Char Grilled Hmong Black Pig Skewers With Sesame Salt Thit Lon Nuong Muoi Vung Recipes

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CHAR GRILLED HMONG BLACK PIG SKEWERS WITH SESAME SALT: THIT LON NUONG MUOI VUNG



Char Grilled Hmong Black Pig Skewers with Sesame Salt: Thit Lon Nuong Muoi Vung image

Provided by Food Network

Time 12h21m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons sesame seeds
Salt
2 spring onions, bashed
4 tablespoons minced lemongrass
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper
3 tablespoons vegetable oil
3 tablespoons fish sauce
1 tablespoon honey
1 teaspoon oyster sauce
10 1/2 ounces/300 g pork neck, finely sliced

Steps:

  • Mix the sesame seeds with salt.
  • Place the spring onions, lemongrass, sugar, black pepper, vegetable oil, fish sauce, honey, and oyster sauce in a mixing bowl and stir to combine. Add the pork, toss to coat, then cover and marinate in the refrigerator overnight.
  • Preheat a grill. Thread the pork onto bamboo skewers and char grill each side for 3 minutes.
  • Dip into sesame salt.

PURPLE NOODLE WOK TOSSED WITH BAMBOO AND PORK: HU TIEU XAO MANG THIT LON



Purple Noodle Wok Tossed With Bamboo and Pork: Hu Tieu Xao Mang Thit Lon image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons vegetable oil
1 clove garlic, diced
7 ounces/200 g lean pork, finely sliced
10 1/2 ounces/300 g fresh thick purple rice noodle (refrigerated)
3 1/2 ounces/100 g cooked bamboo shoots
1 carrot, peeled and julienned
1 spring onion, sliced into 1 1/2-inch/4 cm pieces
1 teaspoon sugar
1/2 teaspoon pepper
1 teaspoon light soy sauce
1/2 tablespoon oyster sauce
1/2 tablespoon kecap manis (sweet soy)
1/2 tablespoon white vinegar
Small handful bean sprouts, for serving
Fresh coriander (cilantro), for serving

Steps:

  • In a hot wok add oil, garlic and pork. Stir-fry for 2 minutes then add bamboo and stir fry for a further 2 minutes.
  • Remove the pork and bamboo and set aside.
  • Wipe the wok clean, add more oil, then wok toss the noodles for 2 minutes until slightly charred.
  • Return the pork and bamboo to the wok, then add carrot, spring onion, sugar, pepper, light soy, oyster sauce, kecap manis, and vinegar and stir-fry for a further minute.
  • Garnish with bean sprouts and coriander.

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