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pork fillet fresh ginger garlic fish sauce sherry salt pepper oil fresh mint fish sauce cold water fresh cilantro chili brown sugar
Viewed: 9 - Published at: 3 years agoIngredients
- 1 lb pork fillet, cut into 3/4 inch cubes
- fresh ginger, 2 inch piece grated
- 2 garlic cloves, finely chopped
- 2 tablespoons fish sauce
- 1 tablespoon dry sherry
- 14-12 teaspoon salt
- 12 teaspoon pepper
- 2 teaspoons oil
- of fresh mint, to garnish
- 2 tablespoons fish sauce
- 2 tablespoons cold water
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon chili, red, chopped
- 1 teaspoon brown sugar, soft
Method
- Soak 8 wooden skewers in water while you are preparing the recipe.
- Place the pork in a bowl with the ginger, garlic, fish sauce, sherry, salt and pepper and marinate it for 20 minutes.
- Drain the pork and reserve the marinade.
- Dry the skewers with paper towels and thread the meat onto the them.
- Brush a George Foreman grill with oil and heat until extremely hot.
- Cook the skewers of pork, 3 at a time, for about 3 to 4 minutes: turn the skewers regularly until the pork becomes a dark golden brown and sprinkle over a little of the marinade.
- Do not overcook the pork or it will become very dry.
- Garnish with the mint and serve with Vietnamese Dipping Sauce and steamed rice or cooked rice noodles.
- To prepare the sauce -- In a bowl, mix together all the ingredients.
