These are THE classic Bangkok streetfood skewer, moreish sweet-salty pork, eaten any time of day, ideal with a ball of sticky rice.

Singha beer has worked with Andy Oliver, the chef behind the critically acclaimed East London restaurant Som Saa, to create a variety of authentic Thai recipes to bring a taste of Thailand to your garden this summer.

BBQ season is the perfect excuse to celebrate with a Thai feast alongside Singha Beer which is brewed using a blend of sweet, earthy and spicy flavours to perfectly complement the spectrum of flavours in Thai cuisine.

Makes 12 skewers

Preparation time: 15-20 minutes

Ready in 2 hours (including marinating time)

400g pork shoulder (make sure it has a little fat)

1 lemongrass stalk, bashed

2 tbsp coriander roots, chopped

4-5 cloves of garlic

½ tsp white peppercorns

50g of shaved palm sugar or golden caster sugar

1 tsp dark soy sauce

2.5 tbsp fish sauce

1 tbsp vegetable oil

50ml coconut milk

pinch of salt

Bamboo skewers


  1. Soak the bamboo skewers in water for 15 mins or so
  2. Cut the pork shoulder into 1cm thick slices against the grain, dont remove too much fat.
  3. Now in a pestle and mortar add the pinch of salt and pound together the white pepper, garlic cloves and coriander roots.
  4. Mix in the palm sugar, dark soy and fish sauce and use the pestle to mix and dissolve the sugar, now stir in the vegetable oil.
  5. Pour this marinade mix over the sliced pork and leave for around 1 hour (maximum 4 hours).  Thread the marinated pork on to skewers.  Slowly grill the skewers over charcoal for 15-20 mins, occasionally basting with the coconut milk using the bruised lemongrass stalk.
  6. Serve with a large ball of sticky rice