Guide to Vietnamese Food and Dining

Recipe for Grilled Pork

Ingredients

2 pound boneless pork butt or pork shoulder
6 large garlic cloves smashed and minced
2 tablespoons of grated or finely minced fresh lemon grass
6 shallots
2 tablespoons of vegetable oil
3 tablespoons of fish sauce
1/2 teaspoon of salt

1 tablespoon of sugar
Oil to brush the meat
Shredded pickled carrot for garnish
lettuce leaves for garnish
fish sauce dip
peanut sauce dip

Directions

Soak in cold water overnight or early in the morning 36 bamboo skewers. If you use wooden skewers soak as per package recommendation.

Thinly slice pork against the grain (size 1-inch by 2-inch).

In a food processor place garlic, lemon grass, shallots. Pulse to a paste, add fish sauce, black pepper, oil and pork. Cover and set aside for 1 hour.

Take out and drain the skewers. Skewer the pork and flatten the meat so it will cook evenly on the grill. Finish putting the meat through the skewers.
You can cook under an oven broiler or charcoal broil the meat. Cook the pork 3-4 minutes or until the meat is safely cooked. Brush the meat with vegetable oil to keep it moist.



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