Vietnamese Style Lemongrass Pork Skewers -- Salado Eggfest 2017

egger ave · March 2017

Vietnamese Style Lemongrass Pork Skewers -- Salado Eggfest

The secret to this recipe is to have the loin sliced thin, ¼” to allow the marinade to soak through all of the meat. You stack it on the skewers to make it thicker and cook slowly. Buy pork loin, not tenderloin. The loin will have a higher fat content and taste better.

The meat and veggies are cooked on separate skewers because the meat will take longer to cook and over cook the veggies.

Serves 4

Ingredients

1-pound boneless pork loin, sliced thin – ¼”

2 Red Onions

2 Bell Peppers

Wood or metal skewers. Soak the wood skewers at least an hour before using them, the longer the better.

Garlic cloves

Lemon Grass

Red Boat #40 Fish sauce

Dark Soy sauce

Granulated Sugar

Black pepper

Veggie prep

Peel and quarter onions

Halve, quarter and seed bell peppers and cut into bite size pieces.

Meat Marinade:
11/2 to 2 tablespoons granulated or light brown sugar
1 tablespoon chopped garlic
1 tablespoon chopped shallot or yellow onion
1 stalk lemongrass, trimmed and finely chopped (3 tablespoons)
1/4 teaspoon black pepper
1 1/2 teaspoon dark (black) soy sauce
1 1/2 tablespoon fish sauce
1 tablespoon oil

1. Put the sugar, garlic, shallot and lemongrass into food processor and process to a fine texture. (Or, mince the garlic, shallot, and lemongrass individually, put them into a bowl, and add the sugar.) Add the pepper, soy sauce, fish sauce, and oil and process to combine well. Aim for a relatively smooth texture. The marinade will be chocolate brown. Transfer to a bowl.

2. Add the pork, and turn to coat well. Cover and set aside at room temperature to marinate for 1 hour. For a cook the next day, refrigerate up to 24 hours, letting the meat sit out at room temperature before grilling. I use zip lock bags for marinating.

You can marinate the onions and peppers with the meat or grill them with some extra virgin olive oil (EVO), salt and pepper for a fresh taste.

3. Thread the meat on the skewers folding the meat on the skewers to and neatly stacked.

The onions and peppers go on other skewers with no meat on them.

4. Preheat a grill to medium-high. Grill for 30-45 minutes, turning frequently, until cooked through. I like a bit of char on the meat when it’s done.

5. The peppers and onions go on the grill about 30 mins after you start the meat. I brush EVO, salt and pepper on the veggies. The veggies take about 15 mins to cook and should be turned a couple of times.

Serve with Sriracha Hot Chile Sauce, leaf lettuce or sandwich buns.