Assamese Pork Skewers
Smoky, juicy pork pieces marinated with mustard oil, ginger, garlic, and green chili, then grilled until lightly charred. These skewers bring the bold, rustic flavors of Assam to the table in a simple, satisfying way.
For 8 servings
- prep · ~5 min
Prepare the pork and marinade.
1.Pat the pork dry and place it in a mixing bowl.2.Add mustard oil, grated ginger, minced garlic, chopped green chili, black pepper, turmeric powder, lemon juice, and salt.3.Mix well so every piece is evenly coated.TIPKeep a little fat on the pork so the skewers stay juicy on the grill. - rest · ~30 min
Rest the pork to marinate.
Cover the bowl and let the pork rest for 30 minutes at room temperature, or refrigerate for 2 hours for deeper flavor.
- assemble · ~5 min
Thread the pork onto the skewers.
Divide the marinated pork evenly and thread the pieces onto the soaked skewers, leaving a little space between pieces so they cook evenly.
- grill · ~16 min
Grill the skewers until charred and cooked through.
1.Heat a grill pan or charcoal grill over medium-high heat.2.Place the skewers on the hot surface and cook for 4 minutes.3.Turn and cook the other side for 4 minutes.4.Keep turning every 2 to 3 minutes until the pork is lightly charred and cooked through, about 16 minutes total.TIPCook until the thickest piece reaches 145°F, then rest briefly before serving. - rest · ~5 min
Rest the skewers for 5 minutes.
- serve
Serve the Assamese pork skewers hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose shoulder or leg cubes with a little fat; very lean pork dries out before it chars.
- 2Pat the pork dry before marinating so the mustard oil and aromatics cling instead of sliding off.
- 3If using bamboo skewers, soak them well so the exposed ends do not scorch on the grill.
- 4Leave small gaps between pieces on the skewer; packed meat steams and won't pick up good char.
- 5Start on a properly hot grill pan or charcoal grate to sear the outside before the pork releases juices.
- 6Turn the skewers every 2 to 3 minutes after the first sear to prevent the garlic and chili from burning.
- 7Rest the cooked skewers for 5 minutes so the juices settle back into the pork before serving.
Adapt it for your goals.
Charcoal-grilled
Cook over charcoal instead of a grill pan for a smokier, more rustic skewer that suits the bold mustard oil marinade.
low spiceLow-spice
Reduce the green chilies and increase black pepper slightly for gentler heat while keeping the pork aromatic.
pork belly mixPork-belly-mix
Use a mix of pork shoulder and pork belly cubes for richer skewers with more rendered fat and deeper char.
oven broiledOven-broiled
Broil the skewers on a rack, turning often, when outdoor grilling is not possible; you still get browned edges and juicy pork.
Why this is on our healthy list.
Protein-Rich Main
Pork makes these skewers a satisfying, protein-rich dish that can help keep a meal filling.
Aromatic Ingredients
Ginger, garlic, and green chili add bold flavor so the dish tastes full without needing heavy sauces.
Moderate Added Ingredients
The marinade is simple and uses a short list of ingredients, with no sugary glaze or creamy coating.
Frequently asked questions
Boneless pork shoulder or leg with a little visible fat works best because it stays juicy and chars well on the grill.
