Tag Archives: Pork

Pork Tocino (Sweet Cured Pork) (panlasangpinoymeatrecipes)

1 lb pork shoulder or kasim, slice into 1/4″ thick
1/2 c brown sugar
1/2 t red food coloring or annatto powder
2 T soy sauce
2 cloves garlic, minced
1 T salt

Combine the ingredients: brown sugar, food coloring, soy sauce, garlic and salt in a mixing bowl. Put the sliced pork in the bowl and rub the mix liberally on all sides of the pork. You can either use a zip bag and put all the pork in and mix or in a tupperware container. Put inside a refrigerator and cure for 2 – 3 days. After curing the pork, you can either fry or grill it. Heat at least 4 T cooking oil. Fry the tocino at least 3 min on each side until browned on medium to high heat or until cooked. Don’t overcook because it will become too dry and tough.


Skinless Longganisa (Filipino Sausage) (kusinamasterrecipes)

2 lbs ground pork, 10% fat
1/4 c packed brown sugar
1 T rock salt (or 1 1/2 t fine salt)
1 T Worcestershire sauce
3 T soy sauce
1 T garlic, chopped
1/2 t black pepper, ground

Blend all the above ingredients. Roll a small amount of the pork mix in a 4 1/2 x 3″ wax paper. Store in the freezer for 3 hours or until ready to cook. When ready to cook, heat oil in a wok or frying-pan. Unwrap the sausages and fry in batches in hot oil until fully cooked. Drain on paper towels. These sausages can also be frozen until needed.

Italian Sausage Lollipops (johnsonville)


1 500g pkg Johnsonville Hot Italian Sausage links
20  10 – 12″ long bamboo skewers
oil for deep frying (vegetable, peanut or canola)

Cook sausages according to package directions. Allow to cool slightly and cut each sausage into 4 pieces.

Corn Batter

1 c cornmeal
1 c flour
1/4 t salt
1/8 t black pepper
1/4 c sugar
4 t baking powder
1 large egg, lightly beaten
1 c milk (preferably not skim)

In a medium size bowl, mix all ingredients starting with the dry ingredients and ending with the wet ingredients. Heat the oil. It should be at least 2 – 3″ deep to fully submerge the lollipop. Once the oil is heated, (to medium heat or about 350° F) place one sausage piece at the end of each skewer. Dip into the batter and coat the sausage completely. Carefully submerge the sausage into the hot oil while holding the end of the stick, allow it to fry for about a min until the batter is a deep golden brown. Continue this process with all the sausages.

Remoulade Dipping Sauce

2 T mayonnaise
2 T Dijon mustard
2 T whole grain mustard
1 t lemon juice
1 t wine vinegar
2 T pickle relish
2 T capers, chopped
1 t dried tarragon
1/2 t ground black pepper
1/4 t salt
1 dash Tabasco Sauce
1 c canola oil

Combine all ingredients except oil in a food processor and process for 30 seconds. With the motor running, slowly add the oil through the feed tube and process until thickened. Transfer the sauce to a bowl, cover and refrigerate for at least 1 hour before serving alongside the sausage lollipops.

Johnsonville Brat Potstickers (Johnsonville)

1 375g pkg bratwurst sausages, casings removed
1 1/2 t minced garlic
1 c onion, thinly sliced
1 c shredded carrots
4 c shredded cabbage
1/4 cup soy sauce
1 t white pepper
40 – 45 potsticker wrappers (can sub won ton skins)
2 T vegetable oil
2 T water & more as needed to seal potstickers
dipping sauce

In a large skillet, crumble and cook sausage over medium heat until no longer pink and lightly browned; drain and remove from skillet. Using the same skillet, sauté garlic, onion, carrot and cabbage until tender. Add soy sauce, pepper and sausage; stir to combine. Remove skillet from heat. Spoon 1 T meat filling onto each potsticker wrapper. Brush edge of wrapper with water, fold in half and seal. In a clean skillet, heat oil and brown potstickers on both sides. Add water to skillet, cover and allow to steam for 5 – 7 min. Serve with dipping sauce.

