Chargrilled Hmong black pig skewers with sesame salt

Chargrilled Hmong black pig skewers with sesame salt

By
From
The Food of Vietnam
Serves
4-6
Photographer
Alan Benson

Pigs in the Sapa region are all free range, and are all a breed of black pig, which are smaller than other varieties, but much more tender to eat. If you are not cooking this dish in Sapa, try to source kurobuta pork, which is regarded as the highest quality due to its marbling content.

Ingredients

Quantity Ingredient
300g pork neck, thinly sliced
2 tablespoons toasted sesame seeds

Marinade

Quantity Ingredient
2 spring onions, sliced, then bashed to release the flavour
4 tablespoons lemongrass, finely diced, white part only
3 tablespoons fish sauce
1 teaspoon oyster sauce
1 teaspoon sugar
1 tablespoon honey
1/2 teaspoon freshly ground black pepper
3 tablespoons vegetable oil

Method

  1. Combine the marinade ingredients in a mixing bowl and mix well. Add the pork and toss until well coated. Cover and marinate in the refrigerator overnight.
  2. When you are nearly ready to cook, soak 12 bamboo skewers in water for 30 minutes, to prevent scorching.
  3. Thread the pork onto the skewers and chargrill on each side for 3 minutes.
  4. Mix the sesame seeds with a pinch of sea salt. Serve on the side, for dipping the skewers into.
Tags:
The Food of Vietnam
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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