Thai BBQ Pork Recipe: Marinated in Coconut and Spices

This Thai-inspired pork showcases the power of a coconut-based marinade to transform simple ingredients into something extraordinary. The blend of spices creates a balanced sweet-savory profile that’s impossible to resist.

I’ve refined this method through years of competition cooking, ensuring every bite delivers tender, flavorful results. Serve with sticky rice and fresh herbs for an authentic experience.

Ingredients for Thai Bbq Pork

Transform everyday pork with coconut and spice for a dish that’s impossible to resist.

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The pork shoulder is non-negotiable here. Bone-in adds depth, but boneless works for convenience. Asian markets often carry the best cuts, though Whole Foods has reliable options. Look for good marbling—this ensures the meat stays juicy through the long marinade and grilling. Coconut milk should be full-fat; light versions lack the richness needed for authentic flavor.

No lemongrass? Zest of 1 lime plus a bay leaf approximates the aroma. Kaffir lime leaves can be found frozen at Trader Joe’s or H-Mart. Fish sauce is essential, but soy sauce plus a pinch of salt works in a pinch. Fresh ginger is best, but ground ginger at half the amount saves time. Red curry paste varies by brand—Maesri or Thai Kitchen are consistent choices.

Marinate the pork overnight for maximum flavor penetration. Cooked pork keeps 3-4 days refrigerated or freezes well for 3 months. The marinade itself can be prepped 2 days ahead—just store it separately and combine before using.

Step-by-Step Instructions for Thai BBQ Pork

Master the technique for perfectly charred and aromatic pork with this professional method.

Step 1: Prepare the Marinade Base

In a bowl, combine the 1 cup Coconut Milk, 0.5 cup Brown Sugar, 3 tbsp Fish Sauce, and 2 tbsp Soy Sauce. Whisk until the brown sugar fully dissolves—this creates the sweet-salty foundation that defines the dish.

Add the 6 cloves Garlic Cloves (minced), 2 tbsp Fresh Ginger (grated), 1 tbsp Red Curry Paste, 1 tbsp Coriander Seeds (ground), 1 tsp Ground Cumin, and 0.5 tsp Turmeric. Stir to form a uniform paste with no visible streaks of spice.

Step 2: Infuse with Aromatics

Bruise the 2 whole Lemongrass stalks by smashing them with the side of a knife, then cut into 2-inch pieces. Lightly crush the 4 whole Kaffir Lime Leaves to release their oils. Add both to the marinade.

Pour in the 2 tbsp Lime Juice and stir. The citrus brightens the rich coconut base and balances the bold spices. Let the marinade sit for 10 minutes to allow the flavors to meld and intensify.

Step 3: Marinate the Pork

Cut the 2 lb Pork Shoulder into 1-inch thick strips as specified. Place the pork in a resealable bag or shallow dish and pour the marinade over it, ensuring all pieces are fully submerged.

Refrigerate for at least 4 hours, or ideally overnight. The longer marinating time allows the pork to absorb the complex flavors deeply. Turn the pork occasionally to ensure even coating.

Step 4: Grill to Perfection

Preheat your grill to medium-high heat. Brush the grates with 1 tbsp Vegetable Oil to prevent sticking. Remove the pork from the marinade, shaking off excess, and discard the marinade.

Grill the pork strips for 5-6 minutes per side or until they reach an internal temperature of 145°F and develop charred, caramelized edges. Avoid moving the pork too soon—let it sear undisturbed to achieve those desirable grill marks.

Transfer the pork to a cutting board and let it rest for 5 minutes before serving. This allows the juices to redistribute, ensuring each bite is moist and flavorful.

Dietary Considerations for This Dish

Gluten-Free Friendly

This recipe is naturally gluten-free, as all ingredients—from coconut milk to fish sauce—contain no wheat or gluten derivatives. Just verify your soy sauce is labeled gluten-free, as traditional versions often contain wheat. I always keep Tamari on hand for this reason. 💡

Dairy-Free and Nut-Free

The marinade relies on coconut milk, which is dairy-free, making this safe for lactose-intolerant cooks. It’s also nut-free, though be mindful of cross-contamination if using shared grilling tools. I’ve served this to friends with nut allergies without issue.

Lower-Sugar Option

To reduce sugar, replace ½ cup brown sugar with ¼ cup coconut sugar or monk fruit sweetener. The flavor profile changes slightly, but the caramelization still works beautifully. I’ve tested both with great results.

Paleo Adaptation

For a paleo version, swap brown sugar for coconut sugar and ensure your fish sauce has no additives. Use coconut aminos instead of soy sauce. The dish stays rich and flavorful while fitting paleo guidelines.

Sodium Considerations

To lower sodium, use low-sodium soy sauce and reduce fish sauce by 1 tbsp. Balance the flavor with extra lime juice or a dash of coconut vinegar. I often make this adjustment for health-conscious family members.

Vegetarian Alternative

Swap pork shoulder for extra-firm tofu or portobello mushrooms. Marinate for 2-3 hours instead of overnight, as tofu absorbs flavors quickly. Grill with the same timing for a smoky, charred finish. 🌱