turmeric root

• 1 tsp coriander seeds

• 10 g toasted sesame seeds

• Bamboo skewers

Instructions

1. Slice the pork
   Wash and cut the pork into thin, small pieces.

2. Make the marinade
   Blend garlic, shallots, galangal, lemongrass, and turmeric into a paste. Add toasted sesame seeds and coriander seeds.

3. Season the pork
   Mix the paste with 1 tbsp soy sauce, 2 tbsp fish sauce, 1 tbsp oil, and a spoonful of oyster sauce. Marinate in the refrigerator for 1–2 hours.

4. Prepare and grill
   Soak bamboo skewers in cold water for at least 30 minutes. Thread the pork and grill over charcoal, in the oven, or in an air fryer.

This version gives the meat a rich yellow color and earthy aroma from turmeric and galangal.

Method 3: Honey–Soy Glazed Pork Skewers

Ingredients

• Pork shoulder

• Bell peppers

• Marinade:
  ½ tsp pepper
  ½ tsp MSG (optional)
  ¼ tsp five-spice powder
  2 tbsp seasoning granules
  ½ tbsp oyster sauce
  ½ tbsp fish sauce
  1 tbsp soy sauce
  2.5 tbsp honey
  1 tbsp caramel sauce
  1 tbsp annatto oil or gac oil
  4 tbsp cooking oil
  1 tbsp garlic powder
  1 tbsp onion powder

Instructions

1. Prepare meat and marinade
   Wash pork with diluted salt water and slice thinly. Mix all marinade ingredients in a large bowl. Add the pork and marinate overnight or at least 1–2 hours.

2. Assemble
   Cut bell peppers into squares. Thread meat and bell peppers alternately for color and flavor contrast.

3. Grill

   • Glass oven: 230°C — grill 7 minutes each side.

   • Air fryer: 180°C — 7 minutes, flip, then 3–4 minutes more.

   • Charcoal: Grill until caramelized.
     
     

Dipping sauce

Mix 1 sugar : 1 vinegar : 1 fish sauce : 2 water, add minced garlic and chili.

The result is tender, glossy pork, slightly sweet from honey, extremely appetizing.

Method 4: Restaurant-Style Caramelized Pork Skewers

Instructions

1. Slice and marinate
   Cut pork shoulder into 0.5 cm slices—too thin will dry out, too thick will not absorb flavors.
   Marinate with:

   • 2 tbsp oyster sauce

   • 2 tbsp caramel sauce

   • 2 tbsp oil

   • 2 tbsp fish sauce

   • 1 tbsp soy sauce

   • 1 tbsp condensed milk

   • 1 tbsp sugar

   • 1 tbsp honey

   • Pepper, sesame oil, annatto powder
     Add lemongrass, garlic, and shallot juice (strained to avoid burning).
     Refrigerate at least 2 hours, preferably overnight.

2. Skewer the pork
   Add a little lemon juice and sesame seeds. Fold longer pieces and thread onto skewers. Reserve leftover marinade to mix with honey, oyster sauce, and annatto oil for basting.

3. Grill
   Preheat the oven to 180–200°C. Grill 10 minutes, baste with sauce, flip, baste again, and cook until golden.
   Total time: 35–40 minutes.
   Air fry using similar temperature and timing.

Result: Soft, shiny, beautifully colored skewers with a balanced sweet–savory profile.

Method 5: Ultimate Fail-Proof Pork Skewers

Ingredients

• 1 kg pork shoulder or belly

• 1 tbsp condensed milk

• 1 tbsp oyster sauce

• 1 tbsp soy sauce

• 2 tbsp honey (for basting)

• 2 tbsp fish sauce

• 2 tbsp scallion oil

• 2 tsp pepper

• Lemongrass, garlic, shallot juice or powders

• 2 tbsp chili sauce

• 2 tbsp caramel sauce

• 1 tsp “mac khén” spice

• 1 tbsp five-spice powder

• 1 tsp annatto powder

• 1 tbsp cooking wine

• 2 tbsp toasted sesame seeds

• 1 can soda

• Bamboo skewers
  
  

Instructions

1. Prepare skewers
   Soak bamboo sticks in water mixed with cooking wine for 30 minutes.

2. Tenderize the meat
   Rub meat with baking soda 15 minutes, rinse, then soak in soda for 30 minutes. Rinse and pat dry. This step helps make the meat unusually soft and juicy.

3. Marinate
   Slice into matchstick-sized pieces (about 2 cm thick).
   Mix all seasonings except honey. Marinate overnight.

4. Assemble & Grill
   Add toasted sesame seeds before threading. Fold each slice and skewer diagonally so the meat cooks evenly.
   Grill over charcoal for the best aroma.
   If using an oven/air fryer: 180°C for 5 minutes, brush with honey + oil, then continue grilling until golden.

Pickled Vegetables & Sweet–Sour Fish Sauce

Pickled carrots & daikon

• Julienne carrots and daikon, toss with salt until wilted, rinse, and squeeze dry.

• Soak in a mixture of warm water : vinegar : sugar = 1 : 1 : ½ for 1–2 hours.

Dipping sauce

Simmer together:

• 4 tbsp high-quality fish sauce

• 2 tbsp water

• 2 tbsp vinegar

• 4 tbsp sugar
  Add garlic, chili, and a squeeze of lime when cooled.