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Vietnamese Grilled Pork Skewers

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Nguyen Duc Cuong

"For this dish, we need to prepare two things (1) the grilled pork, and (2) the dipping sauce."
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1 h 38 m servings 204 cals
Original recipe yields 6 servings

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  1. 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.
  2. 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.
  3. Thread the marinated pork belly onto bamboo skewers.
  4. 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.


  • Cook's Note:
  • You can use pork butt in place of pork belly if desired. Grilling over charcoal is best.

Nutrition Facts

Per Serving: 204 calories; 10.6 g fat; 16 g carbohydrates; 10.8 g protein; 27 mg cholesterol; 2020 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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