Chinese Lion’s Head Pork Meatballs (omnivorescookbook)

1 lb ground pork (lean fat ratio 7:3) (can sub beef, chicken or shrimp)
4 T Shaoxing wine (or Japanese sake)
3 T light soy sauce
1 t dark soy sauce
3 t salt
1 T sugar
1 t grated ginger
1/2 c minced scallion or green onion
1 T cornstarch
12 – 15 water chestnuts, finely chopped (generate about 1 c)
3 eggs
1 c panko
2 T sesame oil
1 T peanut oil or vegetable oil

Put ground pork into a large bowl. Add 4 T water. Mix well with a spatula until water is fully incorporated. Add Shaoxing wine, light soy sauce, dark soy sauce, salt, sugar, grated ginger, cornstarch and scallion. Mix well. Add chestnuts and eggs. Mix a few times. Add panko. Mix well. Add sesame oil, mix until it forms a soft paste. Heat peanut oil in a nonstick skillet over medium heat until warm. Use bare hands to scoop about 1/3 c of the paste and shape it into a meatball. The meatball should be a bit runny, barely able to hold its shape (so the finished meatballs will be tender and juicy). If the meatballs cannot hold their shape, add a bit more panko and mix again. If the meatballs are still a bit tough, blend in more water and mix well, 1 T at a time until the paste turns soft. Carefully place 3 – 4 meatballs in the skillet and make sure to leave enough space to flip them. When the bottom side is just set, carefully roll the ball with a spatula to cook the other sides. Continue to do this until all sides are set and browned. Transfer to a plate. Continue to brown the rest of the meatballs. Add water to a steamer and place the plate of meatballs on the steaming rack. Heat the steamer over medium high heat, covered until the water begins to boil. Turn to medium heat. Cook covered until the meatballs are cooked through, in 40 min. Cook the second batch by using the same method. After cooking the first batch, check the water level and add more if it runs too low. Serve warm. Storage and reheat. Store the meatballs in an airtight container in the fridge for 3 days or in the freezer for up to 2 months. After steaming, the meatballs will render some fat and liquid. Drizzle it on the meatballs before storage, to keep the them tender and moist. The best way to reheat the meatballs is by steaming, the same method used to cook them. The meatballs will heat up evenly and still be moist inside. Alternatively, you can use the microwave. Make sure the container has some liquid (leftover grease or 1 t water) inside. Please a loose lid on top and heat it up in the microwave. Note: It can be difficult to keep the meatballs in shape, because the meat mixture is quite runny. You need to handle them gently, so the balls won’t break apart. You can cook the top and bottom sides first, like cooking a very thick burger patty. Then you can use two spatulas to let the meatball stand, to cook the edges. The meatballs won’t look very pretty, but will still taste great.

Korean Style Pork Chops (jocooks)

4 pork chops
1 T olive oil
1/4 c soy sauce
2 T honey
4 cloves garlic, minced
1 t sesame oil
1 t ginger, minced
2 t sriracha sauce
black pepper to taste

Preheat oven to 400 F. In a medium size bowl whisk together the soy sauce, honey, garlic, ginger, sesame oil and sriracha sauce. Pour over pork chops and let marinade for about 20 min. Heat the olive oil in a large skillet for medium high heat. Add pork chops, without marinade, and cook for about 5 min for the first side or until it gets a nice brownish color. Flip the pork chops and pour the remaining marinade over them. Cook another 5 min on this side. Place the skillet in the oven to finish cooking them. Roast for about 10 min or until pork chops are completely cooked through. Note: If your pork chops are not very thick, you might not need to finish cooking them in the oven.

Peking Style Pork Chops (sunshinedawn)

1 lb pro ribs or chops cut into pieces


1 t sherry
1 t minced ginger
1 T soy sauce
1 – 2 T vinegar
1/2 t baking soda
1 T cornstarch
1 T flour
1 T ice water

Mix all ingredients together. Add pork and marinate for 3 – 4 hours. Deep fry pork and set aside.

Peking Sauce

3 T Worcestershire sauce
2 T ketchup
3 T sugar
4 T water
1 t cornstarch (premix with a little water til smooth)

Mix ingredients together and cook sauce til thickened and mix with pork chops.


