Chargrilled Hmong black pig skewers with sesame salt (thit lon nuong muoi vung)

 

Ingredients

2 tbsp sesame seeds
300 g pork neck, finely sliced
2 spring onions, bashed
4 tbsp minced lemongrass
3 tbsp fish sauce
1 tsp oyster sauce
1 tsp sugar
1 tbsp honey
½ tsp pepper
3 tbsp vegetable oil
12 bamboo skewers, soaked in water for 30 minutes

Instructions

Marinating time overnight

Mix sesame with salt.

Place pork neck, spring onion, lemongrass, fish sauce, oyster sauce, sugar, honey, pepper and oil in a mixing bowl and marinate overnight.Thread the pork onto bamboo skewers and chargrill each side for 3 minutes. Dip into the sesame salt.

Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.