Chinese Pork Skewers

These Chinese Pork Skewers (Pork Kabobs) are sweet, spicy, and oh-so-juicy. They're marinated with salt and garlic before being caramelized with a fish sauce glaze and generously seasoned with cumin, fennel, and chili flakes. They can be cooked on the grill or broiled in an oven.

Can't get enough of meaty pork dishes? Try my Honey Garlic Spare Ribs next!

I first had Chinese Pork Skewers at a Chinese BBQ restaurant in Vancouver. They were incredibly sweet and spicy and had the distinct flavors of Xinjiang lamb, which consisted of cumin, chili flakes, and garlic. The meat had a perfect char and was incredibly juicy and tender. I knew I had to try making it at home!

Aside from a short marination, the recipe comes together really quickly. There are only three steps: marinate the meat, thread the skewers, and cook the skewers. Super simple! The meat is packed with flavor, so I recommend eating these with just a side of white rice and simple Chinese greens like Yu Choy.

Jump to:

• 🥄 What cut of pork to use?
• 🧂 Ingredients
• 🔪 Instructions
• 👩🏻‍🍳 Substitutions & Variations
• 🥡 Storage & Leftovers
• 📖 Recipe FAQs
• 🍽 More recipes you'll love
• 📋 Recipe

🥄 What cut of pork to use?

Pork shoulder, or pork belly is the best cut for Chinese Pork Skewers. These cuts have enough fat and marbling to keep the meat moist and tender during cooking. Of the two, I prefer pork shoulder, which has more intramuscular fat (i.e., the visible white streaks of fat that run throughout the muscle tissue). Pork belly usually has less intramuscular fat but has thick layers of fat.

Leaner cuts like pork tenderloin don't have enough fat, so they tend to dry out under the heat of a grill or broiler.

🧂 Ingredients

• Pork shoulder/butt (or pork belly or pork chops) - Choose pieces with the most intramuscular fat (see section above) for the juiciest meat.
• Garlic - Freshly minced preferred. Depending on your preference, you can add more or less, and garlic powder is a good substitute here.
• Dried chili flakes, cumin seeds, & fennel seeds - Use whole seeds and grind them for the best flavor and most potent aroma. Coarsely grind the seeds so they don't get a pasty texture when cooked.
• Brown sugar (or white sugar) - For sweetness.
• Salt - To season the meat and improve juice retention during cooking.
• Honey - For brushing on the skewers during grilling or broiling.
• Fish sauce - Adds a savory depth to the glaze.

🔪 Instructions

Step 1. Marinate pork

Add pork, salt, and garlic to a large bowl and toss thoroughly to coat evenly. Allow the meat to marinate for 40 minutes and up to 24 hours in the fridge.

Step 2. Grind spices

Use a spice grinder or pestle and mortar to coarsely grind the chili flakes, cumin, and fennel seeds. You can use a plastic bag and rolling pin if you don't have a spice grinder. Stir in the brown sugar and salt.

Step 3. Prepare baking pan

Set up the baking pan by lining the bottom with aluminum foil and spreading 2 cups of salt on the pan. The salt will absorb the fat drippings and prevent them from burning and smoking. If you don't have salt, use 1 cup of water instead.

Step 4. Thread pork

Thread the pork onto skewers, ensuring the meat is snuggly together and leaving no parts of the skewer exposed except for a 3-inch handle at the bottom and the pointy tip at the top. Lay the pork skewers on the baking rack. Combine the fish sauce and honey in a small bowl and brush the tops of the pork.

Step 5. Broil

Preheat oven to 500℉ for at least 10 minutes. Broil on the top rack for 3-4 minutes until they have a nice char, then flip them over, brush with glaze, and broil for another 3-4 minutes.

Pull them out of the oven, brush the tops with glaze, and sprinkle generously with the ground spice mixture. Return to the oven for another minute. Flip them over, brush with glaze, generously sprinkle with spices, and cook for another minute. Serve immediately.

💭 Top Tips

• Choose pork with a lot of intramuscular fat or marbling. The more fat, the juicier the skewers will be!
• Marinate the pork for at least 40 minutes. When salt is first applied to meat, it draws out moisture. It takes at least 40 minutes for it to be reabsorbed.
• Use whole spices and grind them yourself. Spices are more potent after immediately grinding. Preground spices can be months old and have lost a lot of their aroma.

👩🏻‍🍳 Substitutions & Variations

• Lamb works equally well in this recipe! Substitute the pork with a fatty cut of lamb, like the shoulder or leg.
• Brown sugar and honey can be substituted with other sweeteners like white sugar, rock sugar, maltose, or corn syrup.
• Add Sichuan peppercorns for added flavor and that numbing effect. Add no more than one teaspoon to the marinade.
• Don't want to use skewers? You can place the meat chunks directly on the grill or the baking rack, but make sure you cut them slightly bigger so they don't fall through the grates. Cook them over indirect heat for the first few minutes, then switch cook over direct heat after sprinkling on the spices.
• Add fresh vegetables with the skewers to create a more balanced meal. Alternate between vegetables and meat when threading. Try it with bell peppers and mushrooms!

🥡 Storage & Leftovers

Storing: If you have leftover Chinese Pork Skewers, unthread the pork and store it in an airtight container for up to 3 days in the refrigerator.

Freezing: Skewers freeze well for future freezer meals. Unthread the pork in plastic bags or freezer-safe containers for up to 3 months. When ready to eat, defrost the pork in the fridge overnight, then follow the instructions below on reheating.

Reheating: Reheat leftovers by microwaving or panfrying on medium heat for 3-5 minutes, turning once in between, or baking at 350℉ on the middle rack for 5-7 minutes.

📖 Recipe FAQs

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