Chinese Salt and Pepper Pork (simplecomfortfood)

4 thin pork chops
3 T light soy sauce
pinch of pepper
1 T sherry cooking wine
1 t superfine sugar
3 T cornstarch
oil for frying
green onion for garnish
chili pepper, sliced, for garnish
1 T Szechuan peppercorns
2 T sea salt
tiny pinch of Chinese five spice powder

Heat a large skillet on high heat. Add the peppercorns and the salt and continue to mix for about 5 min until the salt turns color, slightly. Remove from the heat and place in a small bowl, adding the tiny pinch of Chinese five spice. Once cooled, either get your mortar out and grind into a fine powder, or get your spice grinder (coffee grinder) out and toss everything in and do the same. Mix sugar, soy sauce, sherry and pepper in a small bowl. Coarsely chop your pork chops. I like taking the medallions and cutting them into various sizes, leaving the bone in tact with enough meat and fat to nibble on. Take a Ziploc bag and add in all of the cut up pork pieces, sprinkle with a t of the ground salt and pepper and pour the marinade on top of the of the pork. Massage the meat using the outside of the bag, then remove as much air as possible and seal the bag. Place in the refrigerator for 30 min or up to overnight. When you are ready to fry, heat your oil to 350 F. As the oil is heating, remove the pork from the bag, not including the marinade, and add to a bowl. Sprinkle the cornstarch on top of the pork pieces, and make sure every piece gets the cornstarch on it. When you are ready to fry, add pork in batches and cook for about 4 min. Once a light golden brown, remove to a strainer, and repeat the process with the remaining pork. Once you fried all of the pork, add the drained pieces back to the oil and cook for another 2 min. This will change the texture a bit more, as well as the color. Pretty amazing. Remove with your spider or tongs and place on some paper towel to let any excess oil drain off. Take a generous pinch of the ground salt and pepper and sprinkle on top of the pieces. Plate and sprinkle the sliced chilies and green onion on top of the pork. Spoon a bit of the salt and pepper mix on to the plate as well in case you or you guests want a little extra. This is great as a snack or as a meal and brings a great Chinese dish to your table.

Grandma’s Ngoh Hiang Five Spice Meat Roll (travellingfoodies)

600g minced pork (preferably with a fair bit of fat)
300g shrimp, meat only, cut into small chunks
2 – 3 large bombay onions, peeled and diced (can sub red onions or shallots)
about 10 pieces water chestnut, peeled and diced
2 – 3 spring onion, chopped or to taste
2 eggs
3 – 4 T flour
1 1/2 T five spice powder
1 t salt
2 T sugar
1 t pepper
1 piece of ngoh hiang bean curd skin, cut into 4 – 4 1/2″ wide strips
Cooking oil for frying

Mix all filling ingredients in a large bowl until thoroughly mixed. Wipe the surface of the bean curd skin with a very slightly damp kitchen towel. Generously put filling onto the middle of the ngoh hiang lengthwise leaving 1/2″ free at each end. The ngoh hiang is carefully rolled one time round, pressing the filling gently yet firmly against the bean curd skin to push out any trapped air within, because air bubbles would expand during the frying process and burst the skin. Roll over one more time and the excess bean curd skin can be trimmed off. The ends are also smeared with some egg wash to seal the opening. Do not attempt to roll over too many times as one would end up eating a lot of skin which can be rather salty. The sides are given one final press to secure the edges. This is important to prevent the filling from leaking during the frying process. (A little egg wash used for the later pan frying is dabbled and rubbed gently around the perimeter which acts as a sealant for the sides.) Repeat until all the meat filling is used up. In a heated wok, pour oil and maintain at medium high heat. Carefully slide each roll of ngoh hiang into the wok of oil and fry one side until they are lightly brown. Turn the meat rolls gently onto the other side and fry until they are lightly brown. Turn them over once again and bring up the heat slightly and fry until they darken slightly to light golden brown. Remove from wok, drain off excess oil in a wire sieve or rack and place them on a plate lined with kitchen towel to absorb any remnant oil. Optional: To pan fry them with egg wash, simply slice the ngoh hiang when they have cooled down slightly into thick slices. Dip each piece generously with egg wash before pan frying them on both sides until the egg wash crisps up. Remove from oil, drain and plate. Serve warm with chili sauce and dark sweet sauce.

