Grilled Lemongrass Pork Skewers
Fragrant Vietnamese pork skewers marinated in lemongrass, garlic, and fish sauce, grilled until caramelized and served with fresh dipping sauce. Plan ahead: marinate pork at least 2 hours.
Ingredients
- 2 lbs pork shoulder (or pork butt), cut into 1-in cubes
- 4 stalks lemongrass stalks, tender inner part
- 6 cloves garlic cloves, minced
- 2 shallots, roughly chopped
- 3 tbsp fish sauce
- 1 tbsp granulated sugar
- 1/2 tsp ground turmeric
- 1/2 tsp black pepper, freshly ground
- 2 tbsp neutral oil (vegetable or canola)
- 3 tbsp fish sauce (for dipping sauce)
- 3 tbsp fresh lime juice (for dipping sauce)
- 6 tbsp water (for dipping sauce)
- 2 tsp sugar (for dipping sauce)
- 1 fresh red chili (for dipping sauce), thinly sliced
- 16 bamboo or metal skewers, soaked 30 min if bamboo
Instructions
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1
Finely mince 4 stalks lemongrass stalks (tender pale inner stalks only). In a bowl, combine with 6 cloves minced garlic cloves, 2 roughly chopped shallots, 3 tbsp fish sauce, 1 tbsp granulated sugar, 1/2 tsp ground turmeric, 1/2 tsp freshly ground black pepper, and 2 tbsp neutral oil (vegetable or canola). Stir to make the marinade.
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2
Add 2 lbs cut into 1-in cubes pork shoulder (or pork butt) to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 2 hours or overnight.
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3
Make the dipping sauce: whisk together 3 tbsp fish sauce (for dipping sauce), 3 tbsp fresh lime juice (for dipping sauce), 6 tbsp water (for dipping sauce), 2 tsp sugar (for dipping sauce), and 1 thinly sliced fresh red chili (for dipping sauce). Set aside.
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4
Thread the marinated pork onto 16 bamboo or metal skewers, packing pieces closely together.
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5
Preheat grill to medium-high heat (about 400°F/205°C). Oil the grates. Grill skewers for 4-5 minutes per side, turning once or twice, until charred in spots and pork registers 145°F (63°C) internally.
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6
Rest for 3 minutes, then serve with the dipping sauce.