Mongolian Pork Skewers Recipe

Introduction

These Mongolian pork skewers are an easy, flavour-packed BBQ recipe that combines tender pork loin with a sweet, savoury and slightly peppery glaze. The pork is coated in corn flour, grilled over high direct heat and finished with a sticky Mongolian-style sauce. Best of all, they’re ready in around 30 minutes.

About These Mongolian Pork Skewers

Mongolian pork is a popular Asian-inspired dish, but this version is designed specifically for the BBQ. Rather than cooking the pork in a wok or frying pan, we’re putting it on skewers and cooking it directly over lump charcoal.

The result is pork with plenty of caramelised colour and smoky charcoal flavour, finished with a sweet and savoury glaze that sticks to the outside of the meat.

Choosing the pork

For this recipe, pork loin is a great choice. It is lean, tender and cooks quickly, which makes it well suited to small pieces cooked over high direct heat.

When buying pork loin, look for a piece with a good colour and a little marbling where possible. Because the pork is cut into roughly 25 mm (1 inch) pieces, keeping the pieces a consistent size is important. This helps them cook evenly and prevents some pieces from drying out while others are still cooking.

Corn flour coating

The pork is coated in corn flour before being skewered. This helps create a light coating on the outside of the pork that can crisp up over the direct heat.

It also gives the Mongolian-style glaze something to cling to when the sauce is brushed over the pork at the end of the cook.

Skewers

I recommend using metal skewers for this recipe. They’re strong, reusable and won’t burn over the direct heat.

Wooden skewers will also work, but if you’re using them, soak them in water before cooking to help prevent them from burning.

BBQ setup

I’m using a Weber Go-Anywhere for this cook, but any BBQ that can handle high direct heat will work.

The important thing is to have a hot, even bed of lump charcoal underneath the pork. This gives the skewers plenty of heat for browning and adds that charcoal flavour that you simply can’t get from cooking indoors.

Preparation

1. Cut the pork

Start by cutting the pork loin into evenly sized pieces around 25 mm (1 inch) square.

Try to keep the pieces as close to the same size as possible. Consistent pieces will cook at roughly the same rate, making it much easier to get juicy pork without overcooking some pieces.

2. Coat the pork in corn flour

Place the diced pork into a container and add the corn flour.

Seal the container and give it a good shake until every piece of pork is evenly coated.

Transfer the pork to a bowl using a slotted spoon or ladle, shaking off any excess corn flour as you go.

You want a light, even coating rather than a thick layer of flour.

3. Skewer the pork

Thread the pork pieces onto your metal skewers.

Leave a small amount of space between the pieces rather than packing them tightly together. This allows the heat to circulate around the pork and helps the outside develop some colour.

Place the completed skewers onto a tray ready for the BBQ.

The Cook

4. Prepare the BBQ

Set up your BBQ for high direct heat.

For the Weber Go-Anywhere, open the bottom vents fully to maximise airflow.

Fill a chimney starter about three-quarters full with lump charcoal and light it. Allow the charcoal to burn until it is covered with a light coating of ash.

Carefully tip the charcoal into the BBQ and spread it out evenly across the cooking area.

Place the cooking grate into position and allow the BBQ to come up to a high cooking temperature.

5. Make the Mongolian glaze

While the BBQ is heating, prepare the glaze.

Place a small pot over the direct heat and add the olive oil.

Once the oil is hot, add the minced garlic and ginger. Stir for around 30 seconds, taking care not to burn the garlic.

Add the soy sauce, dark brown sugar and water, then continue stirring.

Bring the mixture to a gentle simmer. If it is getting too hot, move the pot away from the hottest part of the BBQ.

Allow the sauce to simmer for a few minutes. As it reduces, it will begin to thicken.

Add the sliced white part of the spring onions and the coarsely ground black pepper, then stir everything together.

After around 3 minutes, remove the sauce from the heat and set it aside.

If you prefer, the glaze can also be made on the stovetop.

6. Grill the pork skewers

Before placing the pork over the charcoal, lightly spray the skewers with canola oil.

Do this away from the BBQ. Spraying oil directly over the hot charcoal can cause flare-ups.

Place the pork skewers directly over the lump charcoal.

Cook over high direct heat, turning the skewers regularly to prevent the pork from burning.

The pork should take approximately 8–10 minutes to cook, depending on the size of the pieces and the heat of your BBQ.

Use an instant-read thermometer to check the internal temperature. Aim for at least 63°C (145°F) in the thickest piece, then remove the skewers from the heat.