Asian Pork Tenderloin with Ginger Glaze in the Crock Pot


1 T brown sugar
2 t salt
1 t powdered ginger
1/2 t cinnamon
1 t garlic powder
1/2 t powdered cloves
1/4 t black pepper
1/2 t crushed red pepper
2 lbs pork tenderloin
1/2 c water

In a small bowl combine brown sugar, salt, powdered ginger, cinnamon, garlic, cloves, black pepper and crushed red pepper. Place tenderloins in the slow cooker. Rub the seasonings over the pork, including the bottom. Pour 1/2 c water in the slow cooker, on the edge or in the middle so that you don’t wash off all the spices you just rubbed on. Cook on low for 6 – 8 hours. Preheat your broiler. Line a baking sheet with aluminum foil and spray with non stick spray. Remove the pork from the crock pot (discard the liquid) and place on the lined baking sheet. Brush a generous amount of the glaze on the pork. Put your oven rack as high as it will go, and broil the pork for 1 or 2 min until bubbly and caramelized. Don’t walk away! Repeat 2 to 3 more times until it is as crusty as you want it. Don’t go many more times than this though, or your pork will dry out. Serve with remaining glaze on the side and garnish with lime and cilantro.


1/2 c brown sugar
1 T cornstarch
1/4 c rice vinegar (can sub white vinegar)
1/2 c cold water
2 T soy sauce
2 t fresh ginger, minced
fresh cilantro, to garnish
lime wedges, to garnish

Combine brown sugar, cornstarch, rice vinegar, COLD water and soy sauce in a small saucepan. Set over medium heat and stir until mix thickens, about 4 min. Remove from heat and stir in minced ginger.


Asian Pork Meatballs With Ginger Honey Sauce (soufflebombay)


1 1/2 lbs ground pork
2 T minced sweet or red onion
2 large cloves garlic, minced
1 t minced ginger
1/2 T sesame oil
Kosher salt & pepper

Combine all ingredients together and form balls. They will be wet. It’s fine, just get them to hold together. Place on a greased (about 2 – 3 T olive or grape seed oil) baking sheet until ready to cook. When ready to cook, preheat oven to 350 F and bake until nicely browned. (Can fry in a fry pan to brown then bake in the oven about 10 min or so til browned.)

Ginger Garlic Sauce

3 T sesame oil
1 t minced garlic
1 T minced ginger
1 1/2 T rice wine vinegar
2 T honey
1 – 2 T Chili with Garlic Sauce or to taste
1/2 t cornstarch
cilantro for garnish

In a frying pan with sides combine sesame oil, garlic and ginger and saute for 1 – 2 min until fragrant. Add in vinegar, honey and chili with garlic sauce and bring to a boil. Add in cornstarch and whisk until combined and thickened. Taste and adjust. Place meatballs in your pan, coat with sauce, garnish with cilantro leaves (if you like) and serve.


Chinese Pork Meatballs (westviamidwest)

1 lb ground pork
1 T cornstarch
1 t minced ginger
3 garlic cloves , minced
2 t brown sugar
2 t soy sauce
1 t five-spice powder
2 pinches ground white pepper
3 T peanut oil

In a large bowl combine pork, cornstarch, ginger, garlic, brown sugar, soy sauce, five-spice powder and pepper and mix well. Roll 1 heaping T pork mixture into a ball and continue until all the pork mix is used. In a wok over medium heat, heat the peanut oil. Using a wok spatula, spread the oil to coat enough of the wok surface to fry about 10 meatballs at a time. Lower the meatballs into the wok in batches. Cook without moving for about 2 min or until the bottoms are cooked through. Use the spatula to carefully rotate the meatballs to cook on the other sides. Keep rotating the meatballs gently until cooked through. Makes about 20 meatballs. Note: For a heavenly dipping sauce, combine equal parts low-sodium soy sauce and honey.

Vietnamese Spring Rolls (Cha Gio) (rasamalaysia)

6 oz ground pork
2 oz small shrimp, minced
1 oz crab meat, coarsely chopped
some shredded carrots
1 oz mung bean noodles/cellophane noodles/glass noodles, soaked in hot water for 30 min or until they turn very soft
1 clove garlic, minced
1 shallot, minced
3 big dashes ground black pepper
1 t fish sauce
salt to taste
1 small egg, lightly beaten (use only half)
8 1/2″ round Vietnamese rice paper
Vietnamese Dipping Sauce (nuoc cham) for dipping

Chop the soaked mung bean noodles into shorter threads. In a bowl, mix the ingredients together to form a sticky filling. To roll the cha gio, place a piece of rice paper on a clean, wet kitchen towel. Dip your fingers in a bowl of warm water and run them all over the entire rice paper to soften it. Place 1 heaped T filling on the moist rice paper, fold the rice paper over the filling, tuck in the sides, then roll to form a cyclinder about 3″ long. Heat oil over medium heat in a wok or a large frying pan. When the oil is smoking, gently put in a few cha gio in the oil. Fry them slowly until they turn golden brown. Dish out and drain the excess oil by lining them over some paper towels. Serve immediately with nuoc cham or roll it up with a fresh lettuce leaf and some aromatic herbs and then dip into the nuco cham. Note: Do not deep fry the cha gio on high heat because they splatter and most importantly, high heat causes the skin to bubble, break and burn. So patience is key, use medium to low heat during frying process.

