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Traditional Thai grilled pork and pineapple. Pork and firm pork fat marinated in spices, skewered, grilled, and paired with pineapple. Recipe circa 1933.

Spiced Skewers of Grilled Pork Neck and Firm Pork Fat with Fresh Pineapple (หมูปิ้งสัปปะรด; Muu Bping Sapbparoht)

pork neck meat (สันคอหมู)

firm pork fat (มันหมูแข็ง)

pineapple (สัปปะรด)

soy sauce (ซีอิ๊วขาว)

white peppercorns (พริกไทย) (S1) (roasted and ground)

coriander seeds (malet phak chee) (เมล็ดผักชี) (S2) (roasted and ground)

cumin seeds (malet yeeraa) (เมล็ดยี่หร่า) (S3) (roasted and ground)

Siam Cardamom pods (luuk grawaan) (ลูกกระวาน) (S4) (roasted and ground)

(กานพลู) (S7) (roasted and ground)

liquorice (ชะเอม) (roasted and ground)

nutmeg seed (ลูกจันทน์เทศ) (S5) (roasted and ground)

mace (ดอกจันทน์เทศ) (S6) (roasted and ground)

skewers (ไม้เสียบ)

charcoals (ถ่าน)

grated coconut (มะพร้าวขูด)

Prepare the pork: Cut the pork neck into 1 - 1.5 inches (2.5 to 4 cm) cubes, considering the potential shrinkage during grilling. Cut the firm pork fat into similar-sized pieces.

Roast the spices: Individually roast the dry spices in a dry pan over low heat until fragrant.

Grind the spices: Allow the roasted spices to cool down, then grind them separately into a fine powder using a mortar and pestle. Working with the spices individually allows you to adjust the marinade’s aromatic intensities according to your preferences.

Prepare the marinade: In a mixing bowl, combine the ground spices with light soy sauce.

Add pineapple to the marinade: Dice the pineapple and add it to the spice and soy sauce mixture. Gently crush the pineapple to release its juices and sweetness into the marinade.

Marinate the pork: Thoroughly coat each piece of pork neck cube with the marinade. Let the meat marinate in the refrigerator for at least 2 hours to allow the flavors to penetrate.

Prepare the skewers: Thread the marinated pork cubes and slices of firm pork fat onto skewers, alternating between the two. This step enhances the richness and juiciness of the dish.

Prepare the grill: Light up the charcoal, and wait until the flames subside; wait until the charcoal is properly heated up before starting the grilling process.

Add coconut smoke to the charcoal (optional): Sprinkle grated coconut over the glowing charcoal to add a smoky nuttiness to the dish.

Grill the skewers: Cook the skewers on the charcoal grill, turning them occasionally, until the pork is cooked through.

Check for charring: While grilling, observe the edges of the meat for charring. This indicates the caramelization of natural sugars, enhancing the smoky undertones.

Rest the pork: Once the pork is cooked properly, remove the skewers from the grill and allow them to rest for a few minutes.

Serve the dish: Serve the grilled pork cubes and pork fat skewers with fresh pineapple. Cut the pineapple into triangles or spoon-like slices and place a piece of grilled meat and fat on each slice. The pineapple provides a tangy contrast to the rich and fatty meat.

Optional: Grill the pineapple: For additional flavor, you can also grill the pineapple and serve it alongside the pork.

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