Mu Daet Diao with Spicy Dipping Sauce

Ingredients

• 500g (1.1 lb) pork shoulder, thinly sliced 500g (1.1 lb) pork shoulder, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 stalks of lemongrass, finely chopped 2 stalks of lemongrass, finely chopped
• 1 tablespoon coriander seeds, crushed 1 tablespoon coriander seeds, crushed
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• Bamboo skewers, soaked in water for 30 minutes Bamboo skewers, soaked in water for 30 minutes
• For the spicy dipping sauce: For the spicy dipping sauce:
• 3 red chili peppers, finely chopped 3 red chili peppers, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon sugar 1 tablespoon sugar

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 15g (Saturated Fat: 5g)
• Carbohydrates: 6g (Sugar: 4g)
• Protein: 30g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the minced garlic, chopped lemongrass, crushed coriander seeds, fish sauce, soy sauce, sugar, and black pepper. Mix well to create the marinade.
2. 2.
   Add the thinly sliced pork shoulder to the marinade and toss until the meat is evenly coated. Allow it to marinate for at least 1 hour, or overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated pork slices onto the soaked bamboo skewers.
5. 5.
   Grill the skewers for 3-4 minutes on each side, or until the pork is cooked through and has a crispy exterior.
6. 6.
   While the skewers are grilling, prepare the spicy dipping sauce. In a small bowl, combine the chopped red chili peppers, minced garlic, fish sauce, lime juice, and sugar. Stir until the sugar is dissolved.
7. 7.
   Serve the Mu Daet Diao skewers hot off the grill, accompanied by the spicy dipping sauce.

Treat your ingredients with care...

• Lemongrass — To release the flavor, bruise the lemongrass stalks with the back of a knife before chopping them.
• Coriander seeds — Toast the coriander seeds in a dry pan over medium heat for a few minutes until fragrant, then crush them using a mortar and pestle or a spice grinder.

Tips & Tricks

• Soaking the bamboo skewers in water prevents them from burning on the grill.
• For an extra burst of flavor, squeeze fresh lime juice over the grilled skewers before serving.
• If you prefer a milder spice level, remove the seeds from the chili peppers before chopping them.
• If you don't have a grill, you can also cook the skewers on a stovetop grill pan or under the broiler in your oven.
• Serve the Mu Daet Diao skewers with a side of steamed jasmine rice and a refreshing cucumber salad.

Serving advice

Serve the Mu Daet Diao skewers hot off the grill, allowing your guests to dip them into the spicy sauce. Garnish with fresh cilantro leaves and lime wedges for an extra touch of freshness.

Presentation advice

Arrange the grilled skewers on a platter, placing a small bowl of the spicy dipping sauce in the center. Sprinkle some chopped fresh chili peppers and cilantro over the skewers for a vibrant and appetizing presentation.