The Best Chinese Noodle Sauce (Da Lu Mian) (omnivorescookbook)

24 oz dried noodles of your choice


2 handfuls dried lily flowers (2 c once rehydrated)
10 dried shiitake mushrooms (2 c once rehydrated)
1 small handful dried woodear mushrooms (2 c once rehydrated)

Gently rinse the dried lily flowers with tap water. Transfer to a big bowl and add 4 c hot water. Rehydrate until tender, about 1 hour. Then remove tough ends of rehydrated lily flowers. Transfer 2 c marinating water to another bowl without any of the solids that may have settled on the bottom. Set aside. Gently rinse dried shiitake mushrooms with tap water. Add mushrooms and 2 c hot water to a big bowl. Rehydrate until tender, about 1 hour. Then drain and slice the mushrooms. Add woodear mushrooms to a small bowl and add hot water to cover. Let rehydrate for 1 hour. When woodear mushrooms turn soft, gently rinse, drain and set aside.


1 lb shrimp, peeled and deveined
12 oz pork tenderloin, thinly sliced
2 T Shaoxing wine (or dry sherry), divided
4 t cornstarch divided
3/4 t salt, divided

Combine shrimp, 1 T Shaoxing wine, 1/4 t salt, and 2 t cornstarch in a small bowl. Mix well by hand and marinate for 15 min. Combine pork, 1 T Shaoxing wine, 1/2 t salt and 2 t cornstarch in a small bowl. Mix well by hand and marinate for 15 min. Chop and prepare the other vegetables. Combine the the 1/4 c cornstarch with 1/2 c water in a bowl. Mix well and set aside.


2 T vegetable oil
1  28 oz can chopped tomato
4 green onions, chopped
1 T minced ginger
4 c chicken stock
2 T soy sauce
1 t salt or to taste
2 T oyster sauce (opt)
1/4 c cornstarch
1 T toasted sesame oil or homemade chili oil (opt)

Heat oil in a 5 1/2 qt dutch oven over medium heat until hot. Add lily flowers, shiitake mushrooms and woodear mushrooms. Stir and cook for 1 min.  Add green onion and ginger. Stir a few times until fragrant. Add canned tomato, stir and cook for 1 min. Add the 2 c marinating water from the lily flowers, chicken stock, soy sauce and salt. Bring to a boil over medium high heat, stirring constantly. Turn to medium low heat and simmer for 15 min.  Add shrimp. Stir and cook until the shrimp turn white, 1 – 2 min. Add pork. Stir and cook until just cooked through, 1 – 2 min. Whisk the cornstarch water again and swirl in half of it. Stir until fully incorporated. Slowly add the rest of the cornstarch water and stir until the gravy reaches the desired thickness (you will have some slurry left if you prefer a thinner gravy). Taste the sauce and add more salt if needed. Drizzle with sesame oil or homemade chili oil to finish up, if using. The sauce should be slightly salty by itself. Remove the pot from your stove and cover to keep hot. Cook noodles according to instructions. Drain and transfer to each serving plate. Serve the sauce hot over the noodles. Note: Wide, thick noodles made with wheat flour work the best. If you want the meal to be extra fancy, you can make hand pulled noodles. Can use some oyster sauce to add more flavor and sweetness. If you do not have a bottle of it on hand, use 1 T soy sauce and 2 t sugar instead. Not all lily flowers have tough ends. Depending on the quality of your flowers, you might not need this step. Feel the end of the flower with your hand. If there is a thin, tough, woody stick (less than 1/2″), snip it off and discard it.

