PORK - VIETNAMESE LEMONGRASS GRILLED PORK

Makes about 40 (12-inch) skewers

5 pounds boneless pork loin sirloin top or shoulder, sliced about 1/8 inch thick

3-5 large lemongrass stalks, thinly sliced

6-8 large garlic cloves, peeled, thinly sliced

1 medium yellow onion (size of a small orange), peeled, thinly slice

1 medium red onion, peeled, thinly sliced

6-8 green onions, thinly sliced

4-6 tablespoons white sesame seeds

5 tablespoons oyster sauce (Hop Sing Lung brand is good)

~ 1/4 cup vegetable oil (the meat will absorb this so if the meat is lean, you might need more)

~ 3-4 tablespoons sesame oil

1 tablespoon sugar

Salt and black pepper to taste

Bamboo skewers, soaked in warm water about 30 minutes before using

Put the sliced lemongrass in a food processor, process until completely minced.  Add garlic, yellow onion, red onion, green onion and pulse a few times.   Add the rest of ingredients together in a large bowl then add the meat slices.  Season to taste.

Cover tightly and let it marinade in the refrigerator for about 1 hour.

Sauté a few pieces of meat in a hot pan with a little oil to make sure that you have enough seasonings. 

Thread the meat slices loosely onto the skewers. 

Grill the skewers over OPEN fire at medium-high heat until it will be crispy outside and tender/juicy inside, about 5 minutes on each side.  Don’t grill too long, the meat will dry and shrink onto the skewers.

NOTE:  (1) If you prefer a lean cut of meat, you can try the pork sirloin top (2) gas grill is convenient but hardwood briquet gives the meat a nicer flavor.   

DIPPING SAUCE

1/2 small carrot, peeled and julienned

½ part of rice vinegar or lime juice

1 part of sugar

1 part of water

1 part of fish sauce/soy sauce

A few slices of red chili peppers

Some minced garlic (optional)

Mix together the vinegar, sugar, water, fish sauce, and red chili peppers. 

Adjust to your personal taste.  Add the julienned carrot and serve.

From One Pink Giraffe Road.