Chilli garlic pork and courgette skewers

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Shu Han Lee's delightful chilli pork skewers recipe is just the thing for summer, with a punchy marinade of chilli garlic sauce and Chinese five-spice adding plenty of flavour to the tender pork before grilling.

First published in 2018

This marinade brings together all my favourite flavours – chilli, garlic, soy, sesame and five spice. I use it on all kinds of meat, or even more robust ‘meaty’ vegetables such as aubergine. In this instance, I’ve gone for grilled pork tenderloin, skewered along with slices of courgette for the perfect summer barbecue treat.




Pork and courgette skewers



  • Wooden skewers 12
  • Barbecue


Cut the pork loin into even bite-sized cubes, about 2cm. Stir together all the ingredients for the marinade. Add the pork and toss to coat. Cover and refrigerate for at least 2 hours, preferably overnight
Meanwhile, place 12 wooden skewers in a large roasting tray of cold water to soak – this will stop them burning
30 minutes before you’re ready to cook, take the pork out of the fridge to allow it come to room temperature. Meanwhile, slice the courgettes into 1cm rounds. Toss with the groundnut oil and season with sea salt
Drain the skewers and alternately thread the pork and courgette onto them
Fire up your barbecue. Grill for 6–8 minutes until cooked through, turning often to get the pork and courgette golden and lightly charred on all sides
Finish with a sprinkle of sesame seeds and spring onions. Serve straight away
First published in 2018

Shu grew up in Singapore and continues her nation's obsession with food in London, where she writes about food that's seasonal, British, yet Singaporean at the same time.

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