Gordon Ramsay’s Sticky Pork Ribs (pinkostitnotes)

2 kg pork ribs, separated
sea salt and freshly ground pepper
olive oil, for frying
6 – 8 garlic cloves, peeled and sliced
10 cm piece of fresh ginger, peeled and sliced
2 – 4 t dried chilli flakes, to taste
2 t sichuan peppercorns
8 whole star anise
8 T runny honey
200 – 300ml soy sauce, divided
4 – 5 T rice vinegar
600 ml Shaoxing rice wine or medium-dry sherry
10 spring onions, trimmed and sliced
800 ml chicken stock

Preheat the oven to 350 F. Season ribs with salt and pepper, pushing the seasoning into the meat. Heat a roasting tray on the stove with a little olive oil and brown the ribs for 5 – 10 min until they are coloured on all sides. Add garlic, ginger, chilli flakes, sichuan peppercorns, star anise and honey and continue to cook over the heat for 2 min until the honey begins to caramelise. Add half the soy sauce, rice vinegar and Shaoxing wine and bring to the boil, simmering for 1 min. Taste and adjust the flavours, adding a little extra vinegar and/or soy sauce if necessary. Add the spring onions and stock and bring to the boil. Place in the preheated oven and cook for 1 hour until tender, turning the ribs halfway through the cooking time. Messy but necessary bit: Remove pan from oven and place back on the stovetop. Heat the marinade and reduce until the sauce is thick and syrupy. Turn the ribs in the sauce to coat them well, then serve.

German Hamburgers (Frikadellen) (allrecipes)

1 Kaiser roll
2/3 lb ground beef
1/3 lb ground pork
1 onion, finely chopped
1/4 c chopped fresh parsley
1 egg
1 t Hungarian hot paprika (opt)
salt and ground black pepper to taste

Soak Kaiser roll in a bowl of water for 10 min. Drain, squeezing out excess water and crumble into a large bowl. Mix crumbled roll with ground beef, ground pork, onion, parsley, egg, paprika, salt and black pepper until well blended. Shape meat into large flattened meatballs. Heat a large nonstick skillet over medium heat; fry meatballs until browned and no longer pink in the center, about 5 min per side.


Chinese Deep-Fried Pork Chops with Spicy Salt (wanderingchopsticks)

2 or 3 pork chops, cut into 2″ pieces
1/2 t salt
1 T soy sauce
1 t Chinese hsiao xing rice wine
1 t sugar
1/2 t Chinese 5-spice powder
1/2 c flour
1/2 c corn starch
oil for deep-frying
3 cloves garlic, finely minced
1 jalapeno, finely minced

Cut pork chops into 2″ sized pieces. Marinate with salt, soy sauce, rice wine, sugar and Chinese 5 spice powder. Set aside. If you’re not short on time, let the meat marinate for 15 min or so. Then, heat your oil for deep-frying. In a shallow bowl, mix flour and cornstarch. Dredge the pork chop pieces in the flour/cornstarch mix. You might need to do 2 coats and shake off excess flour. Deep fry until golden. Drain the crispy pork chop pieces and set aside when done. In another pan or wok, add a bit of oil and toss in the minced garlic and jalapenos with just a dash of salt. When garlic has softened, add the fried pork chop pieces and toss until the spicy salt mix is evenly mixed. Plate and serve. Yield: 2 servings as a meal or 4 servings as a side.

Vietnamese Pork Chops (Thit Heo Nuong) (yummylocal)

2 T vegetable oil
1/4 c honey
1/4 c Asian fish sauce
4 garlic cloves, minced
2 medium shallots, minced (can sub onion)
2 t freshly ground pepper
1 T grated ginger
8 thin, center-cut pork loin chops on the bone (about 6 oz each) or 4 regular size chops
crushed peanuts for garnish

In a large bowl combine vegetable oil with honey, fish sauce, ginger, garlic, shallots and pepper. Add pork chops, turn to coat thoroughly with the marinade and refrigerate overnight. Light a grill. Lightly season the pork chops with salt. Brush the grill with oil and cook the pork chops over very high heat until nicely charred and just cooked through. Scatter peanuts on top and serve right away.

