Vietnamese Pork Skewers

 

2 lb. pork shoulder, or ground pork

4 cloves garlic, peeled

2 T. fish sauce

2 T. brown sugar

1 tsp. black pepper

2 tsp. baking powder

3–4 ice cubes

¼ C. honey

8 large flour tortillas

Nuac Cham Dipping Sauce

2 T. sugar

3 T. warm water

3 T. fish sauce

3 T. lime juice

1 clove garlic, minced

1 small red chili, thinly sliced

Directions

Skewers

 

Cut the pork shoulder (if using) into 2 inch chunks, you want it to be approximately 20-30% fat, then pop in the freezer 30 minutes so they’re very cold, but not rock-hard

Then add pork chunks (or ground pork) to a food processor with the garlic, fish sauce, sugar, black pepper, baking powder and ice cubes –process until it turns into a smooth, sticky paste, scrape the sides down as needed.

 

Stack the tortillas,and cut them into about a 6 inch square.

 

Wet your hands lightly,and put approximately 1/8thof the mixture on a tortilla, and press it out evenly to the edges. Tope with another tortilla and repeat until all done, ending with pork on the top tortilla

 

Cut the stack into 4 equal rectangles, then turn. them on their side, and push together

You now want to push 4 long skewers through the stacks paced out evenly then cut through the stacks to make4 long individual pork skewers*

 

Heat grill to medium, place a cooking rack on your grill, lightly coat with cooking spray and put on the skewers.

You’re looking for beautiful, nicely charred color so turn often – this will probably take 10-12 minutes.

 

Warm the honey, and baste skewers during the last 3-ish minutes of cooking

 

Remove from grill, and serve with the sauce. *Or just say fxxk it and form into sausages, patties or meatballs then cook as is and serve with the sauce – cuz they’ll still be amazing.

Nuoc Cham Dipping Sauce: Stir the sugar into the warm water until dissolved. Then add the fish sauce, lime juice, garlic and chili – mix well.