Vietnamese Lemongrass Pork Skewers
From Carrie Morey's hot little suppers cookbook
I always like to eat ethnic the day before and after Thanksgiving. It makes traditional the thanksgiving meal that much better!
- • 4 pounds Boston pork butt or country style boneless pork
- • 3 tablespoon vinegar
- • 3 tablespoon table salt
- • Cold water
- • 1 cup white sugar
- • ¼ cup water
- • 2 tablespoon each: chopped onion, chopped shallot, minced garlic, minced lemongrass
- • 8 tablespoons good quality fish sauce
- • 1 tablespoon Kosher salt
- • 2 tablespoon Sesame oil
Janice didn't miss a single detail and all of her amazing food was perfection! I highly recommend calling Little Miss Ha the next time you want to impress, take a night off from doing it all yourself, or if you don't live here but come to visit--call her and ask her to come cook for you! We are lucky enough to have her share one of her family recipes--be warned her food is highly addictive!
- In a large bowl or pot, clean pork by mixing vinegar and table salt with enough cold water to cover pork. Immerse pork in water mixture for 5 minutes. Rinse off with cold running water. Pat pork to dry. Set on cutting board. Thinly slice pork into about 2” long strips – need not be perfect. Place in large mixing bowl.
- The Caramel Sauce: In a small pot on high heat, add sugar and 2 tbsp of water. Do not walk away. Swirl the pot as the sugar melts. When sugar melts to a light brown color, remove pot from heat. Slowly add ¼ cup of water while swirling pot. Place the pot back onto high heat until caramel sauce turns to a dark amber color. Remove from heat a let cool (about 15 minutes).
- The Marinade: Combine pork with ½ cup of caramel sauce and rest of ingredients. Mix well. Refrigerate for 4 hours or overnight.
- Skewer pork on bamboo skewers or metal skewers. If using bamboo skewers soak in water for about 30 minutes.
- Preheat oven to 400 degrees. Place skewered pork on a wire rack over lined baking sheet. Bake in the oven for 15 minutes or until golden brown.