“Skewer grill” is one of the most easily-processed dishes. But the simpler the dish is, the more difficult it is to create. Chef Nguyen Van Bong, who began as a cook at fifteen years old, confidently entered the Golden Spoon Awards 2013 with his “Grilled Pork Skewers”. He said, “Only when we use the oldest recipe of our ancestors can we create an aromatic, sweet but elegant, crispy with a caramelized outer layer but still tender and not dry by putting the shallots, scallions bulbs, pepper and garlic into the mortar, bashing them up then using them to marinate the meat for 15 minutes. Add a bit of sugar and salt to improve the fragrance of the pork. If you want it to be more delicious, wrap the pieces of pork in banana leaves and grill them. Then remove the banana leaves and put the pieces of pork over glowing red coals until they are golden-brown around the edges.” It is a bit sophisticated, but it certainly produces exceptionally delicious grilled pork skewers.
CHARGRILLED PORK SKEWERSPrint This
- INGREDIENTS FOR THE PORK
- 400g pork shoulder blade
- 20g scallion bulbs
- 30g shallots
- 30g garlic
- 30ml cooking oil
- 15ml delicious fish sauce
- 5g sugar
- 2g ground black pepper
- 20 bamboo skewers
- INGREDIENTS FOR THE DIPPING SAUCE
- 30ml fish sauce
- 20ml boiled water set to cool
- 20g sugar
- 4ml lime extract
- 10g minced garlic
- 2g minced red pepper
- ACCOMPANYING INGREDIENTS
- Vegetables, cucumber,
- fresh rice noodles
- 100g scallions
- 50ml cooking oil
- 100g roasted peanuts,
- coarsely pounded
- 1g salt
Preparation: Slice the pork shoulder plate thinly, about 5mm thick. Clean the scallion bulbs thoroughly, and then use a blender to blend them well. Blend shallots and garlic. Thoroughly clean the accompanying vegetables, then drain them in a colander
Marinate the meat: Put the pork slices into a large bowl, add scallion bulbs, shallots, garlic, 5g of sugar, 15ml of fish sauce, 30ml of cooking oil, 2g of ground pepper. Toss and leave for 30 minutes to mix well.
Grill the pork: Thread the pork onto bamboo skewers or place on top of a meat grill broiler, then put it on the red hot coals. Flip them often until browned.
Make the scallion oil garnish: Put the frying pan on the stovetop, pour 50ml cooking oil and heat. Put the finely chopped scallions into a bowl with a little salt. Pour the hot oil into the bowl and toss to mix with a pair of chopsticks.
Make the dipping sauce: Pour 30ml fish sauce, 20ml boiled water set to cool, 20g sugar, 4ml lime extract into a little bowl. Stir with a spoon until the sugar disappears, then add the garlic and minced red pepper.
Place the pork onto a plate. Brush over the scallion oil garnish onto it and scatter the peanuts on top. Serve with lettuce and dried rice papers, fresh rice noodles and sweet-and-sour dipping sauce.
The pork should be golden brown, fragrant of grilled pork; it should be tender but not dry with to please your palate. The dipping sauce should be a perfect harmony of sweet, salty and sour.
If you want the pork to be tenderer and more absorbed of aromatic spices, you can put the pork in the refrigerator overnight.
Sweetened condensed milk can be used instead of sugar to make the pork tastier.
EFFECTS OF THIS DISH
This dish helps tonify blood and kidney, nourish spleen, improve Qi and blood circulation, cure phlegm, increase urine output, stimulate digestion, reduce the body heat, kill bacteria, treat toxicity, ensure a healthy pregnancy, and relieve constipation. It is good for those who suffer from debility (physical weakness), have anemia (blood deficiency), weakened immune system, bacterial infection, impaired kidneys, edema, dry cough, indigestion, constipation, and diabetes.
NGUYEN VAN BONG Kaya Hotel (Phu Yen Province) Runner-up in the Southern Regional semi-final round of the Golden Spoon Awards 2013