Grilled Pork Skewers With Chile Sauce Recipes

GRILLED-PORK SKEWERS

Steps:

• Prepare a charcoal grill or preheat the broiler. Soak 20 bamboo skewers in cold water to cover for 20 minutes.
• In the bowl of a food processor, combine the coconut milk and peanuts and process until the mixture forms a fairly smooth paste. Transfer to a large bowl and stir in the scallions, fish sauce, garlic, chili pepper, sugar and black pepper. Add the pork cubes and toss to coat. Set aside to marinate for 20 minutes.
• Drain and pat the bamboo skewers dry. Thread 3 pork cubes on each skewer and grill or broil on a broiler pan, turning as needed, until the pork is nicely browned and cooked all the way through, about 6 minutes. Serve immediately.

VIETNAMESE GRILLED PORK SKEWERS

Steps:

• Combine pork belly, 1 red chile pepper, lemongrass, 3 tablespoons fish sauce, 3 cloves garlic, 1 teaspoon MSG, 1 teaspoon white sugar, and five-spice powder in a bowl. Cover with plastic wrap and refrigerate until marinated, 1 to 3 hours.
• Mix 1/4 cup fish sauce, 1/4 cup sugar, 1 red chile pepper, lime juice, 5 cloves garlic, and 1 teaspoon MSG together in a bowl. Let sit until dipping sauce flavors meld, 30 minutes to 1 hour. Pour in water.
• Thread the marinated pork belly onto bamboo skewers.
• Preheat grill for high heat and lightly oil the grate. Cook pork skewers, turning occasionally, until crisp, 8 to 10 minutes. Serve with the dipping sauce.

GRILLED PORK SKEWERS WITH PEANUT-BASIL SAUCE

Steps:

• In a blender, combine all ingredients except pork and process until you have a smooth paste. Taste and adjust seasoning as needed: mixture should be salty, spicy and hot. Set about 1/2 cup of marinade aside to use as dipping sauce.
• Slice pork into 1-inch cubes and toss with rest of marinade until it is all well coated. Thread meat onto skewers, without crowding.
• Heat a grill, grill pan or broiler until quite hot; cook pork until brown all over, turning once, about 5 to 8 minutes total. Serve with reserved dipping sauce and garnish with lime wedges.

GRILLED PORK SKEWERS WITH CHILE SAUCE

Steps:

• Whisk together the soy sauce, oyster sauce, cilantro, garlic, sugar, and black pepper in a bowl. Skewer 2 pieces of pork onto 2 skewers so that the meat lies flat. Place the pork skewers in a large baking dish. Pour the marinade over and turn to coat the pork. Cover and refrigerate for at least 1 hour and up to 4 hours. Heat grill to high. Remove the skewers from the marinade and grill the meat on both sides until slightly charred and cooked through, about 3 minutes per side. Serve with Chili Sauce on the side for dipping. Chile Sauce: 1/2 cup fresh lime juice 1/4 cup fish sauce 1 tablespoon soy sauce 1 fresh Thai red chile, finely diced 2 teaspoons sugar 1 shallot, finely diced Combine all ingredients in a small bowl. Cover and let sit at room temperature for at least 1 hour before serving.

MARINATED GRILLED BBQ PORK SKEWERS

Steps:

• Place cut pork shoulder in a gallon sized resealable bag.
• In a mixing bowl, whisk together minced garlic, soy sauce, lime juice, ketchup, brown sugar, salt, pepper and ginger ale.
• Pour marinade in the bag over pork.
• Seal bag and place in the refrigerator for 4-8 hours, or overnight.
• Remove pork from bag and thread onto bamboo skewers that have soaked in water for 20 minutes (to prevent charring).
• Heat grill to high heat and grill skewers for 8-10 minutes, rotating during cooking, until cooked through.

GRILLED PORK SKEWERS WITH SUKA

Steps:

• For the suka: Put the vinegar, fish sauce, onions, sugar, garlic and chile in a medium bowl and stir together 10 seconds. Set aside for later.
• For the grilled pork skewers: Whisk together the soy sauce, ketchup, oyster sauce, sugar, lemon juice and 1 teaspoon pepper in a large bowl. Add the pork butt, cover and marinate at room temperature for at least 30 minutes and up to 2 hours. Alternatively, refrigerate and marinate overnight if time allows.
• Preheat a grill pan over medium-high heat for 5 minutes.
• Carefully skewer 4 to 6 pieces of marinated pork butt per skewer, stacking evenly. Lightly sprinkle with 1 teaspoon salt.
• Grill the pork skewers in batches if necessary, rotating each one a total of 4 times, until charred and deep golden brown, 1 to 2 minutes per side. Serve over rice with the suka for dipping. Enjoy!