Cambodian Lemongrass Pork Skewers with Tamarind Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pork marinated in fragrant lemongrass and tamarind, grilled to smoky perfection with a sticky-sweet glaze. This asian-inspired grilling ready in about 42 minutes pairs pork tenderloin, stalks, finely minced lemongrass, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 12 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Trim excess fat from pork tenderloin and cut into 1-inch cubes. Place in bowl with 3 minced lemongrass stalks, 2 tbsp tamarind paste, 1 tbsp fish sauce, 1 tbsp brown sugar, and 2 minced garlic cloves. Toss to coat evenly and marinate for 30 minutes at room temperature.
  2. Step 2: Thread pork cubes onto soaked bamboo skewers, leaving 1/4 inch space between pieces. Heat 1 tbsp vegetable oil in grill pan over medium-high heat until shimmering.
  3. Step 3: Grill skewers for 3-4 minutes per side until pork is no longer pink in the center and edges are lightly charred, brushing occasionally with reserved marinade until sauce thickens and becomes glossy.

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Frequently asked questions

How long does Cambodian Lemongrass Pork Skewers with Tamarind Glaze take to make?

Total time is about 42 minutes (30 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cambodian Lemongrass Pork Skewers with Tamarind Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork tenderloin from drying out.

Can I substitute ingredients in Cambodian Lemongrass Pork Skewers with Tamarind Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cambodian Lemongrass Pork Skewers with Tamarind Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cambodian Lemongrass Pork Skewers with Tamarind Glaze?

Asian grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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