Vietnamese Grilled Pork Skewers

 

INGREDIENTS

• 450 grams (1 lb.) pork shoulder, or pork belly
• 2 – 3 shallots (15 gram)
• 3 – 4 cloves of garlic (15 gram)
• 2 stalks of lemongrass
• 3 tbsp Vietnamese caramel sauce
• ½ tsp sesame oil
• 1 Tbsp fish sauce
• 1 Tbsp oyster sauce
• 1/2 Tbsp granulated sugar
• 1/2 Tbsp oil 
• Ground black pepper (optional)
• White sesame seeds (optional)
• Bamboo skewers

* Note: Vietnamese caramel sauce is NOT the same as the caramel sauce you use in desserts. 

INSTRUCTIONS

1. Wash the wooden skewers and put them in a pot of boiling water to sanitise them completely.

2. Finely chop the shallots, garlics and lemongrass. Slice the pork into 2 – 3 mm thick slices.

3. Mix the pork with all of the ingredients listed above and leave it to marinate for about 2 – 3 hours. However, it is best to marinate the pork overnight in the fridge

4. Thread the pork into the bamboo skewers by piercing the skewer through one end of a meat slice, rolling the meat around the skewer and securing it by putting the skewer through the other end. Make 2 – 3 meat rolls on one skewer. The smaller meat slices should be on the inside, while the larger ones on the outside. Shape the skewer with your hand when you’re done threading the meat so that the meat is distributed evenly along the skewer. 

5. Put the skewers in a pre-heated oven at 200°C/ 392°F for 30 – 40 minutes. After 20 – 25 minutes, turn the skewers so that the meat cooks evenly on both sides.

Source: Rice and flour