Chilli, lemongrass and fish sauce give plenty of flavour and character to these different pork skewers inspired by Vietnamese cuisine.
Nena Ismurnoglou
20′ preparation | 18′ baking | 5 hours waiting time | Total: 5 hours and 38′
Materials
Pieces: 8
- 1 kg of pork neck, cut into 2.5-3 cm cubes
- 3 tbsp. tablespoon lemongrass, dried and grated* or dried lemongrass or 1 tsp. tablespoon of lemon zest
- 60 ml olive oil + a little more for oiling
- 45 ml soy sauce
For the “nuoc-cham” sauce
- 50 ml lime juice
- 130 ml water
- 2 tbsp. tablespoon of sugar
- 1 clove of garlic, crushed
- 1 small chili pepper, dry, well crushed, or 1/2 tsp. sweet spicy chillies
- 2 tbsp. tablespoon of fish sauce*
Secrets
*We swear by the lemongrass in shops with Asian products. *Fish sauce – intensely salty fish sauce. In shops with Asian products and in large supermarkets.
Procedure
Sauce “Nuoc-cham”
- In a deep bowl, mix all the ingredients and pour half of the mixture into a small serving bowl.
- In a deep bowl, add the lemongrass, oil and soy, mix well and add the pork. Stir the meat so that it is well coated, cover and refrigerate for 4-5 hours to marinate.
Baking
- Drain the meat from the marinade and transfer it to the straws (if you have bamboo straws, soak them in water for 30 minutes so they don’t burn during cooking).
- Grease them and grill them on charcoal or a gas grill over high heat on a well-oiled rack for 16-18 minutes in total, turning them regularly. Cook for 3-4 minutes on each of the 4 sides. After the second turn (after 8 minutes), lower the heat.
Serving
- Serve with the sauce that you had set aside.
Source : https://www.gastronomos.gr
