Grilled Lemongrass Pork Skewers

Ingredients

• 500g (1.1 lb) pork shoulder, thinly sliced 500g (1.1 lb) pork shoulder, thinly sliced
• 3 stalks lemongrass, white part only, finely minced 3 stalks lemongrass, white part only, finely minced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon sugar 1 teaspoon sugar
• Bamboo skewers, soaked in water for 30 minutes Bamboo skewers, soaked in water for 30 minutes

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 4g, 3g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced lemongrass, garlic, fish sauce, soy sauce, honey, vegetable oil, black pepper, paprika, and sugar.
2. 2.
   Add the sliced pork to the marinade and mix well to ensure each piece is coated. Marinate in the refrigerator for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat. If using a stovetop grill pan or broiling in the oven, preheat accordingly.
4. 4.
   Thread the marinated pork slices onto the soaked bamboo skewers.
5. 5.
   Grill the skewers for about 3-4 minutes on each side, or until the pork is cooked through and slightly charred.
6. 6.
   Remove from the grill and let the skewers rest for a few minutes before serving.

Treat your ingredients with care...

• Lemongrass — To easily mince lemongrass, remove the tough outer layers and finely chop the white part. For a smoother texture, you can also use a food processor.
• Pork shoulder — Choose a well-marbled cut of pork shoulder for juicy and tender skewers. If desired, you can substitute it with pork tenderloin for a leaner option.

Tips & Tricks

• Soaking the bamboo skewers in water prevents them from burning during grilling.
• For an extra burst of flavor, brush the skewers with the remaining marinade while grilling.
• Serve the Grilled Lemongrass Pork Skewers with a side of fresh herbs, pickled vegetables, and rice noodles for a complete Vietnamese meal experience.
• If you prefer a spicier kick, add a dash of chili flakes or Sriracha sauce to the marinade.
• Leftover grilled pork skewers can be used in banh mi sandwiches or rice bowls for a delicious next-day meal.

Serving advice

Serve the Grilled Lemongrass Pork Skewers as a main dish accompanied by steamed rice, a side of fresh lettuce leaves, and a dipping sauce such as nuoc cham or peanut sauce. Garnish with chopped cilantro and sliced chili for an extra touch of freshness and heat.

Presentation advice

Arrange the grilled pork skewers on a platter, garnished with fresh herbs and lime wedges. Serve with the dipping sauce on the side for guests to enjoy dipping the skewers into.