Lemongrass Pork Skewers
1-2 Lbs. pork neck/shoulder
3 to 5 onion leaves, chopped
2 to 3 stalks of lemongrass, thinly sliced
2 tbsps. of sugar
1 tsp. of freshly ground black pepper
6 tbsps. of vegetable oil
6 tbsps. of fish sauce
2 tbsps. of honey
1 tbsp. of oyster sauce
2 tbsp. of toasted sesame seeds stirred with 1 tsp. of salt
Cut the pork across the grain bout 1/4 inch thin, then cut into small pieces, about 2 inches square. With a mortar and pestle, pound the onion leaves, lemongrass and pepper.
Place the pork in a bowl. Add the lemongrass mixture, sugar, fish sauce, honey, vegetable oil and oyster sauce. Cover and marinate in the fridge overnight.
An hour before grilling, soak the bamboo skewers in water. That’s to prevent them from catching fire on the grill.
Fire up the grill.
Thread the pork slices with the bamboo skewers, four to five pieces per stick.
Grill the pork in batches (do not overcrowd the grill) until nicely browned and lightly charred, about two to three minutes per side.
To serve, sprinkle the skewered pork with the sesame seed-salt mixture. Then, sprinkle with snipped cilantro.
The skewered pork is great by itself as an appetizer or snack. Or, serve with rice as a main course.