Thai-style pork sticks

Annabel Langbein infuses her pork kebabs with lime juice and serves them alongside sweet chilli sauce for a true taste of Thailand
By Annabel Langbein
Thai-style pork sticks
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes plus soaking
  • Effort: easy


  • 4 tbsp fish sauce
  • 4 tbsp lime or lemon juice
  • 2 finely grated lime or lemon zest
  • 500 g minced pork
  • 1 spring onion
  • 1 egg white
  • 100 g breadcrumbs


1. Soak 12-16 wooden skewers or disposable wooden chopsticks for 1 hour to prevent burning or cover them with tinfoil.

2. Make a simple Thai sauce by shaking the Thai sweet chilli sauce, fish sauce and lime or lemon juice and zest together in a jar.

3. Place the mince, spring onion, egg white, breadcrumbs, ½ tsp salt and pepper in a bowl and add 2 tbsp of the sauce. Mix with a spoon or clean hands. Divide mixture into 12-16 portions (use wet hands to stop mixture sticking). Roll each into a sausage shape and pierce with a skewer or chopstick.

4. Heat barbecue grill plate with a little oil and cook pork sticks for 5-6 minutes each side or until browned and cooked through. Serve with extra simple Thai sauce on the side. Any remaining sauce can be kept in a jar in the fridge for several weeks.

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