Vietnamese Grilled Pork Skewers
It is different from the traditional way of preparing lechon, which is to roast over a bed of hot charcoal and continuously rotate until the skin gets brown.
Recipe Summary Vietnamese Grilled Pork Skewers
For this dish, we need to prepare two things (1) the grilled pork, and (2) the dipping sauce.
Ingredients | Uncooked Pork Belly Raw1 pound pork belly, cubed1 fresh red chile pepper, minced3 stalks lemongrass, minced3 tablespoons fish sauce3 cloves garlic, minced, or more to taste1 teaspoon monosodium glutamate (MSG)1 teaspoon white sugar1 teaspoon Chinese five-spice powderbamboo skewers¼ cup fish sauce¼ cup white sugar1 fresh red chile pepper, minced, or more to taste1 lime, juiced5 cloves garlic, minced, or more to taste1 teaspoon monosodium glutamate (MSG), or to taste1 cup waterDirectionsCombine pork belly, 1 red chile pepper, lemongrass, 3 tablespoons fish sauce, 3 cloves garlic, 1 teaspoon MSG, 1 teaspoon white sugar, and five-spice powder in a bowl. Cover with plastic wrap and refrigerate until marinated, 1 to 3 hours.Mix 1/4 cup fish sauce, 1/4 cup sugar, 1 red chile pepper, lime juice, 5 cloves garlic, and 1 teaspoon MSG together in a bowl. Let sit until dipping sauce flavors meld, 30 minutes to 1 hour. Pour in water.Thread the marinated pork belly onto bamboo skewers.Preheat grill for high heat and lightly oil the grate. Cook pork skewers, turning occasionally, until crisp, 8 to 10 minutes. Serve with the dipping sauce.You can use pork butt in place of pork belly if desired. Grilling over charcoal is best.Info | Uncooked Pork Belly Rawprep:
30 mins
cook:
8 mins
additional:
1 hr
total:
1 hr 38 mins
Servings:
6
Yield:
6 servings
TAG : Vietnamese Grilled Pork SkewersWorld Cuisine Recipes, Asian, Vietnamese,
