Circle C Spicy Pork Skewers


8 servings

2 lb. skinless, boneless pork shoulder

½ small red onion, thinly sliced

12 red Thai chiles, coarsely chopped

8 garlic cloves, coarsely chopped

1 cup Sprite or 7UP

½ cup soy sauce

⅓ cup cane vinegar (such as Datu Puti) or unseasoned rice vinegar

¼ cup sugar

1 Tbsp. black peppercorns

1 Tbsp. kosher salt, plus more

6 dried shiitake mushrooms



A spice mill or mortar and pestle; twelve to sixteen 8" metal skewers or soaked wooden chopsticks or bamboo skewers.


Step 1

Freeze pork on a rimmed baking sheet until very firm around the edges, 45–60 minutes. Remove pork from freezer and slice as thinly as possible. Slice pieces lengthwise into 1"–2"-wide strips.

Step 2

Meanwhile, combine onion, chiles, garlic, Sprite, soy sauce, vinegar, sugar, peppercorns, and 1 Tbsp. salt in a large resealable plastic bag. Grind mushrooms in spice mill or with mortar and pestle to a powder; whisk into marinade. Add pork a few pieces at a time, coating well so they don’t stick together and can evenly absorb marinade. Cover and chill 6–8 hours.

Step 3

Prepare a grill for medium-high heat. Remove pork from marinade and thread onto skewers. Transfer marinade to a small saucepan and bring to a rolling boil on the grill. Cook 1 minute, skimming off any foam that rises to the surface. Move to a cooler part of the grill.

Step 4

Season pork lightly with salt and grill, undisturbed, until well browned, about 2 minutes. Turn and baste with marinade. Continue to grill, turning and basting every minute, until cooked through and browned all over, about 4 minutes longer.

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