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Korean pork skewers recipe

Korean pork skewers recipe

32 ratings

Marinate tender pork fillet in soy, garlic and ginger to make tasty Korean inspired skewers for your barbecue. See method

  • Serves 6
  • 15 mins to prepare and 8-9 mins to cook, plus 1-2 hrs to marinate
  • 209 calories / serving
  • Freezable
  • Healthy
  • Dairy-free


  • 600g (1lb 3oz) pork fillet, cut into 2·5cm (1in) chunks
  • 2 red peppers, deseeded and cut into 2·5cm (1in) chunks
  • olive oil, for brushing
  • 1 tsp chopped fresh parsley

For the marinade

  • 3 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 large garlic clove, crushed
  • 1 tbsp sesame oil
  • 5cm (2in) piece ginger, grated

Each serving contains

  • Energy

  • Fat

    10g 15%
  • Saturates

    3g 15%
  • Sugars

    6g 7%
  • Salt

    1.1g 19%

of the reference intake
Carbohydrate 6.4g Protein 22.8g Fibre 1.1g


  1. For the marinade, combine the soy, sugar, garlic, sesame oil, ginger and 2 tbsp water in a bowl; mix well. Add the pork chunks, turn to coat, then cover and chill for 1-2 hours.
  2. Thread the pork and peppers onto 6 large skewers, alternating between each. Brush with a little oil.
  3. Barbecue for 8-9 minutes, turning occasionally, until cooked through. Transfer to a serving platter and scatter over the chopped parsley.

Freezing and defrosting guidelines

Please note that only the marinated pork is suitable for freezing, and in order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.

Tip: If using wooden skewers be sure to soak them in cold water for 15 minutes to prevent them burning during cooking.

See more Barbecue recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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