Nam Jim Sticky Pork with Clanky Herb Salad | DonalSkehan.com
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Nam Jim Sticky Pork with Clanky Herb Salad

July 02

The sticky pork skewers are ideal cooked over hot coals or even on a griddle pan to ensure deep char marks and smokey flavour. Serve with steamed rice to make a more generous meal.

  • serves Serves 4
  • time 30 mins


  1. 1. Put the pork in a dish. Mix all the ingredients for the nam jim together and pour ⅓ of the dressing over the pork. Add the oyster sauce & oil and mix well. Put the rest of the dressing in a separate bowl for the next step.
  2. 2. Toss the veggies, herbs and sesame seeds together for the salad. Blend the sesame oil with the rest of the nam jim dressing and pour over the salad and toss.
  3. 3. Thread the pork onto soaked wooden or metal skewers. Heat a griddle or heavy bottomed pan over a high heat and fry the skewered pork for 5-6 minutes, turning once or twice, until sticky and just cooked. Serve the skewers with the salad and the dipping sauce.


2 pork fillets (about 900g), cut into long thin strips 

1 tbsp oyster sauce

1 tsp groundnut oil

For the nam jim dressing:

3 tbsp palm or brown sugar

5 tbsp fish sauce

2 cloves garlic, grated

1 red chilli, finely chopped

A small bunch of coriander leaves, finely chopped

Juice of 3 limes

For the salad:

1 chinese leaf, cut into thin wedges

1 cucumber, peeled, cored and chopped

200g radishes, halved 

150g mangetout peas, halved lengthways

2 handful pea shoots

Handful coriander leaves

Small handful mint leaves

2-3 sprigs thai basil

2 tbsp toasted sesame seeds 

2 tbsp toasted sesame oil