Brochetas de cerdo a la parrilla vietnamitas: jugosas, sabrosas y repletas de sabor, estas brochetas son perfectas para barbacoas, fiestas o como un sabroso refrigerio. Enróllalas en lechuga fresca o hierbas y mójalas en tu salsa para untar para disfrutar de una experiencia completa.
Category
Lunch
Servings
8
Prep time
4 hours
Cook time
20 minutes
Vietnamese grilled pork skewers - juicy, savoury, and bursting with flavour, these skewers are perfect for BBQs, parties, or as a tasty snack. Roll them up in fresh lettuce or herbs and dunk them in your dipping sauce for the full experience.
Ingredients
- 200g (7 oz) pork back fat, diced
- 1 tbsp annatto seeds (optional)
- 1 stick lemongrass
- 4 cloves garlic
- 1 tbsp chicken bouillon powder
- 1 tsp baking powder
- 1 tbsp sugar
- 2 tbsp peanut oil
- 600g (1.3 lbs) pork mince
- 50g (1.75 oz) breadcrumbs
- 2 tbsp honey
- 1 tbsp oyster sauce
- 5 dashes Maggi seasoning
- nuoc cham
- spring onion oil
- lettuce leaves
- fresh herbs (mint, coriander, sawtooth mint, etc.)
to serve
Directions
To prepare the sausage, blanch the diced pork back fat in boiling water for 45 seconds to a minute, then rinse under cold water.
- Optionally, soak the annatto seeds in a quarter cup (60ml) of boiling water. If you can't find annatto seeds, you can skip this step.
- Using a mortar and pestle, finely grate the lemongrass, then add the garlic cloves and a big pinch of salt, and pound until smooth.
- Add the chicken bouillon powder, baking powder, sugar, and peanut oil to the mortar and pestle mixture. If using the annatto, add the liquid from soaking them at this stage.
- In a large bowl, combine the pork fat, pork mince, and the lemongrass-garlic paste from the mortar and pestle. Mix well, then place in a large ziploc bag and press flat. Place in the freezer for 1.5-2 hours.
- Add the semi-frozen sausage mix to a food processor along with the breadcrumbs, and mix until you have a sticky, consistent sausage filling.
- Using another ziploc bag, press the sausage mince over a bamboo skewer to form a sausage on a stick. Place in the fridge to chill completely.
- To make the glaze for the sausage, simply add the honey, oyster sauce, and Maggi seasoning with a splash of water to a bowl and mix well.
- Grill the pork sausage over charcoal for 4-5 minutes, turning often. During the last half of cooking, brush on all sides with the sweet glaze.
- Serve the grilled sausage alongside a big plate of fresh herbs, lettuce leaves, spring onion oil, and nuoc cham.
