1. Ingredients (serves 4)
– 400g pork shoulder or belly pork
– 1 bulb of shallot
– 1 bulb of garlic
– 1 stalk of lemongrass
– 3 tbsp of thick soy sauce
– 50ml fish sauce
– 3 tbsp of dark soy sauce
– 2 tsp of sesame oil
– 1 tsp of ground pepper
– 2 tbsp of sesame oil (for brushing)
– 1 tsp of white sesame seeds
– Sugar/ ground pepper to taste.
Ingredients for Hanoi-style Grilled Pork Skewers
2. Preparation
Step 1: Prepare the ingredients
Wash the bamboo skewers and blanch them in boiling water to disinfect.
Rinse the pork, pat it dry, and cut it into thin, bite-sized pieces.
Peel and finely chop the shallot, garlic, and lemongrass.
Finely Chopped Aromatics
In a bowl, combine the pork with 50ml of fish sauce, 3 tbsp of thick soy sauce, 3 tbsp of dark soy sauce, and 3 tbsp of sugar. Mix well.
Add the chopped shallot, garlic, lemongrass, 1 tsp of ground pepper, 2 tbsp of sesame oil, and 1 tsp of white sesame seeds (optional). Mix thoroughly and marinate for 2-3 hours for the flavors to infuse the meat.
Marinated Pork
Step 2: Skewering the meat
Thread the meat pieces onto the bamboo skewers, with the smaller pieces in the center and the larger ones on the outside. Gently press and shape the meat into a uniform cylinder.
Skewering the Meat
Step 3: Grilling the pork
For the best flavor, grill the skewers over charcoal. Alternatively, you can use an oven set to 200°C for 30-35 minutes, turning the skewers occasionally to ensure even cooking.
Grilling the Pork Skewers
3. Final Product
The grilled pork skewers should have a golden sheen and an irresistible aroma. They are best enjoyed hot off the grill.
Hanoi-style Grilled Pork Skewers – Final Product
The finished dish has a perfect balance of lean meat and fat, resulting in a juicy, tender texture. The combination of salty and sweet flavors, enhanced by the aromatics and the unique fragrance of sesame and lemongrass, makes this a truly delectable treat.
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