Grilled Pork Skewers with Lemongrass

Ingredients

While the original Croatian dish, Odojak na ražnju, is traditionally prepared by roasting a whole pig on a spit, this Vietnamese adaptation focuses on marinating and grilling pork skewers. The flavors are inspired by the vibrant and aromatic ingredients commonly used in Vietnamese cuisine, such as lemongrass, garlic, and spices. This adaptation brings a fresh and zesty twist to the dish, while still capturing the essence of grilled pork. We alse have the original recipe for Odojak na ražnju, so you can check it out.

• 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
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons honey 2 tablespoons honey
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 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

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 30g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the minced lemongrass, garlic, fish sauce, soy sauce, honey, vegetable oil, and black pepper.
2. 2.
   Add the sliced pork to the marinade and mix well to ensure each piece is coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated pork slices onto the soaked bamboo skewers, leaving a small space between each piece.
5. 5.
   Grill the skewers for about 8-10 minutes, turning occasionally, 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 blend it in a food processor or use a mortar and pestle to crush it.
• Bamboo skewers — Soaking the bamboo skewers in water before grilling prevents them from burning. This also helps to keep the pork moist during cooking.

Tips & Tricks

• For an extra kick of flavor, add a teaspoon of chili paste or sriracha to the marinade.
• If you don't have access to a grill, you can also cook the skewers on a stovetop grill pan or under the broiler in your oven.
• Serve the skewers with a side of nuoc cham, a traditional Vietnamese dipping sauce made with fish sauce, lime juice, sugar, garlic, and chili.

Serving advice

Serve the grilled pork skewers with steamed jasmine rice or vermicelli noodles. Garnish with fresh herbs like cilantro, mint, and Thai basil for added freshness and aroma.

Presentation advice

Arrange the skewers on a platter, garnish with a sprinkle of chopped peanuts and sliced spring onions. Serve with a side of nuoc cham dipping sauce and a wedge of lime for squeezing over the meat.