Preparation time: 15 mins
Cooking time: 30 mins
- 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
- Wash the wooden skewers and put them in a pot of boiling water to sanitise them completely. If you are grilling the meat over direct fire, soak the skewers in cold water for about half an hour before threading the meat to prevent the skewers from burning.
- Finely chop the shallots, garlic and lemongrass. Slice the pork into 2 – 3 mm thick slices. Aim to have even slices of pork – not too thick so that it wouldn’t be too tough for the skewers to pierce through, but not too thin to save up time putting the meat together. I always use the pork shoulder for this recipe. Thanks to the fat that lies between the meat, I never need to worry that the meat will get dry when being grilled. Plus, grilled pork shoulder is tender and crunchy at the same time. If you can’t find this part, pork belly also works quite well. If using pork belly, remember to remove the skin before skewering the meat.
- 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 – this allows the pork to fully ‘soak up’ the delicious flavours that are essential to your perfect grilled pork skewers.
Posted by Coba Grills and we thank Rice n Flour for this delicious recipe and the recipe link is http://www.ricenflour.com/recipe/grilled-pork-skewers-recipe/