Sticky-Sweet and Savory Pork Skewers
These sticky-sweet and savory pork skewers are bold, juicy, and glazed to perfection with garlic, honey, and soy. Grilled until caramelized, they’re the ultimate comfort food on a stick—perfect for family dinners, summer cookouts, or quick weeknight meals.
Ingredients
- 1.5 lbs pork shoulder or tenderloin cubed (1.5-inch pieces)
- ⅓ cup honey
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice vinegar or apple cider vinegar
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger or ground ginger
- 1 tablespoon olive oil or sesame oil
- ½ teaspoon chili flakes optional
- 2 bell peppers red, yellow, or green, cut into chunks
- 1 red onion cut into wedges
- Skewers wooden or metal
Instructions
- Soak skewers: If using bamboo, soak in water for 30 minutes.
- Make the marinade: In a bowl, whisk together honey, soy sauce, vinegar, garlic, ginger, chili flakes, and oil.
- Marinate the pork: Add cubed pork to a resealable bag or bowl, pour in marinade, and refrigerate at least 1 hour (overnight is best).
- Chop veggies: Prep your peppers and onions into even pieces.
- Assemble skewers: Alternate pork, peppers, and onion on each skewer.
- Grill: Preheat grill to medium-high. Grill skewers for 14–18 minutes, turning every 4–5 minutes and basting with leftover marinade. Pork should be caramelized and cooked through (internal temp 145°F).
- Rest and serve: Let rest 5 minutes before serving. Garnish with sesame seeds or scallions if desired.
Notes
Chef Derek’s Secret Tips for Sticky-Sweet and Savory Pork Skewers
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Use pork shoulder, not pork loin, for juicier results.
Pork shoulder is fattier, which means it holds up better on high heat without drying out. It's perfect for grilled pork skewers with honey glaze that stay tender and flavorful. -
Marinate overnight for flavor that goes deep.
Even just 1 hour makes a difference, but an overnight soak ensures every bite is infused with garlic, ginger, and soy. This is the secret behind the best Asian-style pork skewers. -
Save a portion of the marinade before adding raw pork.
Use it as a glaze during grilling to build layers of that sweet and savory grilled pork flavor. Just be sure it’s kept separate to avoid cross-contamination. -
Cut all pork pieces the same size (about 1.5 inches).
This ensures even cooking and consistent caramelization, key for bbq pork skewers with glaze that aren’t over- or undercooked. -
Don’t overcrowd the skewers.
Leave a little space between pieces so the heat can circulate and give you that perfect charred edge. This helps create the signature texture in easy pork kebabs for cookouts. -
Preheat the grill and lightly oil the grates.
This prevents sticking and helps the glaze crisp up. For a sticky finish that’s not a sticky mess, clean grates are key. -
Add pineapple or red bell pepper for contrast.
The sweetness of pineapple enhances the glaze while adding a pop of color and flavor—great for honey garlic pork skewers with a tropical twist. -
Let them rest 5 minutes before serving.
Just like steak, resting helps juices redistribute. This final step ensures every bite is juicy and full of flavor—not dry or tough.