Ingredients with Measurements:
- 1 pound pork shoulder, thinly sliced
- 1/4 cup soy sauce
- 1/4 cup fish sauce
- 1/4 cup honey
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced lemongrass
- 1 teaspoon black pepper
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, whisk together soy sauce, fish sauce, honey, vegetable oil, garlic, lemongrass, and black pepper.
2. Add sliced pork to the marinade and mix well. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat grill or grill pan to medium-high heat.
4. Thread pork slices onto skewers and grill for 3-4 minutes on each side or until cooked through.
5. In a small bowl, mix together chopped scallions, cilantro, and mint leaves.
6. Serve grilled pork skewers with nuoc cham and herb mixture on the side.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 15g
Carbohydrates: 14g
Protein: 28g
Sodium: 2000mg
Substitutions for ingredients:
- Pork shoulder can be substituted with pork loin or chicken breast.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Fish sauce can be substituted with oyster sauce or Worcestershire sauce.
- Lemongrass can be substituted with lime zest.
Variations:
- Add sliced onions and bell peppers to the skewers.
- Use shrimp or beef instead of pork.
- Add a tablespoon of chili paste to the marinade for a spicy kick.
Tips and tricks:
- Soak wooden skewers in water for 30 minutes before using to prevent them from burning.
- Use a meat thermometer to ensure the pork is cooked to an internal temperature of 145°F.
- Serve with steamed rice and pickled vegetables for a complete meal.
Storage instructions:
Leftover grilled pork can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover pork in the microwave or on the grill until heated through.
Presentation ideas:
Arrange grilled pork skewers on a platter and sprinkle herb mixture on top. Serve with nuoc cham in a small bowl on the side.
Garnishes:
Garnish with lime wedges and chopped peanuts.
Pairings:
Serve with a cold beer or a glass of white wine.
Suggested side dishes:
Steamed rice and pickled vegetables.
Troubleshooting advice:
If the pork is sticking to the grill, brush the grill grates with oil before grilling.
Food safety advice:
Marinate the pork in the refrigerator and discard any leftover marinade.
Food history:
Grilled pork skewers are a popular street food in Vietnam. Nuoc cham is a dipping sauce that is commonly served with grilled meats.
Flavor profiles:
Savory, sweet, and salty.
Serving suggestions:
Serve as an appetizer or as a main dish.
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Region: Vietnamese