Vietnamese Grilled Pork Skewers (ricenflour)

1 lb pork shoulder or pork belly
2 – 3 shallots
3 – 4 cloves garlic
2 stalks lemongrass
3 T Vietnamese caramel sauce
1/2 t sesame oil
1 T fish sauce
1 T oyster sauce
1/2 T sugar
1/2 T oil
ground black pepper (opt)
white sesame seeds (opt)
bamboo skewers

If you are grilling the meat over direct fire, soak the skewers in cold water for about half an hour before threading the meat to prevent the skewers from burning. Finely chop shallots, garlic and lemongrass. Slice pork into 2 – 3 mm thick slices. Aim to have even slices of pork, not too thick so that it wouldn’t be too tough for the skewers to pierce through, but not too thin to save up time putting the meat together. Use pork shoulder, with the fat that lies between the meat, you never need to worry that the meat will get dry when being grilled. Plus, grilled pork shoulder is tender and crunchy at the same time. If you can’t find this part, pork belly also works quite well. If using pork belly, remember to remove the skin before skewer the meat. Mix the pork with all of the ingredients listed above and leave it to marinate for about 2 – 3 hours. However, it is best to marinate the pork overnight in the fridge, this allows the pork to fully ‘soak up’ the delicious flavours that are essential to your perfect grilled pork skewers. (There is no fixed measurement for the pork marinade – every family has a different taste bud, so keep experimenting until you reach the ratio that you fancy. If you are a beginner and unsure about your seasoning skills, try mixing your marinade in a separate bowl and seasoning it to taste first before adding it into the meat.) After marinating the meat, you can also do a taste-test by cooking (on the hob or in the microwave) a small piece of meat and adjust the seasonings if necessary. The main purpose of using caramel sauce is to give the meat a nice golden brown color after being grilled. If you omit this sauce, replace the “1/2 T sugar” in the recipe by 2 T brown sugar. In addition, prepare some honey to brush on the meat when grilling them. Thread pork into the bamboo skewers by piercing the skewer through one end of a meat slice, rolling the meat around the skewer and securing it by putting the skewer through the other end. Make 2 – 3 meat rolls on one skewer. The smaller meat slices should be on the inside, while the larger ones on the outside. Shape the skewer with your hand when you’re done threading the meat so that the meat is distributed evenly along the skewer. Make sure to leave a little bit of space between the slices. Don’t roll the meat too tight or put too much meat on one skewer, otherwise it would take a long time for the skewers to cook through and there is a high chance of burning them without fully cooking the inside. It’s grilling time! Put the skewers in a pre-heated oven at 400°F for 30 – 40 min. After 20 – 25 min, turn the skewers so that the meat cooks evenly on both sides. If you can grill the meat over charcoal fire, you should definitely take advantage of that – the charcoal fire gives the meat a smoky flavour, a beautiful charred and a mouth-watering aroma that is far superior to the oven grilled version. To prevent the meat from drying out, regardless of the grilling method, occasionally brush the skewers with some oil during the grilling process. Also, if you don’t use caramel sauce, it’s better to mix about 1 – 2 T honey with oil and lightly brush this mix all over the skewers. With honey, the meat will turn brown faster and has a glossy/ shiny “look” as well. However, as honey makes the meat brown fast, it should only be brushed onto the skewers at the last min e.g., 5 – 7 min before you take the skewers out of the oven.

Vietnamese Restaurant Style Grilled Lemongrass Pork (vieworldkitchen)

1 lb boneless pork shoulder steak, about 1/2″ thick


1 1/2 – 2 T granulated or light brown sugar
1 T chopped garlic
1 T chopped shallot or yellow onion
1 stalk lemongrass, trimmed and finely chopped (3 T)
1/4 t black pepper
1 1/2 t dark (black) soy sauce
1 1/2 T fish sauce
1 T oil

Cut the pork shoulder steak into pieces about 3 – 4″ big. Set aside. Put the sugar, garlic, shallot and lemongrass into an electric mini chopper and process to a fine texture. (Or, mince the garlic, shallot and lemongrass individually, put them into a bowl and add the sugar.) Add the pepper, soy sauce, fish sauce and oil and process to combine well. Aim for a relatively smooth texture. The marinade will be chocolate brown. Transfer to a bowl. Add the pork and turn to coat well. Cover and set aside at room temp to marinate for 1 hour. Or refrigerate up to 24 hours, letting the meat sit out at room temp for 45 min to remove some of the chill before grilling. Preheat a grill to medium-high. Grill for 6 – 8 min turning frequently, until cooked through. Nick with a knife to test. Transfer to a plate, loosely cover with foil or an inverted bowl for 10 min before slicing and serving.