7. Glaze the pork

Once the pork has developed some good colour and is cooked through, start brushing it generously with the Mongolian glaze.

Turn the skewers regularly and continue glazing each side.

The aim here is to build up a sticky coating rather than cook the sauce for a long time. Give the glaze a couple of minutes over the heat to become tacky and caramelised.

Keep a close eye on the pork during this stage because the sugar in the glaze can burn quickly over high heat.

The Payoff

8. Garnish and serve

Once the glaze has become sticky and the pork is nicely caramelised, remove the skewers from the BBQ.

Garnish with the sliced green spring onions and roasted sesame seeds.

Serve the Mongolian pork skewers hot and enjoy them straight from the grill.

These are perfect for a BBQ, family dinner or as part of a larger spread of grilled food.

Ingredients

Pork

• 1 kg (2.2 lb) pork loin
• ½ cup corn flour (cornstarch)
• Canola oil spray

Mongolian Glaze

• 2 tablespoons (30 ml) olive oil
• 5 garlic cloves, minced
• 1 tablespoon (15 ml) fresh ginger, minced
• 3 spring onions, white parts only, thinly sliced
• ½ cup (125 ml) low-sodium soy sauce
• ⅓ cup (approximately 75 g / 2.6 oz) dark brown sugar
• ¼ cup (60 ml) water
• 1 teaspoon (approximately 5 g) coarsely ground black pepper

Garnish

• 3 spring onions, green parts only, sliced diagonally
• 3 teaspoons roasted sesame seeds

Equipment

• Weber Go-Anywhere or similar BBQ
• Lump charcoal
• Chimney starter
• Metal skewers
• Small heatproof saucepan
• Instant-read meat thermometer
• Tray
• Slotted spoon or ladle

Recipe Steps

1. Cut 1 kg (2.2 lb) pork loin into evenly sized pieces approximately 25 mm (1 inch) square.
2. Place the pork into a container and add ½ cup corn flour (cornstarch).
3. Shake until all the pork pieces are evenly coated.
4. Remove the pork with a slotted spoon, shaking off any excess corn flour.
5. Thread the pork onto metal skewers and place on a tray.
6. Prepare the BBQ for high direct heat. Fully open the bottom vents.
7. Fill a chimney starter three-quarters full with lump charcoal and light it.
8. Once the charcoal is covered with ash, spread it evenly across the BBQ.
9. For the glaze, heat 2 tablespoons olive oil in a saucepan.
10. Add the garlic and ginger and stir for approximately 30 seconds.
11. Add the soy sauce, brown sugar and water.
12. Bring the sauce to a gentle simmer and cook for approximately 3 minutes, stirring regularly.
13. Add the white spring onion and black pepper, stir through and remove from the heat.
14. Lightly spray the pork skewers with canola oil before placing them over the charcoal.
15. Grill the skewers over high direct heat, turning regularly to prevent burning.
16. Cook for approximately 8–10 minutes, or until the thickest pieces reach at least 63°C (145°F).
17. Brush the skewers generously with the Mongolian glaze.
18. Continue turning and glazing for a couple of minutes until the sauce becomes sticky and caramelised.
19. Remove the skewers from the BBQ.
20. Garnish with sliced spring onion and roasted sesame seeds.
21. Serve immediately.

Tips & Variations

Keep the pork pieces the same size: This is one of the easiest ways to make sure the pork cooks evenly. Aim for pieces around 25 mm (1 inch).

Don't overdo the corn flour: You only need a light coating. Too much flour can create a thick, pasty coating rather than a light crust.

Turn the skewers regularly: The BBQ is running hot and the sugar in the glaze can burn quickly. Keep the skewers moving, especially once you start glazing.

Make the glaze ahead of time: The Mongolian glaze can be prepared before you light the BBQ. Simply keep it aside until the pork is ready for glazing.

Use wooden skewers if that's all you have: Metal skewers are my preference, but wooden skewers will work. Soak them in water before using them to reduce the chance of them burning.

Change the heat level: If you like your Mongolian pork with a bit of a kick, add some chilli flakes, sliced fresh chilli or your favourite hot sauce to the glaze.

Don't drown the pork in sauce: Build the glaze up in a couple of thin layers. This gives you a much better sticky coating and reduces the chance of the sugary sauce burning.

Use a thermometer: Pork loin is lean and can dry out if overcooked. An instant-read thermometer takes the guesswork out of knowing when the pork is ready.

Recipe Info

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Serves: 4–6
• Effort: Easy
• Course: Main
• Cuisine: Mongolian / Australian
• Hydration: 1 beer

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